Super-Quick Brown Rice With Asparagus, Chickpeas, and Almonds

Discovered on Heidi Swanson's "101 Cookbooks" website, I adapted to add a little more flavor punch. This has been a crowd-pleaser many times over, even with people who "don't like asparagus!" It's tasty served at any temperature, making it a great addition to a potluck meal.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 3  cups brown rice, cooked
• 4  garlic cloves, smashed and chopped, divided
• 1⁄3 cup tahini
• 1  teaspoon lemon zest
• 2  tablespoons lemon juice, freshly squeezed
• 6  tablespoons extra virgin olive oil, divided
• 2  tablespoons hot water
• 3  teaspoons kosher salt, divided
• 14  ounces chickpeas, drained and dried
• 1  medium yellow onion, chopped
• 1  bunch asparagus, cut into 1-inch segments
• 1  cup  slivered almonds, toasted

Directions

1. Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
2. While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
3. Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
4. Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
5. Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
6. Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
7. Add remaining garlic and onions. Stir for a minute.
8. Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
9. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
10. Adjust seasonings, adding more salt if needed.
11. Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
12. Watch as this magical concoction disappears before your eyes!