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Chickpea Bowls with Fennel Slaw | Taste and Tipple

Chickpea Bowls with Fennel Slaw

Course Main Course
Cuisine Vegetarian
Keyword Chickpea Bowls with Fennel Slaw
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Yvonne Langen

Ingredients

  • 2 garlic cloves finely grated
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 6 tbsp extra-virgin olive oil plus more for drizzling
  • 3 medium/large sweet potatoes cut into 1/2" wedges
  • 2 15- oz. cans chickpeas rinsed
  • Kosher salt freshly ground pepper
  • 1½ cup full-fat sour cream
  • 5 tbsp fresh lemon juice divided
  • 1 medium fennel bulb halved lengthwise, very thinly sliced crosswise
  • 1/4 cup pickled jalapeños diced
  • 1 cup very coarsely chopped parsley
  • 1 tbsp toasted sesame seeds

Instructions

  1. Preheat oven to 400°. Rinse chickpeas and pat dry with a clean kitchen towel.
  2. Mix garlic, coriander, cumin, and 6 tbsp oil in a large bowl. Add rinsed and dried chickpeas and sweet potato wedges; season with salt and pepper. Toss to coat.
  3. Transfer chickpea mixture to a rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas are golden brown and sweet potatoes are tender, 35-40 minutes.
  4. Meanwhile, mix sour cream, 2 tbsp lemon juice, and a big pinch of salt in a small bowl.
  5. Toss fennel, diced pickled jalapeños, parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl; season with salt.
  6. Spread sour cream mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.

Recipe Notes

Recipe adapted from: Baraghani, Andy, "Chickpea Bowls with Lemony Yogurt." Bon Appetit. March 2020.