Wednesday, November 3, 2010

Oh-Yum Asparagus and Rice with Chickpeas

Asparagus is looking lovely these days and I made a huge pot of chickpeas, so this recipe (despite its cheesey name) by Heidi seemed like destiny.


  • 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


    1. Cook rice.
    2. 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.
    3. 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.

Serves 6.

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.

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