Crispy Spiced Chickpeas & Pistachio Rice
with Apricots, Cucumber Salad & Spicy Harissa Aioli
Looking for plant-based perfection? You've found it! You'll sauté smoky Tunisian-spiced chickpeas until crisp, then serve over a bed of jasmine rice studded with crunchy pistachios and chewy apricots. Top with tangy cucumber pickles for brightness, and finish with a creamy dollop of earthy, spicy harissa aioli to tie it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
5 teaspoon
Red Wine Vinegar
2 unit
Veggie Stock Concentrate
1 tablespoon
Tunisian Spice Blend
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Chickpeas
1 unit
Cucumber
1 unit
Harissa Aioli
(Contains: Eggs)
1 ounce
Dried Apricots
¼ ounce
Parsley
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Sugar
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, half the stock concentrates, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Trim, peel, and halve cucumber lengthwise; thinly slice crosswise into half-moons. Drain and rinse chickpeas. Roughly chop pistachios. Roughly chop parsley.
• In a small bowl, combine cucumber, vinegar, ½ tsp sugar, ½ tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Refrigerate, stirring occasionally, until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chickpeas, half the Tunisian Spice Blend (all for 4 servings), remaining stock concentrate, a pinch of salt, and pepper. Cook, covered, shaking the pan occasionally, until chickpeas are slightly crispy, 2-3 minutes. TIP: Chickpeas will pop. Be careful! • Taste and season with salt and pepper if desired.
• Fluff rice with a fork. Stir in apricots, pistachios, and 1 TBSP butter (2 TBSP for 4 servings).
• Divide rice between bowls. Top with crispy chickpeas and pickles (draining first) in separate sections. Garnish with parsley. Dollop as much harissa aioli on the side as you like and serve.
