Spicy Honey Chickpea Bowl

Updated at: Thu, 17 Aug 2023 09:50:09 GMT

Step 1

1. Preheat oven to 400 F. In a medium bowl, mix together chickpeas, honey, olive oil, and spices together until chickpeas are evenly coated. Add to a foil-lined baking sheet.

Step 2

2. Cut the eggplant in half lengthwise, and then score the eggplant, and sprinkle some salt over it along with a small drizzle of olive oil. Add to the baking sheet face down. Add the radishes and onion wedges to the baking dish, and toss in a little bit of olive oil. Bake for 20-30 minutes until chickpeas are crispy, and radishes and red onion are soft on the inside and just beginning to crisp up on the outside. Remove the chickpeas, radishes, and red onion from the oven, but let the eggplant cook for 15 minutes longer.

Step 3

3. While the eggplant is finishing, prepare the dressing by mixing everything together in a small bowl. Add the arugula to your serving bowls, and top with the chickpeas, roasted radishes and onions, and the eggplant when it’s ready (I scoopped it out). Drizzle the dressing on top, and top with a little bit of crushed red pepper or aleppo pepper, if desired.

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