Harissa Stewed Chickpeas Over Rice

Harissa Stewed Chickpeas Over Rice

Using Saturday Sauce, make a grounding, warm bowl of spicy and smokey goodness. Add a dollop of labneh for a perfectly balanced dish.

Serves 2-4

INGREDIENTS 

Stew

  • 16 oz. Saturday Sauce
  • 15 oz. canned chickpeas (I like HeyDay Canning Co. Harissa Lemon Chickpeas)

Rice

  • 1 cup white basmati rice
  • 1.5 cups water
  • 1 tsp. extra virgin olive oil

DIRECTIONS

  1. Rinse your basmati rice under cold water in a fine-mesh strainer until the water runs clear. Heat the olive oil in a pot and toast the washed rice for a few minutes. Once toasted, add the water, cover with aluminum foil and a lid, and reduce the heat to medium-low. Cook for about 25 minutes, until all the water has been absorbed. Uncover and fluff with a fork once the rice is soft.
  2. In another saucepan, combine the chickpeas and Saturday Sauce, and heat to a simmer. Add spinach, if using.
  3. To serve, spoon the rice into a bowl and top with the stewed mixture.
  4. We recommend finishing with fresh chopped cilantro (optional) and/or a dollop of labneh.

 

TIPS & TRICKS

Welcome additions to your dish include (but are not limited to) chopped fresh cilantro,  labneh, fresh spinach— the dish is completely customizable to your liking!

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