Crispy Chickpea Bowl

🥘 Ingredients

• quinoa 1 cup
• water 1 ¾ cups
• kosher salt ½ tsp
• chickpeas 2 cans
• olive oil 2 Tbs
• kosher salt ¾ tsp
• za'atar 1 Tbs
• carrots 1 lb
• olive oil 2 Tbs
• honey 1 Tbs
• kosher salt ½ tsp
• baby kale 4 cups
• tahini sauce 0.33 cup
• lemon ½
• flat-leaf parsley ¼ cup

1. 1

   Chickpeas only crisp if they are dry.
2. 2

   Toast quinoa dry in a saucepan 3 min , until it smells nutty, then simmer it covered with water and kosher salt 15 min , and 10 min off the heat.
3. 3

   Roast chickpeas tossed with olive oil and kosher salt on a sheet pan at 425°F (220°C) 35 min , shaking the pan twice, until they rattle and crack under a thumb.
4. 4

   Toss @&( timer hot with za'atar — the heat left in them is what makes the spice stick instead of sitting in the bottom of the pan.
5. 5

   Roast carrots tossed with olive oil , honey and kosher salt at 425°F (220°C) 28 min , cut side down, until the flat faces caramelise.
6. 6

   Fork @&( timer into four bowls, lay @&( timer over it and scatter @&( timer across the top, then finish with baby kale , tahini sauce , lemon and flat-leaf parsley .