Serves 4
30 min
Fresh Herbs with Corn, Asparagus, and Chickpeas
Recipe GLPR37df323565e34b
A vibrant Mediterranean-inspired vegetarian dish celebrating fresh herbs combined with roasted vegetables, chickpeas, and a tangy yogurt base. Corn and asparagus are cooked with warm spices and layered over herb-infused yogurt, finished with a sprinkle of sumac for a bright, citrusy lift.
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Ingredients
1 bunch fresh parsley, thick stems removed and roughly chopped
1 bunch fresh cilantro, thick stems removed and roughly chopped
1 1/2 cups fresh dill, thick stems removed and roughly chopped
1 1/2 cups fresh mint, thick stems removed and roughly chopped
4 tablespoons extra-virgin olive oil, divided
4 tablespoons fresh lemon juice (from about 2 lemons), plus more as needed, divided
Kosher salt and freshly ground black pepper to taste
1 shallot, thinly sliced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 ears of corn, kernels removed (about 1 1/3 cups)
1 bunch asparagus, woody ends trimmed and cut into 2-inch pieces (about 2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 (7-ounce) container Greek yogurt, preferably 2%
1 tablespoon sumac
Directions
In a small bowl, combine the Greek yogurt with 2 tablespoons of the fresh lemon juice, half of the chopped parsley, cilantro, dill, and mint. Season with salt and pepper to taste. Set the herb-yogurt mixture aside.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the sliced shallot and cook for 1 to 2 minutes until softened and fragrant.
Stir in the ground cumin and cayenne pepper, cooking for about 30 seconds until the spices become aromatic.
Add the corn kernels and asparagus pieces to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly browned.
Add the drained and rinsed chickpeas to the skillet and toss to combine. Cook for an additional 2 to 3 minutes until the chickpeas are heated through.
Remove the skillet from heat. Drizzle in the remaining 2 tablespoons of lemon juice and the remaining 2 tablespoons of olive oil. Toss gently to combine. Season with additional salt, pepper, and lemon juice as needed to taste.
Divide the herb-yogurt mixture among four serving plates or bowls. Top each portion with the warm corn, asparagus, and chickpea mixture. Sprinkle the remaining fresh herbs and the sumac over the top. Serve immediately.
