Spiced Chickpea Couscous Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

- Adjust racks to top and bottom positions and preheat oven to 425 - Peel garlic and place 4 cloves in a foil pack with a drizzle of olive oil - Mince remaining 2 cloves garlic - Drain and rinse chickpeas - Peel and slice carrots and onion - Zest and half lemon - Chop cliantro

Step 2

- Toss chickpeas on a baking sheet with a drizzle of olive oil, Turkish spice, salt, and pepper on top rack - Place garlic pack on the same sheet - Toss carrots and onion on a separate sheet with olive oil, paprika, salt and pepper on bottom rack - Roast for 20-25 minutes until tender

Step 3

- In a small bowl, combine sour cream, a squeeze of lemon juice, zest, and garlic to taste -Stir in water 1 tsp at a time until smooth and drizzle consistancy

Step 4

- Add olive oil and couscous to a medium saucepan and cook until toasted, about 1 minute - Stir in 1 1/2C broth - Bring to a boil then reduce heat to low - Simmer until tender, about 8 minutes and remove from heat - Mash roasted garlic with a fork until smooth and stir into couscous; season with salt and pepper as needed

Step 5

- Divide the couscous between bowls - Top with chickpeas and roasted veggies - Drizzle with creamy lemon sauce and cilantro - Serve with remaining lemon