Crispy Spiced Chickpeas & Pistachio Rice

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• chickpeas
  2 unit
• cucumber
  2 unit
• dried apricots
  2 oz
• harissa aioli
  2 unit
• jasmine rice
  1.5 c
• oil
• parsley
  ½ oz
• pistachios
  1 oz
• red wine vinegar
  3.333 tbsp
• salt
• sugar
  ½ tsp
• tunisian spice blend
  1 tbsp
• veggie stock concentrate
  4 unit
• water
  1¼ cup

🍳 Cookware

• small pot
• small bowl
• large pan
• rice

1. 

   1

   In a small pot , combine jasmine rice , half the veggie stock concentrate , water , 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.

   jasmine rice: 1.5 c, veggie stock concentrate: 4 unit, water: 1¼ cup, salt
2. 

   2

   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 and parsley .

   cucumber: 2 unit, chickpeas: 2 unit, pistachios: 1 oz, parsley: ½ oz
3. 

   3

   In a small bowl , combine cucumber, red wine vinegar , sugar , and black pepper . (1 tsp sugar and 1 tsp salt for 4 servings.) Refrigerate, stirring occasionally, until ready to serve.

   red wine vinegar: 3.333 tbsp, sugar: ½ tsp, black pepper
4. 

   4

   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 minutes to ⏱️ 3 minutes . Tip: Chickpeas will pop! Be careful. Taste and season with salt and pepper if desired.

   oil, tunisian spice blend: 1 tbsp
5. 

   5

   Fluff jasmine rice with a fork. Stir in dried apricots , pistachios, and butter . (2 tbsp for 4 servings.)

   dried apricots: 2 oz, butter: 1 tbsp
6. 

   6

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

   harissa aioli: 2 unit