Name: Warm Chickpea Bowls With Lemony Yogurt
Yield: 2 servings
Ingredients: 1 garlic clove, finely grated; 1½ tsp. ground coriander; 1½ tsp. ground cumin; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; ½ medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼" thick; 1 15-oz. can chickpeas, rinsed; Kosher salt, freshly ground pepper; ¾ cup whole-milk Greek yogurt; 4 Tbsp. fresh lemon juice, divided; 1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise; 1 small chile (such as serrano, Fresno, or jalapeño; optional), thinly sliced; 1 cup very coarsely chopped parsley; 1 Tbsp. toasted sesame seeds

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Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Here’s a low-effort dinner bowl that comes together in less than 30 minutes. Feel free to swap out the cauliflower for broccoli, brussels sprouts, or your favorite root vegetable. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Recipe notes

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