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Roasted Chickpeas and Lentils Bowl

recipe rating: 
5
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SERVING SIZE: 4


Ingredients
  • As Needed CILANTRO YOGURT:
  • 1 cup Plain greek yogurt
  • 2 tablespoons Fresh Minced Garlic
  • 1/2 cup Cilantro, Chopped
  • 1/4 cup ROASTED CHICK PEA SPICE:
  • 3/8 cup Curry
  • 1/3 cup Cumin
  • 1 tablespoon Tumeric
  • 2 teaspoons Granulated Garlic
  • 1/2 tablespoon Olive Oil
  • 1 cup Furmano’s Garbanzo Beans (ChickPeas), Drained and Rinsed
  • 5 cups Furmano’s Fully Cooked Lentils, Drained and Rinsed
Preparation
  1. Combine all ingredients for the Cilantro Yogurt in a food processor and blend until smooth. Reserve.
  2. Make Roasted Chickpeas Spice: Toss Curry, Cumin, Turmeric, and Granulated Garlic together with ½ Tbsp Olive Oil. Toss Chickpeas in spice mixture.
  3. In a medium sized pot, place Lentils and 2 Tbsp of Chickpea Spices and just warm, holding for plating.
  4. In a sauté pan, working in batches, roast chickpeas for two minutes on each side until just about to burst.
  5. To plate, place Lentils in a bowl, then spice roasted chickpeas on top and around. Top with a quenelle or scoop of Cilantro Yogurt and garnish with fresh cilantro as needed.
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