Warm Chickpea Bowls With Lemony Yogurt

• portions: 2 servings

Ingrédients

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

Instructions

Preheat oven to 400°. Mix garlic, coriander, cumin, and 3 Tbsp. oil in a large bowl. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat.

Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas and cauliflower are golden brown and cauliflower is tender, 18–22 minutes.

Meanwhile, mix yogurt, 1 Tbsp. lemon juice, and a big pinch of salt in a small bowl.

Toss fennel, chile (if using), parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl; season with salt.

Spread yogurt mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.