Crispy Spiced Chickpeas & Pistachio Rice

🥘 Ingredients

• black pepper
  ¼ tsp
• chickpeas
  1 unit
• cucumber (sliced)
  1 unit
• dried apricots
  ¼ cup
• harissa aioli
  2 tbsp
• jasmine rice
  1 c
• olive oil
  1 tbsp
• parsley
  ¼ cup
• pistachios
  ¼ cup
• red wine vinegar
  2 tbsp
• salt
  ½ tsp
• sugar
  ½ tsp
• tunisian spice blend
  1 unit
• veggie stock concentrate
  4 unit
• water
  1¼ cup

🍳 Cookware

• small pot
• small bowl
• large pan

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 .

   jasmine rice: 1 c, veggie stock concentrate: 2 unit, water: 1¼ cup, salt: ½ tsp
2. 

   2

   While rice cooks, wash and dry all produce.
3. 

   3

   In a small bowl , combine cucumber , red wine vinegar , sugar , salt, and black pepper . Refrigerate, stirring occasionally, until ready to serve.

   cucumber: 1 unit (sliced), red wine vinegar: 2 tbsp, sugar: ½ tsp, black pepper: ¼ tsp
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add chickpeas , half the tunisian spice blend , remaining veggie stock concentrate , a pinch of salt, and black pepper. Cover and cook, shaking the pan occasionally, until chickpeas are slightly crispy ⏱️ 2 minutes . TIP: Chickpeas will pop. Be careful!

   olive oil: 1 tbsp, chickpeas: 1 unit, tunisian spice blend: 1 unit, veggie stock concentrate: 2 unit
5. 

   5

   Fluff rice with a fork.
6. 

   6

   Divide rice between bowls. Top with crispy chickpeas, pistachios , dried apricots , and pickled cucumber (draining first) in separate sections. Garnish with parsley . Dollop as much harissa aioli over chickpeas as you like. Serve.

   pistachios: ¼ cup, dried apricots: ¼ cup, parsley: ¼ cup, harissa aioli: 2 tbsp