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Roasted Cumin Chickpeas and Pork - - Archived

Mixing up flavors and textures keeps meals interesting and helps you focus on eating healthy.

Roasted Cumin Chickpeas and Pork

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  • 1 (16-oz.) can chickpeas, drained and rinsed
  • 2 tsp. olive oil
  • 1/2 tsp. kosher salt
  • 2 tsp. ground cumin, divided
  • 4 shallots, thinly sliced
  • 1  tsp. red pepper flakes
  • Pomegranate seeds
  • Cilantro leaves
  • 1 (2-lb.) flank steak (with lots of spice)
  • Zippy Yogurt Sauce
  • 1/3  cup 2% Greek yogurt
  • 1/2 English cucumber, thinly sliced
  • 1 small jalapeño, thinly sliced (if desired)
  • 1/2 clove garlic, pressed
  • 1/2 tsp. kosher salt
  • 1/2 tsp. extra virgin olive oil

Preheat oven to 425 °F. Pat chickpeas dry with a paper towel. Toss peas, olive oil, salt and 1 tsp. cumin in a jelly roll pan. Bake for 25 minutes. Add shallots and toss with peas. Bake 20 minutes, stirring occasionally, until peas are crisp but still tender.

Meanwhile coat steak with 2 tsp. olive oil. Sprinkle with 1 tsp. salt and remaining cumin. Let stand 20 minutes. Heat a grill skillet or grill to medium-high heat. Place steak on grill and cover with grill lid. Grill 8 minutes, turn steak. Grill about 5 minutes or until desired degree of doneness is reached. Let stand 5 minutes.

For Zippy Yogurt Sauce: Combine yogurt and next 5 ingredients. Thinly slice steak and serve with sauce and roasted peas. Sprinkle with cilantro leaves and pomegranate seed, if desired.

 

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