Lunch

Roasted Carrot & Chickpea Tagine Bowls with Lemon Yogurt

Name: Roasted Carrot & Chickpea Tagine Bowls with Lemon Yogurt
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 2 servings
Ingredients: 3 large carrots, cut into ½-inch batons; 1 can (15 oz) chickpeas, drained and rinsed; 2 tbsp olive oil; 1 tsp ground cumin; ½ tsp ground cinnamon; ¼ tsp ground turmeric; ¼ tsp cayenne pepper; salt & pepper to taste; 1 cup couscous; 1¼ cups vegetable broth; ½ cup plain Greek yogurt; juice of 1 lemon; 1 garlic clove, minced; 2 tbsp fresh mint, chopped; 2 tbsp fresh cilantro, chopped; ¼ cup toasted pistachios, roughly chopped

Carrots and chickpeas roast with cumin, cinnamon, and turmeric until caramelized and tender, then nestled over couscous and topped with tangy lemon yogurt and fresh mint. A vegetarian Moroccan feast that tastes like slow-cooked comfort but comes together in 25 minutes.

818cal 31gprotein 117gcarbs 26gfat 8min prep 18min cook 2serves

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