Crispy Chickpea & Roasted Eggplant Bowl with Lemon-Herb Yogurt Sauce
This hearty vegetarian one-pot meal features crispy chickpeas and tender roasted eggplant, all topped with a tangy lemon-herb yogurt sauce. It's a flavorful and satisfying bowl perfect for busy weeknights.
- 2 cups canned chickpeas, drained and rinsed
- 1 large eggplant, cut into 1-inch cubes
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 0.5 unit zest of lemon
- 2 cups cooked brown rice or quinoa
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Instructions
Preheat oven to 425°F. In a large oven-safe pot or Dutch oven, combine chickpeas, eggplant, and red onion. Drizzle with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss well to coat.
⏱️ 5 minutes 🌡️ 425°FRoast the mixture uncovered in the oven for 25 minutes, stirring halfway through, until the vegetables are golden and the chickpeas are crispy.
⏱️ 25 minutes 🌡️ 425°FWhile vegetables roast, mix Greek yogurt, lemon juice, parsley, dill, lemon zest, and remaining 1 tablespoon olive oil in a small bowl. Season with a pinch of salt and pepper. Set aside.
⏱️ 3 minutesRemove pot from oven. Add cooked brown rice or quinoa to the pot and toss to combine with roasted veggies and chickpeas.
⏱️ 2 minutesServe bowls topped generously with lemon-herb yogurt sauce. Garnish with extra herbs if desired.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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