Ingredients
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3 cups brown rice, cooked
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4 garlic cloves, smashed and chopped, divided
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1/3 cup tahini
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1 teaspoon lemon zest
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2 tablespoons lemon juice, freshly squeezed
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6 tablespoons extra virgin olive oil, divided
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2 tablespoons hot water
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3 teaspoons kosher salt, divided
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14 ounces chickpeas, drained and dried
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1 medium yellow onion, chopped
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1 bunch asparagus, cut into 1-inch segments
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1 cup slivered almonds, toasted
Instructions
- Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
- 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.
- Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
- Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
- Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
- 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.
- Add remaining garlic and onions. Stir for a minute.
- 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.
- Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
- Adjust seasonings, adding more salt if needed.
- 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.
- Watch as this magical concoction disappears before your eyes!