Warm Chickpea Bowls with Lemony Yogurt

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Here’s a low-effort dinner bowl that comes together in less than 30 minutes. Feel free to swap out the cauliflower for broccoli, brussels sprouts, or your favorite root vegetable.

1 garlic clove, finely grated

1½ tsp. ground coriander

1½ tsp. ground cumin

3 Tbsp. extra-virgin olive oil, plus more for drizzling

½ medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼" thick

1 15-oz. can chickpeas, rinsed

Kosher salt, freshly ground pepper

¾ cup whole-milk Greek yogurt

4 Tbsp. fresh lemon juice, divided

1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise

1 small chile (such as serrano, Fresno, or jalapeño; optional), thinly sliced

1 cup very coarsely chopped parsley

1 Tbsp. toasted sesame seeds

Directions at bonappetit.com

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