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Turkish Chickpea & Cauliflower Bowls

Turkish Chickpea & Cauliflower Bowls

with Cilantro Couscous & Creamy Feta Sauce

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Roasted chickpeas are one of our chefs’ current obsessions—in the oven, they turn delightfully crunchy, making them a perfect topping for salads, grain bowls, and even on their own as a party appetizer. Here, we toss them with a Turkish spice blend for earthy, smoky flavor, then roast until crispy. They’re paired with cauliflower seasoned with more of the same spices and served over cilantro-flecked couscous with a drizzle of creamy feta sauce. Prepare to be totally bowled over.

Tags:Veggie
Allergens:MilkWheat

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

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

13.4 ounce

Chickpeas

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Veggie Stock Concentrate

1 tablespoon

Turkish Spice Blend

4 tablespoon

Sour Cream

(ContainsMilk)

¾ cup

Israeli Couscous

(ContainsWheat)

10 ounce

Cauliflower Florets

¼ ounce

Cilantro

Not included in your delivery

Salt

Pepper

5 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber9 g
Protein24 g
Cholesterol60 mg
Sodium1040 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
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Strainer
Baking Sheet
Small pot
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Drain and rinse chickpeas; pat very dry with paper towels. • In a small bowl, combine sour cream, 2 TBSP feta (you’ll use the rest later), and 1 TBSP olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • 4 SERVINGS: Use 4 TBSP feta.

2

• Toss chickpeas and cauliflower on a baking sheet with a large drizzle of olive oil, Turkish Spice, and a couple big pinches of salt. • Roast on top rack until chickpeas are crispy and cauliflower is tender, 20-25 minutes. • TIP: It’s natural for chickpeas to pop a bit while roasting!

3

• While chickpeas and cauliflower roast, in a small pot, combine couscous, ¾ cup water, stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat. • 4 SERVINGS: Use 1½ cups water.

4

• Pick cilantro leaves from stems; roughly tear leaves. Stir half the cilantro, remaining feta, and 1 TBSP butter into cooked couscous. Season with salt and pepper. • Divide couscous between shallow bowls. Top with chickpeas and cauliflower. Drizzle with feta sauce. Garnish with remaining cilantro and serve. • 4 SERVINGS: Use 2 TBSP butter.