Signature Earth & Heat Chickpea Bowls
15min
20min
4
485
Chef's Note
This recipe demonstrates the 'Architecture of a Spice Blend' by using cumin and coriander as an earthy base, smoked paprika for the body, and just a whisper of cinnamon and cayenne as accents. Toasting the whole seeds first unlocks oils that pre-ground spices simply can't match.
Tags
Ingredients
2 tbsp Whole cumin seeds (Base)
1 tbsp Whole coriander seeds (Base)
1 tbsp Smoked paprika (Body)
1/4 tsp Ground cinnamon (Accent)
1/8 tsp Cayenne pepper (Accent)
2 cans (15oz) Canned chickpeas, drained and patted dry
3 tbsp Extra virgin olive oil
8 oz Halloumi cheese, sliced
1 cup English cucumber, diced
1 cup Cherry tomatoes, halved
4 cups Baby spinach
1/2 cup Greek yogurt
1 tbsp Lemon juice
to taste none Kosher salt
Instructions
- 1
Place the whole cumin and coriander seeds in a small, dry skillet over medium-low heat. Toast for 2-3 minutes, shaking the pan constantly, until fragrant and slightly darkened.
- 2
Transfer the toasted seeds to a mortar and pestle or spice grinder. Allow to cool for 2 minutes, then grind into a coarse powder.
- 3
In a small bowl, combine the freshly ground seeds with the smoked paprika, cinnamon, and cayenne. This is your 'Earth & Heat' house blend.
- 4
Preheat your oven to 400°F (200°C). On a large sheet pan, toss the dried chickpeas with 2 tablespoons of olive oil and 1.5 tablespoons of your spice blend. Season with salt.
- 5
Roast the chickpeas for 15-18 minutes until slightly crispy, shaking the pan halfway through.
- 6
While chickpeas roast, whisk the Greek yogurt, lemon juice, a pinch of the remaining spice blend, and salt in a small bowl to create a dressing.
- 7
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Sear the halloumi slices for 1-2 minutes per side until golden brown.
- 8
Assemble the bowls by layering spinach, cucumbers, and tomatoes. Top with the roasted chickpeas and seared halloumi.
- 9
Drizzle with the spiced yogurt dressing and serve immediately.
Nutrition Information (per serving)
485
22g
38g
29g
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