Cauliflower & Cinnamon Chickpeas

Name: Cauliflower & Cinnamon Chickpeas over Apricot Rice with Hot Sauce Crema
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: 13.4 ounce Chickpeas; 10 ounce Cauliflower Florets; 6 ounce Carrots; 1 unit Scallions; 1 unit Lemon; ½ cup Basmati Rice; 1 tablespoon Smoky Cinnamon Paprika Spice; 4 tablespoon Sour Cream; 1 teaspoon Hot Sauce; 1 ounce Dried Apricots; 1 tablespoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

over Apricot Rice with Hot Sauce Crema

Recipe Development TeamPublished on December 15, 2019

4.2

(1.7K customers rated)

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Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Middle Eastern-style rendition is fully loaded. Lemony scallion-and-apricot-studded rice is topped with roasted smoky-cinnamon cauliflower, carrots, and crispy chickpeas. Plus, the bowls are finished off with hot sauce crema for a cooling kick. We think it’s safe to say: one bite will have you totally bowled over.

Tags:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

13.4 ounce

Chickpeas

10 ounce

Cauliflower Florets

6 ounce

Carrots

1 unit

Scallions

1 unit

Lemon

½ cup

Basmati Rice

1 tablespoon

Smoky Cinnamon Paprika Spice

4 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Hot Sauce

1 ounce

Dried Apricots

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3096 kJ

Calories740 kcal

Fat24 g

Saturated Fat8 g

Carbohydrate107 g

Sugar23 g

Dietary Fiber15 g

Protein20 g

Cholesterol35 mg

Sodium1150 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Peeler

•Strainer

•Zester

•Small pot

•Baking Sheet

•Small Bowl

Instructions

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas; pat very dry with paper towels. Cut cauliflower florets into bite-size pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallion, separating whites from greens. Zest and quarter lemon.

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, toss chickpeas, cauliflower, and carrots on a baking sheet with Cinnamon Paprika Spice, a large drizzle of olive oil, and 1 tsp salt. (For 4 servings, divide mixture between 2 baking sheets; use 2 tsp salt.) Roast on top rack until chickpeas are lightly browned and veggies are softened, 20-22 minutes. (TIP: It’s natural for chickpeas to pop a bit while roasting!) Remove from oven. Squeeze lemon juice over mixture to taste.

Meanwhile, in a small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), apricots, and lemon zest to taste. Taste and season with salt and pepper.

Divide rice between bowls. Top with cauliflower, carrots, chickpeas, and crema. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.