- 1 cup brown rice
- 3 tablespoons extra-virgin olive oil
- 3-4 cups cooked chickpeas
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 bunch asparagus, cut into 1-inch segments
- 2 cups additional vegetable (broccoli recommended), optional
- 1 cup almond slivers, toasted
- fine grain sea salt
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini/peanut butter
- zest of one lemon
- scant 1/4 cup freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
- Cook rice.
- Make the dressing by whisking together the garlic, tahini/PB, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
- Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans sauté there for a couple minutes 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 a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the dressing, let each person add more dressing to their tastes.
Comments: Yes! This was delicious, and fairly addictive. It made quite a bit though, next time I think I’ll shoot for 3/4 the recipe, so I can finish the leftovers before they go bad.