Wednesday, January 30, 2013
Middle Eastern Spiced Chickpeas and Vegetables With Tahini Sauce
I love this combination of flavours, although if I'm honest, I would eat just about anything in a tahini sauce. This meal went perfectly with Freekeh, but it is also perfect with brown rice, bulgur, or any other grain really.
Moroccan Spiced Chickpeas and Veggies
1 can chickpeas, drained and rinsed (or 1.5 cans cooked chickpeas)
2 red onions, thinly sliced
4-6 small zucchini, cut into 3 pieces, and then quartered
1-28oz can diced tomatoes
3-4 cloves garlic
1/4 cup red wine or pomegranate vinegar
1 tsp harissa Morroccan spice blend (optional)
1/2 tsp cumin seeds
1/2 tsp salt, or to taste
Place everything in a large, skillet set over medium heat and simmer until onions and zucchini are tender (30-40 minutes). Turn heat down to low if liquid is absorbed before veggies are done.
1/2 cup tahini
Juice of 2 lemons
1/2 cup white wine vinegar
1-2 cloves garlic, minced
1/2 tsp ground cumin
Cooked grain of choice
1 bunch green onions, sliced
Take some cooked grains and place it on each plate. Drizzle with tahini sauce and sprinkle with green onions. Place some of the chickpeas and veggies on top and then drizzle more tahini sauce over top. Serves 4-6 people.