FRIENDS! The time has come! The moment that I think everyone on the internet has been waiting for (myself included!)…Caroline Chambers’ new cookbook, What To Cook When You Don’t Feel Like Cooking: Make It Fast, is out in the world.
I first met Caro when we were both developing recipes for…an Atkins cookbook 😂. This was back in 2020, the same year she launched her Substack designed not only to help home cooks get dinner on their table quickly, but to give them the tools, swaps, and tips to make them more confident cooks, too. Needless to say, it took off: six years later and she’s publishing her second hugely anticipated cookbook (no Atkins logo in sight).
Despite being a recipe developer myself, I am constantly learning new techniques from Caro: everything from how to make the best refried beans (one can undrained pinto beans, one can drained!) to a 3-2-1-1 salad dressing (3 tablespoons EVOO, 2 tablespoons any vinegar, 1 teaspoon Dijon, 1 teaspoon honey). Toss with arugula, Parm, and sliced Honeycrisp apple for the perfect side to any dish.
She’s inspired me to be a better teacher, too. I mean, how simple is it to bold instructions for saving pasta water? And yet, it really does save us all from forgetting!
Today, Caro is generously sharing one of her favorite vegetarian-friendly recipes from her new book with us. I know she didn’t develop it for the Pack, but it kind of feels like she did. (Thanks Caro!). Here’s what she has to say about it:
Whenever I return home from any trip, I have one blanket craving: vegetables. I’ll grab whatever veg is on the brink of expiring in my fridge (it’s almost always a bag of broccoli florets) and roast it to crisp perfection along with a can of chickpeas, which my pantry is never without. Add a nice dressing and an easy grain, and this simple, delicious veggie bowl becomes a full welcome-home feast.
before you start:
one good tip: For milder heat, use a drizzle of sriracha or some smoked paprika in the honey instead of red pepper flakes, or just skip the pepper flakes!
ingredient spotlight: Swap in fine or quick cooking bulgur for the couscous (increase the water to 2 cups and let it stand for 10 to 12 minutes). Use cubed firm or extra-firm tofu or cooked lentils in place of the chickpeas.
tool you’ll need: A baking sheet, a small saucepan, a large bowl, a sharp chef’s knife, and a small bowl or liquid measuring cup.
Ingredients
- 1¼ cups low-sodium vegetable stock
- 1 cup couscous
- Kosher salt
- Extra-virgin olive oil
- 1/4 cup roasted salted peanuts, almonds, or cashews
- 1/4 bunch cilantro or parsley
- 2 pounds broccoli florets
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1/2 teaspoon smoked paprika, optional
- Freshly ground black pepper
- 1 lime, plus more if needed
- 1/4 cup honey, plus more if needed
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Warm the stock in a small saucepan over medium heat for a few minutes or in the microwave for a few seconds
- Combine the couscous and 1/2 teaspoon salt in a large bowl. Pour the warm stock and 1 tablespoon olive oil over the couscous and stir together with the couscous. Cover the bowl with a plate or plastic wrap and let stand for 5 minutes, until the liquid has been completely absorbed. Fluff with a fork.
- Meanwhile, chop the nuts and the cilantro leaves and tender stems.
- Place the broccoli on the prepared baking sheet; use your hands to break any large florets into smaller ones as you do this. Scatter the chickpeas around the broccoli. Add 2 tablespoons olive oil, the paprika (if using), 1 teaspoon salt, and some black pepper. Toss to coat well and spread out the broccoli and chickpeas in an even layer. Roast for 15 to 20 minutes, until the edges are crisp and golden, shaking the pan halfway through.
- Meanwhile, halve the lime and squeeze the juice into a small bowl. Whisk in 1 tablespoon olive oil, the honey, red pepper flakes, 1/4 teaspoon salt, and some black pepper. Taste and adjust the flavor with more lime juice, honey, and/or salt.
- Drizzle the roasted broccoli and chickpeas with half the dressing and toss to coat. Spoon the couscous into shallow bowls and top with the broccoli and chickpeas. Garnish with the chopped nuts and cilantro and pass the remaining dressing at the table.
