Crispy Spiced Chickpeas & Lamb Chops
with Pistachio Rice, Apricots, Cucumber Salad & Harissa Aioli
- Eggs
- Tree Nuts
- Milk
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.
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
15 ounce
Lamb Chops
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
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.
