Crispy Chickpea Bowl

🥘 Ingredients

• Israeli couscous
  1.5 c
• butter
  2 tbsp
• chickpeas
  1 box
• feta cheese
  1 c
• garlic
  4 clove
• heirloom grape tomatoes
  8 oz
• lemon
  1 unit
• olive oil
  4 tsp
• pepper
• salt
• scallions
  4 unit
• smoked paprika
  2 tsp
• thyme
  ¼ oz
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• baking dish
• medium pot

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Drain and rinse half the box of chickpeas (save the rest for another use). Trim zucchini ends, then dice into ½-inch cubes. Halve heirloom grape tomatoes . Strip thyme leaves from stems. Discard stems. Thinly slice scallions , keeping greens and whites separate. Mince garlic . Halve lemon .

   chickpeas: 1 box, zucchini: 2 unit, heirloom grape tomatoes: 8 oz, thyme: ¼ oz, scallions: 4 unit, garlic: 4 clove, lemon: 1 unit
2. 2

   Roast veggies: Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil . Season with salt and pepper . Roast about 10 minutes, toss, then continue roasting until golden brown, about another 10 minutes.

   olive oil: 4 tsp, salt, pepper
3. 

   3

   Toss chickpeas in a baking dish with smoked paprika , a drizzle of olive oil, and a pinch of salt and pepper. Roast about 10 minutes, toss, then continue roasting until crispy, about another 10 minutes.

   smoked paprika: 2 tsp
4. 

   4

   Heat butter , garlic, and scallion whites in a medium pot over medium-high heat. Add Israeli couscous and remaining thyme, and stir to coat in butter. Season with salt and pepper. Toss until slightly toasted, 2-3 minutes. Add veggie stock concentrate and 1½ cups water. Bring to a boil, then reduce to a simmer. Stir occasionally until al dente, 10-12 minutes.

   butter: 2 tbsp, Israeli couscous: 1.5 c, veggie stock concentrate: 2 unit
5. 

   5

   Add half the roasted veggies, half the feta cheese , and a squeeze of lemon to cooked couscous. Season with salt and pepper.

   feta cheese: 1 c
6. 6

   Plate: Plate couscous mixture, and top with remaining roasted veggies and crispy chickpeas. Sprinkle with scallion greens and remaining feta. Enjoy!