Lamb Chop & Harissa Chickpea Bowls

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  1 c
• chickpeas
  2 unit
• cooking oil
  1 tsp
• dill
  ½ oz
• grape tomatoes
  8 oz
• green goddess dressing
  4 oz
• harissa powder
  2 tbsp
• hummus
  1/2 c
• mini cucumber
  2 unit
• red onion
  2 unit
• salt
  4 tsp
• smoky red pepper crema
  4 tbsp

🍳 Cookware

• baking sheet
• small pot
• medium bowl
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Peel, quarter, and cut three-quarters of the red onion into ½-inch-thick wedges (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas ; thoroughly pat dry with paper towels.

   red onion: 2 unit, chickpeas: 2 unit
2. 

   2

   Toss onion wedges and chickpeas on a baking sheet with a drizzle of cooking oil , 1 tsp harissa powder (2 tsp for 4 servings), and salt . Roast on top rack until onion is softened and chickpeas are lightly browned, 18- ⏱️ 20 minutes . (For 4, divide between two sheets; roast on top and middle racks.) TIP: It’s natural for chickpeas to pop a bit while roasting!

   cooking oil: 1 tsp, harissa powder: 2 tbsp, salt: 4 tsp
3. 

   3

   Meanwhile, in a small pot , combine bulgur wheat , 1 cup water (2 cups for 4 servings), ½ tsp harissa powder (1 tsp for 4), and salt (we used ½ tsp; 1 tsp for 4). (You’ll use more harissa powder later.) Bring to a boil, then reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12- ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   bulgur wheat: 1 c
4. 

   4

   While bulgur cooks, trim mini cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve grape tomatoes . Very thinly slice remaining onion. Pick and roughly chop fronds from dill . In a medium bowl , toss together cucumber, tomatoes, sliced onion, half the dill, and half the green goddess dressing ; season with salt and black pepper .

   mini cucumber: 2 unit, grape tomatoes: 8 oz, dill: ½ oz, green goddess dressing: 4 oz, black pepper: 1 tsp
5. 

   5

   Place hummus in a small bowl . Stir in a pinch of remaining harissa powder. TIP: Taste and add more harissa powder if you like things spicy. Place hummus in a small bowl. Stir in a pinch of remaining harissa powder. TIP: Taste and add more harissa powder if you like things spicy.

   hummus: 1/2 c
6. 

   6

   Drain any excess water from bulgur; fluff with a fork. Stir in remaining generously dressing. Taste and season with salt and pepper. Divide bulgur between bowls. Using the back of a spoon, spread hummus on one side of each bowl. Arrange roasted onion and chickpeas and cucumber tomato salad on top of bulgur in separate sections. Drizzle with smoky red pepper crema and sprinkle with remaining dill. Serve.

   smoky red pepper crema: 4 tbsp