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
1 unit
Harissa Aioli
(Contains: Eggs)
2 unit
Veggie Stock Concentrate
1 unit
Chickpeas
¾ cup
Jasmine Rice
½ ounce
Pistachios
(Contains: Tree Nuts)
5 teaspoon
Red Wine Vinegar
1 ounce
Dried Apricots
¼ ounce
Parsley
1 unit
Cucumber
½ tablespoon
Tunisian Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, half the stock concentrates, 1¼ cups water (2¼ 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, 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. 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the diverse flavors, with apricots adding sweetness to balance the spice. Some found the Tunisian spice blend divisive.
- Ease of prep: Quick and simple to prepare, though achieving crispy chickpeas was challenging for some. Consider cooking chickpeas longer.
- Suggestions: Try doubling pistachios and apricots for more texture. Roasting chickpeas might improve crispiness compared to stovetop cooking.
- Portions: Several found it surprisingly filling for a vegetarian dish, while others felt it needed an additional vegetable or protein.
- Leftovers: Some noted the dish tasted even better the next day, with flavors melding nicely 🍲.
