Prep 10 mins
Cook 10 mins
Heidi Swanson, Super Natural Cooking (Amazing book)
- 3 tablespoons extra virgin olive oil
- 1 (14 ounce) can chickpeas, drained
- 2 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 bunch asparagus, cut into 1-inch segments
- 3 cups pre- cooked brown rice
- 1 cup slivered almonds, toasted
- fine grain sea salt
- 1 garlic clove, smashed and chopped
- 1⁄4 cup tahini
- 1 lemon, zest of
- 1⁄4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons hot water
- 1⁄2 teaspoon fine grain sea salt
- Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
- Add 3 tablespoons of olive oil to a skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for about 5 minutes. They will hiss and pop over high heat so be careful.
- Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for 1 - 2 minutes to steam, do not overcook.
- Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
- Taste and add more salt if needed. Serve with a few tablespoons of the tahini dressing.
I found this on the internet site 101cookbooks.com. I really enjoy this recipe. It makes a good meatless entree or side dish. I have made this many times now. I often eat it for lunch. It is good with and without the tahini dressing. I make instant brown rice while I am making the rest of the dish. It comes together very quickly. I have yet to toast the almond slivers. It is good regardless.
I really enjoyed this. It tasted healthy, and I mean that in the nicest possible way. I used a brown onion, flaked almonds, hulled tahini, 2 min basmati rice, and everything else as listed. It took around twenty five minutes from start to finish. My SO liked the flavour but thought the texture was too dry, so found it a litle little hard to swallow. (He gives it a 3) I could see what he meant, but it didn't really bother me. Next time I'll add a couple of vine-ripened tomatoes to make more of a sauce. Kelly in TO is right: the chickpeas really do pop and splatter, so add them carefully then stand back. After the splattering settles down make sure to stir often as they tend to stick to the bottom of the pan.