posted by PHILEOS EVOO on D=February 12, 2024
This hearty red lentil soup uses spices such as: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.
This one-pot traditional Greek chickpeas and rice is a delicious comforting meal and the lemon-tahini takes it to another level.
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2 people
Ingredients:
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1 1/2 cup canned or 3/4 dry chickpeas
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1 tbsp tahini
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Juice from 1 1/2 lemons
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2 tbsp Phileos Extra Virgin Olive Oil
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1 medium chopped onion
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1 garlic clove minced
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3/4 cup uncooked medium grain rice
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1/2 tspn sea salt
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Pepper
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1 bay leaf
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Parsley
Directions:
Step 1: If using dry chickpeas: soak overnight, next day simmer for 20-40 minutes until cooked but not mushy, drain set aside and save 2 cups of the cooking water.
Step 2: In a medium pot heat 2 tablespoons of Phileos olive oil and sauté onion until soft. Meanwhile in small bowl mix the tahini with the lemon juice and 3-4 tablespoons of water.
Step 3: Once onion is soft, add garlic and sauté for a minute, then add rice and beans and stir until they are coated in Phileos oil.
Step 4: Add the tahini-lemon mixture, salt, pepper, bay leaf and about 1 1/2 cup of the water leftover from the chickpeas (if cooked from dry, otherwise just regular water) and simmer for about 15-20 minutes, until rice is done, and water has been absorbed. You may add more hot water if needed.
Step 5: Serve with extra lemon and chopped parsley.
Enjoy!