A filling rice bowl with crispy spiced chickpeas, lemon tahini, cucumber, and herbs.
1 cupChickpeas
80 gCucumber
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10 gParsley
2 clovesGarlic
0.5 cupRice
1.25 cupsWater
35 gTahini
1.5 tbspLemon Juice
3 gCumin
3 gCoriander Seeds
3 gPaprika
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with 260 ml water and salt for 15 minutes.
Toss chickpeas with cumin, crushed coriander seeds, paprika, salt, and black pepper.
Crisp the chickpeas in cooking oil for 8 minutes.
Whisk tahini with lemon juice, garlic, and 30 ml water.
Serve rice with crispy chickpeas, cucumber, parsley, and tahini sauce.