If you live near NYC, you know about this…and if you don’t ….you have to try it! Buut..what do you do if you don’t eat meat?? You know I have your back! These tender, perfectly spiced chickpeas have the exact same flavor as the chicken version. Serve them over yellow seasoned rice, topped with the best creamy white sauce! Add some greens and tomatoes and it’s a perfect meal for everyone.If you aren't vegetarian and want to try my recipe for Halal Cart Chicken, click here. It is by far, one of my favorite recipes!
Ingredients
For the Chickpeas:
- 3 tbsp fresh lemon juice
- 1 ½ tsp oregano
- ¾ tsp coriander
- ¾ tsp cumin
- 5 garlic cloves, minced on microplane
- ¼ tsp crushed red pepper
- 1/3 cup olive oil
- 1 ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 cans chickpeas, drained
For the Rice:
- 2 tbsp butter
- ½ tsp turmeric
- ¼ tsp ground cumin
- 2 cups jasmine rice
- 3 cups water
- 1 tsp salt
For the Sauce (Optional):
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tsp honey
- 2 tbsp white vinegar
- 1 tbsp lemon juice
- 1 small clove garlic, minced on microplane
- 3 tbsp chopped fresh parsley
- Pinch salt
- Pinch freshly ground black pepper
- To Serve:
- Baby arugula or chopped romaine lettuce
- Cherry tomatoes, sliced lengthwise
- Hot sauce of your choice (I like Harissa for this)
Instructions
For the Rice:
- Melt the butter over medium heat in a medium sized pot. Add the turmeric and cumin and cook, stirring, until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Add the water or chicken broth and salt. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Turn off the flame and let the rice sit, covered until you are ready to serve.
For the Chickpeas:
- Preheat oven to 350 degrees. Prepare a sheet pan with parchment paper.
- In a medium sized bowl, whisk the lemon juice, oregano, coriander, cumin, garlic, crushed red pepper, olive oil, salt and pepper in a small bowl until smooth. Place the chickpeas in the bowl, and toss to coat them well.
- Place the chickpeas n a single layer on the prepare sheet pan. Place the shet pan in the oven and bake the chickpeas for about 15 minutes, until liquid is absorbed (chickpeas will still be tender, not crunchy).
- For the Sauce:
- In a small bowl, combine the mayonnaise, yogurt, honey, vinegar, lemon juice, garlic, parsley, salt and pepper. Whisk to combine.
To Serve:
- To serve, divide the rice, lettuce and tomato, among four plates. Place the chickpeas on top of the rice. Top with the white sauce and hot sauce.
