Crispy Smoked Paprika Chickpeas with Israeli Couscous and Roasted Vegetables

Roasted chickpeas are a revelation-crispy on the outside, tender within and packed with smoky flavor. In this dish, they’re paired with toasted Israeli couscous, a medley of roasted zucchini and tomatoes and tangy feta cheese. Every bite offers a delightful contrast of textures and tastes.

This recipe is perfect for a weeknight dinner that feels special. The vegetables are roasted until golden, the couscous is cooked in a savory broth and the chickpeas are seasoned with smoked paprika for an irresistible crunch. A squeeze of lemon brightens everything up.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 box ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Drain and rinse half the box of chickpeas (save the rest for another use). Trim the zucchini and cut into ½-inch cubes. Halve the tomatoes. Strip the thyme leaves from the stems and discard stems. Thinly slice the scallions, keeping the white and green parts separate. Mince the garlic. Halve the lemon.
2. On a baking sheet, toss the zucchini and tomatoes with half the thyme and a drizzle of olive oil. Season with salt and pepper. Roast for about 10 minutes, then toss and continue roasting until golden brown, about another 10 minutes.
3. In a baking dish, toss the chickpeas with smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast for about 10 minutes, then toss and continue roasting until crispy, about another 10 minutes.
4. In a medium pot, melt the butter over medium-high heat. Add the garlic and scallion whites, cooking for 1 minute. Add the Israeli couscous and remaining thyme, stirring to coat. Season with salt and pepper. Cook until the couscous is slightly toasted, 2-3 minutes. Add the stock concentrate and 1½ cups water. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the couscous is al dente, 10-12 minutes.
5. To the cooked couscous, add half the roasted vegetables, half the feta and a squeeze of lemon. Season with salt and pepper and stir to combine.
6. To serve, plate the couscous mixture and top with the remaining roasted vegetables and crispy chickpeas. Sprinkle with scallion greens and remaining feta.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Israeli couscous is larger and has a chewier texture. If you substitute regular couscous, adjust the cooking time and liquid according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I add other vegetables?

Absolutely! Bell peppers, eggplant or red onion would be great additions. Just adjust roasting time as needed.