Cauliflower & Cinnamon Chickpeas over Apricot Rice

Name: Cauliflower & Cinnamon Chickpeas over Apricot Rice with Hot Sauce Crema
Yield: 2 servings
Ingredients: 6 oz Carrot; 1 Chickpeas; 4 tbsp Sour Cream; 1 tbsp Paprika; 1 Lemon; 1 oz Apricots; 10 oz Cauliflower; 1 unit Scallions; 1 tsp Hot Sauce; 1/2 cup Rice

with Hot Sauce Crema

By Recipe0 System

Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Middle Eastern-style rendition is fully loaded. Lemony scallion-and-apricot-studded rice is topped with roasted smoky-cinnamon cauliflower, carrots, and crispy chickpeas. Plus, the bowls are finished off with hot sauce crema for a cooling kick. We think it’s safe to say: one bite will have you totally bowled over.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Carrot
1 Chickpeas
4 tbsp Sour Cream
1 tbsp Paprika
1 Lemon
1 oz Apricots
10 oz Cauliflower
1 unit Scallions
1 tsp Hot Sauce
1/2 cup Rice

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas; pat very dry with paper towels. Cut cauliflower florets into bite-size pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallion, separating whites from greens. Zest and quarter lemon.
2

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3

Meanwhile, toss chickpeas, cauliflower, and carrots on a baking sheet with Cinnamon Paprika Spice, a large drizzle of olive oil, and 1 tsp salt. (For 4 servings, divide mixture between 2 baking sheets; use 2 tsp salt.) Roast on top rack until chickpeas are lightly browned and veggies are softened, 20-22 minutes. (TIP: It’s natural for chickpeas to pop a bit while roasting!) Remove from oven. Squeeze lemon juice over mixture to taste.
4

Meanwhile, in a small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), apricots, and lemon zest to taste. Taste and season with salt and pepper.
6

Divide rice between bowls. Top with cauliflower, carrots, chickpeas, and crema. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.

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