Recipe: BBQ chickpea bowls

Reprinted with permission from the “Well Plated Everyday Cookbook.”

Ingredients 

For the BBQ Chickpeas and Serving

1 (15-ounce) can reduced-sodium chickpeas, rinsed and drained

3/4 cup quinoa or brown rice 11/2 cups water

1/2 teaspoon kosher salt, divided

1 tablespoon extra-virgin olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1 (8-ounce) can tomato sauce

2 tablespoons pure maple syrup

1 tablespoon apple cider vinegar

1 to 2 ripe medium avocados, sliced or diced

Nonfat plain Greek yogurt Chopped fresh cilantro

For the Vegetables

1/2 pound Brussels sprouts, stems trimmed, brown outer leaves removed, and halved

1 small red onion, cut into 1-inch wedges

3 cups cauliflower florets (about 12 ounces or 1 small head or 1/2 large head)

2 tablespoons extra-virgin olive oil

2 teaspoons chili powder

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Instructions

Spread the chickpeas out on a double layer of paper towels and pat dry. Let them continue to air-dry while you prep the quinoa and vegetables.

Cook the quinoa: Rinse the quinoa in a mesh sieve, then transfer to a small saucepan. Add the water and 1/4 teaspoon of the salt. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Let simmer uncovered, adjusting the heat as needed, until the water is fully absorbed, 12 to 14 minutes. Remove from the heat, cover, and let rest for 10 minutes. (To cook brown rice, see How to Cook Brown Rice, page XX.)

Roast the vegetables: Place racks in the upper and lower thirds of your oven and preheat to 400°F. Place the Brussels sprouts and onion on one large baking sheet and the cauliflower on another. Drizzle the baking sheets with 1 tablespoon oil each, then sprinkle each one with 1 teaspoon of the chili powder, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat very evenly, then spread the vegetables into a single layer.

Bake the pans on the upper and lower racks for 15 minutes, then remove the pans from the oven, use a spatula to turn the vegetables so they cook evenly, and spread them back into an even layer. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the vegetables are tender and beginning to turn dark and crisp in places, 10 to 15 minutes more.

While the vegetables roast, make the BBQ chickpeas: Heat a large, deep skillet or Dutch oven over medium-high heat. Add the oil and heat until it is hot and shimmering but not smoking. Swirl to coat the pan, then add the dried-off chickpeas, chili powder, smoked paprika, garlic powder, mustard powder, and remaining 1/4 teaspoon salt. Stir to combine, then let cook, stirring occasionally, until the spices smell ultra fragrant, 2 to 3 minutes. Stand back a little, as the chickpeas will pop.

To the chickpeas, add the tomato sauce, maple syrup, and vinegar. Stir to combine, then partially cover the pan to protect from spatters. Bring to a boil, then reduce the heat to a simmer. Let simmer with the pan partially covered until the sauce thickens, about 3 minutes. Remove from the heat, stir, and cover to keep warm while the vegetables finish.

To assemble, place a scoop of quinoa in a bowl. Top with a mix of the roasted vegetables, a spoonful of the BBQ chickpeas, avocado, yogurt, and cilantro. Enjoy immediately.