One-Pot Rice and Veggies with Chickpeas & Dilly Tahini

thefirstmess.com

Joyce Byrne

subheading: 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

sea salt and ground black pepper, to taste

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

subheading: 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

sea salt and ground black pepper, to taste

subheading: Equipment:

Blender

subheading: Notes:

You can change up the vegetables based on whatever you have as long as you keep the overall volume (3 to 4 cups) the same. This is a flexible recipe that is perfect for cleaning out the fridge.

I prefer jasmine or long grain white brown rice for this dish! Jasmine is my absolute favourite.

I had a hard time getting this to work with brown rice. It takes too long to cook and the veggies just turn to mush with the amount of time needed.

Dilly tahini can be made up to a week in advance and kept in the fridge. Just whisk in a splash of water to make it pourable again.

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