Crispy Chickpea & Couscous Bowl

Ingredients · per serving

• ½ lemon Lemon
• small handful Fresh parsley
• 1 courgette Courgette
• to taste Black pepper
• 2.5 tbsp Olive oil
• 60 g Couscous
• ½ tsp Ground cumin
• 1 tbsp Tahini
• 240 g Tinned chickpeas
• to taste Salt
• 3 tbsp Plant or dairy yoghurt
• 40 g Baby spinach
• ¾ tsp Smoked paprika
• ½ tsp Garlic powder

Instructions

1. Preheat oven to 220°C (200°C fan). Chop the courgette into 1.5cm pieces. Toss on a tray with 1 tbsp olive oil, salt, pepper. Roast 18 min.
2. Meanwhile, drain and rinse the chickpeas. Pat very dry on kitchen paper (wet chickpeas won't crisp).
3. Heat 1.5 tbsp olive oil in a frying pan over medium-high heat. Add the chickpeas in one layer. Cook 8 min, shaking the pan every couple min, until golden and crisp.
4. Sprinkle in the smoked paprika, ground cumin, garlic powder, and salt. Toss 30 sec to coat.
5. Put the couscous in a heatproof bowl. Pour over 100ml just-boiled water + pinch of salt + zest of half a lemon. Cover with a plate. Leave 8 min. Fluff with a fork. Stir in 1 tbsp olive oil + juice of half a lemon.
6. Make the drizzle: whisk together yoghurt (or coconut yoghurt for vegan), tahini, water, salt, and a tiny squeeze of lemon. Should be drizzleable.
7. Assemble: spoon couscous into the bowl. Add raw baby spinach (it'll wilt slightly from the warm couscous). Top with roasted courgette and crispy chickpeas.
8. Drizzle with yoghurt-tahini. Scatter chopped parsley. Eat immediately while chickpeas are crisp.

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