Spring Feasts

Oatmeal Grain Bowl with Roasted Chickpeas

This bowl is the perfect combination of flavors and textures! Everything cooks at the same time, making it easy to create the perfect cozy meal in less than 30 minutes.

INGREDIENTS 15 oz can Chickpeas, drained and rinsed 8 oz Cherry Tomatoes 14 oz can Artichoke Hearts, cut in half 2 Tbsp Olive Oil, divided Kosher Salt, to taste

Freshly ground Black Pepper, to taste 3 cups Water 1 ½ cups Bob’s Red Mill ® Organic Extra Thick Rolled Oats Pinch of Salt Herbs for garnish (we used Oregano)

INSTRUCTIONS • Preheat the oven to 400°F and line a large baking sheet with parchment paper. • Dry chickpeas well with a kitchen towel or paper towels. Remove any skins that come loose. Place on prepared baking sheet. Drizzle with 1 tablespoon olive oil and add salt and pepper to taste, tossing well. Roast for 20–30 minutes, until golden brown and crispy. Next, place tomatoes and artichoke hearts in a large casserole dish. Drizzle with 1 tablespoon olive oil and add salt and pepper to taste. Bake for 20–30 minutes, until tomatoes start to burst and the mixture starts to form a sauce in the bottom of the pan. • Bring water to a boil in a medium pot. Add oatmeal and a pinch of salt, then stir, cover and reduce heat to low. Cook 10–20 minutes (depending on the consistency you desire), stirring occasionally. Remove from heat and let stand a few minutes. • Divide oatmeal between three bowls, add a scoop of the tomato and artichoke mixture, then top with roasted chickpeas and garnish with fresh herbs if desired.

Makes 3 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS