dinner · middle_eastern
Mediterranean Spiced Chickpeas with Quinoa & Lemon Tahini
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Instructions
1
Combine rinsed dry quinoa, water, and salt in a small pot, cover with lid, and bring to a boil over high heat.
2
Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 12 minutes until water is completely absorbed.
3
Set a 10-inch skillet over medium-high heat on the front burner for 2 minutes to get thoroughly hot.
4
While skillet warms, toss dried chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper.
5
Add seasoned chickpeas to hot skillet and sear undisturbed for 4 minutes until bottoms turn crisp and deeply golden.
6
While chickpeas sear, dice English cucumber, halve cherry tomatoes, and finely chop fresh parsley on a clean cutting board.
7
Shake skillet and sauté chickpeas for 4 minutes more until skins are blistered, fragrant, and crunchy throughout.
8
Whisk tahini, fresh lemon juice, and warm water together in a small bowl until smooth, pale, and easily pourable.
9
Remove quinoa pot from heat, let steam covered for 2 minutes, then fluff grains gently with a dinner fork.
10
Divide fluffy warm quinoa between two bowls, then arrange seasoned crispy chickpeas and diced cucumber-tomato salad side by side.
11
Drizzle creamy lemon tahini sauce generously over each bowl and scatter freshly chopped flat-leaf parsley over the top.
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