Refreshing Grain Bowl with Crispy Chickpeas and Yogurt

01

Step 1

Start by bringing some water and the barley to a boil in a saucepan. Once it’s boiling, cover the pot, lower the heat, and let it simmer gently until the barley is tender—this usually takes about 30 minutes.

02

Step 2

While the barley cooks, preheat your oven to 450°F (230°C). Line a baking sheet with foil and drizzle a tablespoon of oil over it. Spread the chickpeas out on the sheet, then sprinkle them with smoked paprika, salt, and pepper. Pop them in the oven and bake until they’re nice and crispy, about 40 minutes. Once done, leave them in the oven to cool for another 10 minutes.

03

Step 3

Next, heat a tablespoon of oil in a skillet over medium-high heat. Toss in the shallot and garlic, cooking until they smell amazing and have softened, about 2 to 3 minutes. Add the carrots and cook them until they start to get tender, around 5 minutes. Then stir in the mushrooms and cook for another minute or two. Pour in the red wine and let it bubble away until it’s almost all gone, which should take about 2 to 3 minutes. Mix in the harissa and cook it for a minute more. Finally, add the broth and let it simmer until it’s mostly absorbed, about 5 minutes. Season everything with salt and pepper, then transfer it to a bowl.

04

Step 4

Stir the crispy chickpeas into the veggie mixture along with a good handful of chopped parsley.

05

Step 5

In the same skillet, heat the last tablespoon of oil over medium heat. Toss in the almonds and sauté them until they’re fragrant and lightly toasted, about 2 to 3 minutes. Set them aside.

06

Step 6

For the lemon yogurt, just mix together the yogurt, lemon zest, honey, and lemon juice in a small bowl until smooth and tangy.

07

Step 7

To serve, pile the barley at the bottom of your bowl, spoon over the chickpea and veggie mix, sprinkle with the toasted almonds, and dollop on the lemon yogurt. Finish with a little extra parsley for a fresh touch.