---
title: Crispy Spiced Chickpeas & Pistachio Rice
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-spiced-chickpeas-and-pistachio-rice-67bc416efb63c027ee472630
"prep time": 10 minutes
"cook time": 10 minutes
"time required": 20 minutes
difficulty: medium
allergens:
  - Eggs
  - Tree Nuts
tags:
  - Veggie
  - Quick
  - Easy Prep
rating: 4.5
rating_count: 313
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the unique blend of sweet, tangy, and spicy flavors. Some found it bland; consider doubling spices for more punch."
  - theme: Ease of prep
    text: "Quick and simple to prepare, though some struggled to achieve crispy chickpeas. Try roasting in the oven for better results."
nutrition:
  calories: 820
  protein: 19
  fat: 25
  "saturated fat": 5
  carbohydrates: 121
  sugar: 22
  fiber: 10
  cholesterol: 25
  sodium: 1510
  potassium: 780
  calcium: 110
  iron: 3.7
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/crispy-spiced-chickpeas-pistachio-rice.avif"
---

In a #small pot{}, combine @jasmine rice{1.5%cup}, half the @veggie stock concentrate{4%unit}, @water{1¼%cup}, and a pinch of @salt{}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes} to ~{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{2%unit} lengthwise; thinly slice crosswise into half-moons. Drain and rinse @chickpeas{2%unit}. Roughly chop @pistachios{1%oz} and @parsley{½%oz}.

In a #small bowl{}, combine cucumber, @red wine vinegar{10%tsp}, @sugar{½%tsp}, and @black 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{1%tbsp} (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%minutes} to ~{3%minutes}. Tip: Chickpeas will pop! Be careful. Taste and season with salt and pepper if desired.

Fluff jasmine #rice{} with a fork. Stir in @dried apricots{2%oz}, pistachios, and @butter{1%tbsp}. (2 tbsp for 4 servings.)

Divide rice between bowls. Top with crispy chickpeas and pickles (draining first) in separate sections. Garnish with parsley and dollop with @harissa aioli{2%unit} over chickpeas as desired. Serve.