🥘 Ingredients
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black pepper1 tsp
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bulgur wheat1 c
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chickpeas1 can
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cooking oil2 tbsp
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dill1 bunch
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grape tomatoes1 bunch
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green goddess dressing2 tbsp
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harissa powder1 tsp, ½ tsp
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hummus1 container
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lamb chops4
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mini cucumber1
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red onion (cut into wedges)1
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salt1 tsp, ½ tsp
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smoky red pepper crema1 tub
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water1 c
🍳 Cookware
- baking sheet
- small pot
- small bowl
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1Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Pat lamb chops dry and season with salt and pepper.lamb chops: 4 -
2Toss red onion and chickpeas on a baking sheet with a drizzle of cooking oil , harissa powder , and a pinch of salt . Roast until chickpeas are crispy and onion is tender ⏱️ 20 minutes .red onion: 1 (cut into wedges), chickpeas: 1 can, cooking oil: 2 tbsp, harissa powder: 1 tsp, salt: 1 tsp -
3Meanwhile, in a small pot , combine bulgur wheat , water , harissa powder , and salt . Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender ⏱️ 15 minutes .bulgur wheat: 1 c, water: 1 c, harissa powder: ½ tsp, salt: ½ tsp -
4While bulgur cooks, trim and halve mini cucumber lengthwise, then slice crosswise into ¼-inch-thick half-moons. Halve grape tomatoes . Very thinly slice the remaining red onion. Pick and roughly chop fronds from dill .mini cucumber: 1, grape tomatoes: 1 bunch, dill: 1 bunch -
5Place hummus and smoky red pepper crema in separate small bowl s. Stir a pinch of harissa powder into the hummus. Taste and add more harissa powder if you prefer spicy food.hummus: 1 container, smoky red pepper crema: 1 tub -
6Drain any excess water from the bulgur and fluff with a fork. Stir in green goddess dressing . Taste and season with salt and black pepper . > Note: Divide all components into bowls and serve immediately.green goddess dressing: 2 tbsp, black pepper: 1 tsp