Fresh Herbs With Corn, Asparagus, And Chickpeas Recipe Recipe

Name: Fresh Herbs With Corn, Asparagus, And Chickpeas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch fresh parsley, thick stems discarded and roughly chopped; 1 bunch fresh cilantro, thick stems discarded and roughly chopped; 1 1/2 cups fresh dill, thick stems discarded and roughly chopped; 1 1/2 cups fresh mint, thick stems discarded and roughly chopped; 4 tablespoons extra-virgin olive oil, divided; 4 tablespoons fresh lemon juice from 2 lemons, plus more as needed, divided; Kosher salt and freshly ground black pepper; 1 shallot, thinly sliced; 1 tablespoon ground cumin; 1 teaspoon cayenne; 2 ears of corn, kernels sliced off (about 1 1/3 cups); 1 bunch asparagus, woody ends discarded 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

Servings: persons

1 bunch fresh parsley, thick stems discarded and roughly chopped
1 bunch fresh cilantro, thick stems discarded and roughly chopped
1 1/2 cups fresh dill, thick stems discarded and roughly chopped
1 1/2 cups fresh mint, thick stems discarded and roughly chopped
4 tablespoons extra-virgin olive oil, divided
4 tablespoons fresh lemon juice from 2 lemons, plus more as needed, divided
Kosher salt and freshly ground black pepper
1 shallot, thinly sliced
1 tablespoon ground cumin
1 teaspoon cayenne
2 ears of corn, kernels sliced off (about 1 1/3 cups)
1 bunch asparagus, woody ends discarded 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

1
Combine the parsley, cilantro, dill, and mint in a large serving bowl and stir in 2 tablespoons olive oil and 2 tablespoons lemon juice. Season with salt and pepper and set aside.
2
In a 12-inch skillet, heat remaining 2 tablespoons oil over medium-high heat until shimmering. Add shallots and a pinch of salt, cooking until softened, about 2 minutes. Add cumin and cayenne, stirring, until fragrant, about 30 seconds longer. Add corn, asparagus, and chickpeas and season with salt and pepper. Continue to cook, stirring occasionally, until vegetables are tender, about 7 minutes. Remove from heat and allow to cool slightly.
3
Stir together yogurt and sumac in a small bowl. In a serving bowl, combine cooked vegetables and chickpeas with herbs. Season with salt and pepper and add more lemon juice, if necessary. Serve with yogurt alongside.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 bunch fresh parsley, thick stems discarded and roughly chopped, 1 bunch fresh cilantro, thick stems discarded and roughly chopped, 1 1/2 cups fresh dill, thick stems discarded and roughly chopped, 1 1/2 cups fresh mint, thick stems discarded and roughly chopped, and more.

Yes, Fresh Herbs With Corn, Asparagus, And Chickpeas Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Herbs With Corn, Asparagus, And Chickpeas Recipe

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