Spiced Chickpea Grain Bowl

Rinse grain if using rice or similar. In a pot, combine 1 cup grain with 1.5 cups broth and 0.25 tsp salt. Bring to a boil, then reduce heat, cover, and simmer until grain is tender and liquid is absorbed, 15–25 minutes depending on grain type. Fluff with a fork and set aside.

While grain cooks, preheat oven to 425°F. On a sheet pan, toss primary roasted vegetable (zucchini or alternative) and secondary roasted vegetable (red onion or alternative) with 1 tbsp olive oil and 0.125 tsp salt. Spread in a single layer.

In a small bowl, combine drained chickpeas, 2 tbsp olive oil, garam masala, paprika, minced garlic, and 0.125 tsp salt. Add chickpea mixture to the sheet pan with vegetables and toss well. Roast for 25–30 minutes, stirring halfway, until chickpeas are crispy and vegetables are tender and lightly browned.

Divide cooked grain between bowls. Top with roasted chickpeas and vegetables.

Add raw cucumber (or alternative fresh vegetable), scatter fresh cilantro (or herb), drizzle with lime juice and optional tahini-lemon dressing. Taste and adjust salt as needed.