Turkish Chickpea & Cauliflower Bowls

🥘 Ingredients

• Israeli couscous
  1 c
• black pepper
  to taste
• butter
  1 tbsp
• cauliflower florets
  1 lb
• chickpeas
  15 oz
• cilantro
  ½ cup
• feta cheese
  4 oz
• olive oil
  2 tbsp
• salt
  to taste
• sour cream
  2 tbsp
• turkish spice blend
  2 tsp
• veggie stock concentrate
  1 unit
• water
  ¾ cup

🍳 Cookware

• small bowl
• baking sheet
• small pot

1. 

   1

   Preheat oven to 425°F with rack in top position. Drain and rinse chickpeas , then pat very dry with a paper towel. In a small bowl , combine sour cream , 2 tbsp feta cheese , and 1 tbsp olive oil . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper , then set aside.

   chickpeas: 15 oz, sour cream: 2 tbsp, feta cheese: 4 oz, olive oil: 2 tbsp, water: ¾ cup, salt: to taste, black pepper: to taste
2. 

   2

   Spread chickpeas and cauliflower florets on a baking sheet . Drizzle generously with olive oil, sprinkle with turkish spice blend , and season with a couple big pinches of salt. Toss to coat evenly. Roast on the top rack until chickpeas are crispy and cauliflower is tender ⏱️ 25 minutes . It is normal for chickpeas to pop slightly in the oven.

   cauliflower florets: 1 lb, turkish spice blend: 2 tsp
3. 

   3

   While the vegetables roast, combine Israeli couscous , ¾ cup water, veggie stock concentrate , and a generous pinch of salt in a small pot . Bring to a boil over medium-high heat, then cover, reduce heat to low, and cook until couscous is tender ⏱️ 8 minutes . Remove from heat and keep covered until ready to serve.

   Israeli couscous: 1 c, veggie stock concentrate: 1 unit
4. 

   4

   Pick the leaves from the cilantro stems and roughly tear them. Stir half of the cilantro, the remaining feta cheese, and 1 tbsp butter into the hot couscous until melted and combined. Season with salt and pepper to taste. Divide the couscous between shallow serving bowls. Top with the roasted chickpeas and cauliflower. Drizzle generously with the creamy feta sauce, garnish with the remaining cilantro, and serve immediately.

   cilantro: ½ cup, butter: 1 tbsp