Crispy Spiced Chickpeas & Pistachio Rice

Name: Crispy Spiced Chickpeas & Pistachio Rice with Apricots, Cucumber Salad & Spicy Harissa Aioli
Total time: 20 min
Yield: 2
Cuisine: North Africa
Ingredients: ¾ cup Jasmine Rice; 5 teaspoon Red Wine Vinegar; 2 unit Veggie Stock Concentrate; 1 tablespoon Tunisian Spice Blend; ½ ounce Pistachios; 1 unit Chickpeas; 1 unit Cucumber; 1 unit Harissa Aioli; 1 ounce Dried Apricots; ¼ ounce Parsley; Salt; Pepper; Cooking Oil; Butter; Sugar

with Apricots, Cucumber Salad & Spicy Harissa Aioli

Recipe Development TeamPublished on February 24, 2025

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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.

Tags:

Veggie

•Quick

•Easy Prep

•New

Allergens:

Tree Nuts

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories820 kcal

Fat25 g

Saturated Fat5 g

Carbohydrate120 g

Sugar22 g

Dietary Fiber9 g

Protein18 g

Cholesterol25 mg

Sodium1510 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Peeler

•Strainer

•Small Bowl

•Large Pan

Instructions

• In a small pot, combine rice, half the stock concentrates, 1 1⁄4 cups water (2 1⁄4 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 use in Step 5.

• While rice cooks, wash and dry produce. • 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, 1⁄2 tsp sugar, 1⁄2 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. Cover and cook, 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 over chickpeas as you like. Serve.