Cauliflower & Cinnamon Chickpeas over Apricot Rice with Hot Sauce Crema

🥘 Ingredients

• basmati rice
  ⅓ cup
• black pepper
  1 pinch
• butter
  1 tbsp
• carrot
  1 medium
• cauliflower florets
  6 oz
• chickpeas
  15 oz
• dried apricots
  ⅓ cup
• hot sauce
  1 tsp
• lemon
  1 unit
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• smoky cinnamon paprika spice
  1 packet
• sour cream
  2 tbsp
• water
  ¾ cup

🍳 Cookware

• small pot
• baking sheet
• small bowl

1. 

   1

   carrot chickpeas sour cream smoky cinnamon paprika spice lemon dried apricots cauliflower florets scallions hot sauce basmati rice olive oil butter water salt black pepper

   carrot: 1 medium, chickpeas: 15 oz, sour cream: 2 tbsp, smoky cinnamon paprika spice: 1 packet, lemon: 1 unit, dried apricots: ⅓ cup, cauliflower florets: 6 oz, scallions: 2 stalks, hot sauce: 1 tsp, basmati rice: ⅓ cup, olive oil: 1 tbsp, butter: 1 tbsp, water: ¾ cup, salt: 1 tsp, black pepper: 1 pinch
2. 

   2

   Adjust rack to top position 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 scallions, separating whites from greens. Zest and quarter lemon.
3. 

   3

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant ⏱️ 1 minutes . Add rice, ¾ cup water, 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.
4. 

   4

   Meanwhile, toss chickpeas, cauliflower, and carrots on a baking sheet with smoky cinnamon paprika spice, a large drizzle of olive oil, and 1 tsp salt. Roast on top rack until chickpeas are lightly browned and veggies are softened ⏱️ 20 minutes . Remove from oven. Squeeze lemon juice over mixture to taste.
5. 

   5

   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 black pepper.
6. 

   6

   Fluff rice with a fork; stir in 1 tbsp butter, dried apricots, and lemon zest to taste. Taste and season with salt and pepper.
7. 7

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