Roasted Chickpea & Charred Bell Pepper Bowl with Lemon-Dill Yogurt Sauce
This one-pot meal features crispy roasted chickpeas and charred bell peppers tossed with aromatic spices, served over fluffy rice and topped with a refreshing lemon-dill yogurt sauce. Perfect for a satisfying, protein-rich weeknight dinner in just 30 minutes.
- 2 cups canned chickpeas, drained and rinsed
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 2 cups cooked basmati rice
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 1 tsp lemon zest
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Instructions
Preheat a large nonstick skillet or Dutch oven over medium-high heat. Add olive oil, chickpeas, and sliced bell peppers. Sprinkle in smoked paprika, cumin, garlic powder, salt, and black pepper. Toss to coat evenly.
⏱️ 2 minutes 🌡️ Medium-highCook, stirring occasionally, until chickpeas are golden and bell peppers are charred in spots, about 10 minutes.
⏱️ 10 minutes 🌡️ Medium-highPush the chickpea and bell pepper mixture to the side of the pot. Add cooked rice to the other side and warm through, about 3 minutes.
⏱️ 3 minutes 🌡️ MediumWhile the mixture cooks, in a small bowl, mix Greek yogurt, dill, lemon juice, and zest until smooth. Season with a pinch of salt.
⏱️ 2 minutesDivide the rice among bowls, top with chickpea and bell pepper mix, and drizzle generously with lemon-dill yogurt sauce. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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