Mediterranean · Serves 2
with Rice, Feta & Garlicky Yogurt Sauce
Nutrient-packed chickpeas and zucchini combined with rice and our flavorful Turkish spice blend make for a hearty Mediterranean-inspired vegetarian bake. In the hot oven the feta becomes lightly browned and melts just enough to make it creamy and delicious. A final drizzle of garlicky yogurt sauce adds a bright, tangy touch.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Massage rice in package to break up grains. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Drain and rinse chickpeas.
In an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings), combine rice, zucchini, chickpeas, stock concentrates, Turkish Spice Blend, half the garlic powder, ¼ cup water, and ½ tsp salt (½ cup water and 1 tsp salt for 4). Evenly top with feta and a large drizzle of olive oil.
Bake on top rack until veggies are tender and cheese is just beginning to brown, 18-20 minutes.
Meanwhile, in a small bowl, combine yogurt and remaining garlic powder. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.
Divide chickpea and zucchini bake betweeen plates and drizzle with garlicky yogurt sauce. Serve.
From the same drawer
Add recipes to your shopping list to see ingredients here.
