Indulge in the vibrant flavors of our "Roasted Vegetable and Chickpea Bowl with Green Chili Yogurt Sauce." Enjoy tender roasted vegetables and seasoned chickpeas layered over a bed of creamy green chili yogurt sauce for a wholesome and delicious meal.
Preheat your oven to 425°F (220°C).
In a large mixing bowl, toss the sliced yellow bell pepper, red bell pepper, and onion with olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly charred, tossing them halfway through for even cooking.
While the vegetables are roasting, prepare the green chili yogurt sauce. In a small bowl, combine the plain yogurt, green chili paste, chopped cilantro, lemon juice, and a pinch of salt. Mix well until you get a smooth and creamy sauce. Adjust the seasoning and spiciness according to your taste.
In a separate bowl, toss the canned chickpeas with olive oil, ground cumin, salt, and pepper.
To assemble the bowl, start with a layer of the green chili yogurt sauce.
Add the seasoned chickpeas on top of the sauce.
Finish by placing the roasted vegetables on the chickpeas.
Garnish with extra chopped cilantro if desired.
Serve the Roasted Vegetable and Chickpea Bowl with Green Chili Yogurt Sauce immediately, allowing the flavors to meld together for a delectable and well-balanced meal. Enjoy the combination of roasted vegetables, creamy yogurt sauce, and hearty chickpeas in this satisfying and flavorful dish.