Harissa Stewed Chickpeas Over Rice

Harissa Stewed Chickpeas Over Rice

Servings:
Makes just under a quart of stew. If this is your entire meal, this serves approx. 2-3 depending on your hunger level. Serves 3-4 if this is a side dish.

 

Stew:

1 x 16 oz. jar Saturday Sauce

1 x 15 oz. can chickpeas (I use Heyday Canning Co.
Harissa Lemon Chickpeas)

 

Rice:

1 x cup white Basmati rice

1.5 cups water

1 tsp. EVOO

 

  • Rinse your basmati rice under cold water in a fine
    mesh strainer until the water runs clear. Heat EVOO
    in a pot and toast your washed rice. Once toasted,
    add water and cover with aluminium foil and a lid.
    Turn heat to medium/low for about 25 mins until all
    water has been absorbed. Uncover and fluff with a
    fork once soft.
  • In another saucepan, combine chickpeas and
    Saturday Sauce and heat to a simmer. Add spinach
    (optional).
  • In a bowl, assemble your rice and top with your
    stewed mixture. Add fresh cilantro on top (optional)
    and/or a dollop of labneh.

 

Optional:

  • Chopped Fresh Cilantro
  • Fresh Spinach
  • Labneh
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