Cauliflower & Cinnamon Chickpeas

🥘 Ingredients

• basmati rice
  1 c
• butter
  1 tbsp
• carrot
  1 oz
• cauliflower florets
  1 oz
• chickpeas
  2 unit
• dried apricots
  1 oz
• hot sauce
  1 tsp
• lemon
  1 unit
• olive
• olive oil
• salt
• scallion
  1 unit
• smoky cinnamon paprika spice
  1 tbsp
• sour cream
  2 tbsp

🍳 Cookware

• small pot
• baking sheet
• salt
• small bowl

1. 

   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 carrot on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallion , separating whites from greens. Zest and quarter lemon .

   chickpeas: 2 unit, cauliflower florets: 1 oz, carrot: 1 oz, scallion: 1 unit, lemon: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add the scallion whites; cook until fragrant, about ⏱️ 1 minutes . Add basmati rice and ¾ cup water (or 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 minutes . Keep covered off heat until ready to serve.

   olive, basmati rice: 1 c, salt
3. 

   3

   Toss the chickpeas, cauliflower, and carrots on a baking sheet with smoky cinnamon paprika spice , a large drizzle of olive oil (such as mixed with salt), and salt if needed. (Note: For 4 servings, divide mixture between two baking sheets and use 2 teaspoons salt.) Roast on top rack until chickpeas are lightly browned and veggies are softened, ⏱️ 20 minutes . (TIP: it’s natural for chickpeas to pop a bit while roasting!) Remove from oven. Squeeze lemon juice over the mixture to taste.

   smoky cinnamon paprika spice: 1 tbsp, olive oil
4. 

   4

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

   sour cream: 2 tbsp, hot sauce: 1 tsp
5. 

   5

   Fluff the rice with a fork; stir in butter , dried apricots , and lemon zest to taste. Season with salt and pepper.

   butter: 1 tbsp, dried apricots: 1 oz
6. 

   6

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