Lamb Chop & Harissa Chickpea Bowls

Lamb Chop & Harissa Chickpea Bowls

#Easy Prep #Mediterranean #Plant-Powered #Weeknight Dinner

🥘 Ingredients

  • black pepper
    1 tsp
  • bulgur wheat
    1 c
  • chickpeas
    1 can
  • cooking oil
    2 tbsp
  • dill
    1 bunch
  • grape tomatoes
    1 bunch
  • green goddess dressing
    2 tbsp
  • harissa powder
    1 tsp, ½ tsp
  • hummus
    1 container
  • lamb chops
    4
  • mini cucumber
    1
  • red onion (cut into wedges)
    1
  • salt
    1 tsp, ½ tsp
  • smoky red pepper crema
    1 tub
  • water
    1 c

🍳 Cookware

  • baking sheet
  • small pot
  • small bowl
  1. 1
    Adjust 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
  2. 2
    Toss 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
  3. 3
    Meanwhile, 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
  4. 4
    While 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
  5. 5
    Place 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
  6. 6
    Drain 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