Rice with Chickpeas, Vegetables, and Tahini-Dill Sauce

Ingredients:

1 tablespoon olive oil

1 shallot, chopped

1 ½ cups chopped carrots

2 cups chopped cauliflower

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground paprika

1 teaspoon dried thyme

½ teaspoon ground turmeric

2 cloves garlic, minced

sea salt and ground black pepper (to taste)

2 teaspoons French mustard DIJON

1 cup JASMINE or long-grain white rice

1 can (400 g) chickpeas, drained and rinsed under running water

2 ½ cups vegetable stock (plus more)

½ cup frozen peas

For the dill and tahini sauce:

¼ cup tahini (sesame paste)

¼ cup water

1 clove garlic, peeled

1 ½ tablespoons lemon juice

½ teaspoon TAMARI sauce

½ teaspoon maple syrup

2 tablespoons dill

Scallions, chopped

Sea salt and ground black pepper (to taste)

Instructions:

1. Heat a large, deep skillet or sauté pan over medium heat. Once hot, add the olive oil. Add the shallots and cook until softened (about 5 minutes).

2. Add the carrots and cauliflower. Cook for 2 minutes to lightly brown. Stir and cook for another 2 minutes. When the vegetables start to brown and caramelize, add the onion and garlic powder, ground paprika, thyme, turmeric, minced garlic, salt and pepper. Stir until fragrant (about 1 minute).

3. Stir in the DIJON mustard, rice and chickpeas. Stir to coat the rice well. Pour in the vegetable stock. Scrape up any browned bits from the bottom of the pan with a spoon. Bring to a boil. Then reduce the heat and cover. Simmer for about 20 minutes, until the rice is cooked and the vegetables are tender.

4. While the rice and vegetables are simmering, make the dill and tahini sauce. In a blender, blend the following ingredients until smooth and creamy: tahini (sesame paste), water, garlic, lemon juice, TAMARI, maple syrup, dill, scallions, salt, and pepper. Set aside.

5. When the rice and vegetables are cooked, add the peas and stir until heated through. Add more vegetable stock if needed.

6. Serve the vegetables and rice with the tahini sauce and additional chopped dill. You can also sprinkle with hot sauce and sesame seeds.

Yield: 4-6 servings

Recipe: thefirstmess.com