One-Pot Rice and Veggies with Chickpeas & Dilly Tahini
Ingredients
Rice and Veggies with Chickpeas
-
1
tablespoon
olive oil
-
1
medium
shallot, chopped
-
1 ½
cups
chopped carrots
-
2
cups
chopped cauliflower
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
1
teaspoon
paprika
-
1
teaspoon
dried thyme
-
½
teaspoon
ground turmeric
-
2
cloves
garlic, minced
-
to taste
sea salt and ground black pepper
-
2
teaspoons
Dijon mustard
-
1
cup
jasmine or long grain white rice
-
1
15-oz can
chickpeas, drained and rinsed
-
2 ½
cups
vegetable stock, plus extra
-
½
cup
frozen peas
Dilly Tahini
-
¼
cup
tahini
-
¼
cup
water
-
1
clove
garlic, peeled
-
1 ½
tablespoons
lemon juice
-
½
teaspoon
Tamari
-
½
teaspoon
maple syrup
-
2
tablespoons
dill leaves
-
1
green onion, rough chop
-
to taste
sea salt and ground black pepper
Instructions
- Heat olive oil in a large skillet over medium heat and sauté shallots until soft.
- Add carrots and cauliflower, allowing them to brown for a few minutes before stirring.
- Mix in onion powder, garlic powder, paprika, thyme, turmeric, minced garlic, salt, and pepper, and stir until fragrant.
- Add Dijon mustard, rice, and chickpeas, stirring to coat the rice with the seasoning.
- Pour in vegetable stock, scraping any brown bits from the bottom, and bring to a boil.
- Reduce heat to a simmer, cover, and cook until rice is done and veggies are tender, about 20 minutes.
- While the rice cooks, prepare the dilly tahini by blending tahini, water, garlic, lemon juice, Tamari, maple syrup, dill, green onion, salt, and pepper until smooth.
- Once the rice is cooked, stir in frozen peas and warm through, adding more stock if needed.
- Serve the rice and veggies with the dilly tahini drizzled on top.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
14g
Total carbohydrates
50g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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