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chickpeas with turmeric rice, tahini yogurt sauce, and harissa oil


Although this recipe may seem like a little compex at first glance, you can make your life easier by setting up all the spices etc. up in little glass bowls in advance. I also cook my basmati rice on the weekend when I have more time and then make this dish on the Monday. This leaves only the potatoes and chick peas to cook on the day you're making it. 

I also cut the portion in half as I am cooking for 2 and I used white potatoes instead of sweet potatoes and it turned out wonderful just the same.

This a very fragrant meal which I love.  This recipe is from Eats Well With Others. Click on picture to be brought to original recipe.

Halal Street Cart Chickpeas with Turmeric Rice, Tahini Yogurt Sauce, and Harissa Oil

If you've ever had food from a halal street cart before, then you know how addictively delicious it can be. These halal street cart chickpeas are a vegetarian take on those flavors, served with turmeric rice, tahini yogurt "white" sauce and a harissa oil drizzle.
Yield: 6 servings


For the chickpeas
1 tbsp Pompeian Robust Extra Virgin Olive Oil
2 14-oz cans chickpeas, drained and rinsed
2 shallots, minced
2 garlic cloves, minced
2 tsp grated fresh ginger
salt, to taste
1¼ tsp cumin
1 tsp coriander
¾ tsp curry powder
½ tsp cinnamon
½ tsp paprika
¼ tsp black pepper

For the turmeric rice
1 tbsp Pompeian Robust Extra Virgin Olive Oil
3 cups basmati rice
1 small onion, minced
2 slices fresh ginger
½ tsp salt
½ tsp turmeric
¼ tsp ground cardamom
3⅔ cup water

For the tahini yogurt sauce
1½ cups plain yogurt
2 tbsp tahini
1 garlic clove, grated
salt and black pepper, to taste
For the harissa oil
2 tbsp harissa
¼ cup Pompeian Robust Extra Virgin Olive Oil

For the bowls
1 tbs Pompeian Robust Extra Virgin Olive Oil
1½ lb sweet potatoes, peeled and cut into ½-inch thick fries
salt and black pepper, to taste

Heat oven to 400F.

Toss the olive oil and sweet potato sticks together in a medium bowl. Spread on a parchment-lined baking sheet in a single layer and season with salt and black pepper. Roast for 25-30 minutes, or until tender

Meanwhile, prepare the rice. You can do this using an Instant Pot (what I used), a rice cooker, or a pot on the stove. If using an Instant Pot, turn to saute mode. Add the olive oil to the pot. Once shimmering, add the onions, ginger, salt, and black pepper. Cook until the onions have softened, about 3-4 minutes. Add in the turmeric, cardamom, and rice. Cook until fragrant. Stir in the water and switch the Instant Pot to "rice" mode. Cover and make sure the pressure seal is engaged. Allow to pressure cook. Once done, turn off the Instant Pot and allow it to depressurize on its own for 10 minutes, then release the pressure manually. Uncover and fluff rice with a fork. If using a rice cooker, saute the onion mixture on the stove, then transfer everything to the rice cooker and proceed as you normally would. If cooking everything on the stovetop, then saute as instructed and steam the rice in water for 15-20 minutes or until the rice is tender.

While the rice is cooking, prepare the chickpeas. In a large nonstick skillet, heat the oil over medium-high heat. Once hot, add the shallots, garlic, and ginger. Saute until tender, about 2-3 minutes. Stir in the chickpeas, cumin, coriander, curry powder, cinnamon, paprika, black pepper, and salt. Cook until spices are fragrant and chickpeas are fully coated in them, about 5 minutes.

For the tahini yogurt sauce, whisk together the yogurt, tahini, and garlic in a bowl. Season to taste with salt and black pepper.

For the harissa oil, combine the harissa and olive oil in a small heavy-bottomed saucepan. Cook over medium-high heat for 3-4 minutes, or until harissa is sizzling and the oil starts to turn a deep red. Remove from the heat and allow to cool.

Divide the rice among 4-6 serving bowls. Top with the sweet potatoes and chickpeas. Drizzle with the tahini yogurt sauce and harissa oil, serving more at the table to garnish.

An Eats Well With Others Original

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