Roasted Broccoli, Fennel, and Chickpeas

Ingredients

• 1 cup nonfat plain Greek yogurt
• ½ cup chopped fresh parsley
• ½ jalapeno, membranes and seeds removed, minced
• 2 tbsp lemon juice (about ½ lemon)
• Pinch ground black pepper
• 3 tbsp olive oil
• 1 garlic clove, minced (about ½ teaspoon)
• 1½ tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• ¼ tsp salt
• 1 medium head broccoli, cut into florets (about 3 cups)
• 1 medium fennel bulb, cored and sliced about ½-inch-thick
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed

Method

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. In a medium mixing bowl, stir together the yogurt, parsley, jalapeño, lemon juice, and black pepper. Set aside.
3. In a separate large mixing bowl, stir together the oil, garlic, coriander, cumin, paprika, and salt.
4. Add the broccoli, fennel, and chickpeas. Toss to combine and coat with the oil-seasoning mixture
5. Transfer the mixture to the prepared baking sheet, spreading it into a single layer.
6. Roast for 12 minutes, then remove from the oven and stir the mixture on the baking sheet.
7. Spread the mixture back out into a single layer, then place back in the oven.
8. Continue cooking until browned and the vegetables are fork-tender, about 10-12 minutes.
9. Transfer the roasted vegetable-chickpea mixture to the bowl with the yogurt mixture. Toss to combine.
10. Serve warm.