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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Turkish Spice Blend
• 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.
• 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!
• 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.
• 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.