Middle Eastern Tahini Chickpea Bowl
Tender spiced chickpeas over fluffy white basmati rice, topped with fresh microgreens and drizzled with a creamy garlic tahini sauce.
These vibrant bowls bring satisfying Middle Eastern flavors straight to your table in under thirty minutes. Warm chickpeas seasoned with toasted cumin sit atop a bed of fragrant basmati rice, cut by a punchy lemon-tahini dressing. Tender microgreens finish each bowl with a crisp, peppery bite.
Ingredients
Every ingredient is a real Clearshelf product, scored- 881 1/2 cups white basmati rice, rinsed until clear
- 3 cups water
- 1 tsp fine sea salt, divided
- 952 tbsp extra virgin olive oil
- 901 tbsp minced garlic, divided
- 901 1/2 tsp ground cumin
- 833 cups chickpeas, rinsed and drained
- 1/4 tsp freshly ground black pepper
- 901/3 cup tahini, well stirred
- 811 1/2 oz microgreens
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Combine the rinsed white basmati rice, 2.5 cups of the water, and 0.5 teaspoon of the salt in a medium saucepan. Bring to a boil over medium-high heat, then cover with a tight-fitting lid, lower the heat to gentle low, and simmer for 12 minutes until all liquid is absorbed.
- 2
Remove the rice pan from the heat and allow it to rest covered for 5 minutes, then fluff the grains gently with a fork.
- 3
While the rice cooks, prepare the dressing: in a small bowl, whisk the tahini, 1 teaspoon of the minced garlic, 0.25 teaspoon of the salt, and the remaining 0.5 cup of warm water until smooth, pale, and easily pourable.
- 4
Heat the extra virgin olive oil in a wide skillet over medium heat. Add the remaining 2 teaspoons of minced garlic along with the ground cumin and cook for about 1 minute until fragrant and lightly sizzling.
- 5
Add the drained chickpeas, black pepper, and the remaining 0.25 teaspoon of salt to the skillet. Cook, stirring occasionally, for 5 to 6 minutes until the chickpeas are heated through and coated in the warm spiced oil.
- 6
Divide the warm, fluffy basmati rice evenly among four shallow serving bowls.
- 7
Spoon the spiced chickpeas over the rice, scatter the fresh microgreens across the top, and generously drizzle each bowl with the garlic tahini dressing before serving.
Store any leftover components separately in airtight containers in the refrigerator for up to 4 days. If the tahini dressing thickens when chilled, whisk in a tablespoon of warm water before using.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.