Recipes Main Dishes Bowls Crispy Chickpea Grain Bowl with Lemon Yogurt Be the first to rate & review! 2 Photos I added my own twist to this recipe and it came out really good. I used barley in this, but you can use whatever kind of grain you'd like. Submitted by Laura Donahue Published on April 13, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ½ cups water ½ cup barley 3 tablespoons olive oil, divided 1 (15 ounce) can chickpeas - rinsed, drained, and dried 1 pinch smoked paprika, or to taste salt and ground black pepper to taste 1 shallot, minced 2 cloves garlic, minced 2 carrots, chopped 1 cup chopped fresh mushrooms 1 splash red wine 1 tablespoon harissa ⅓ cup vegetable broth ¼ cup chopped fresh parsley ¼ cup chopped almonds ½ cup nonfat plain Greek yogurt 1 teaspoon lemon zest 1 teaspoon honey ½ teaspoon lemon juice 1 teaspoon chopped fresh parsley Directions Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil. Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper. Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes. Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl. Stir chickpeas into the mixture and add 1/4 cup parsley. Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside. Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl. Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley. Cook's Note: Prepare your chosen grain according to box directions. I Made It Print Nutrition Facts (per serving) 750 Calories 33g Fat 94g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 750 % Daily Value * Total Fat 33g 42% Saturated Fat 4g 20% Cholesterol 3mg 1% Sodium 712mg 31% Total Carbohydrate 94g 34% Dietary Fiber 20g 70% Total Sugars 15g Protein 25g 49% Vitamin C 27mg 30% Calcium 167mg 13% Iron 6mg 33% Potassium 1130mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.