Warm spiced yogurt chicken bowl with bulgur, roasted eggplant, and crispy chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a large bowl, combine 120 g (1/2 cup) plain yogurt with the zest of half the lemon, 1 tablespoon lemon juice, 2 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon ground coriander, the ground cinnamon, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breast and coat well. Let it marinate while you prepare the rest.

3. 3

   In another bowl, toss the eggplant and red onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon sweet paprika, 1/2 teaspoon salt, and the chili flakes if using. Spread on the tray.

4. 4

   In the same bowl, toss the cooked chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, and a pinch of black pepper. Place them on one side of the tray, separate from the eggplant.

5. 5

   Roast the eggplant, onion, and chickpeas for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the eggplant is browned and tender and the chickpeas are crisp.

6. 6

   Meanwhile, in a medium saucepan, bring the vegetable broth or water to a boil. Add the bulgur and a pinch of salt, reduce the heat, cover, and cook for 10 to 12 minutes until tender. Turn off the heat, let rest for 5 minutes, and fluff with a fork. Stir in half of the parsley, half of the mint, and 1 teaspoon lemon juice.

7. 7

   Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 6 to 8 minutes, stirring or turning depending on the cut, until fully cooked and lightly browned.

8. 8

   In a small bowl, mix the remaining 60 g (1/4 cup) plain yogurt with 1 tablespoon lemon juice, 1 garlic clove, and a pinch of salt and black pepper to make a quick sauce.

9. 9

   To serve, divide the bulgur among 4 bowls. Top with the cooked chicken, roasted eggplant and onion, and crispy chickpeas. Finish with the yogurt sauce, the remaining parsley, mint, and a little more lemon zest or juice to taste.