Chickpea Pilaf

Chickpea Pilaf


  • 2 tablespoons oil
  • 2 cups vermicelli, broken into small (about 1") pieces
  • 1 cup couscous
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
  • freshly ground black pepper
  • 5 cups vegetable bouillon or water
  • 1 teaspoon tamari
  • 1 can Chickpeas (or 2 c cooked)
  • 1 clove garlic
  • 1 onion
  • 1/4 cup tahini
  • juice of 1 lemon
  • 3 cups water
  • 1 tablespoon honey
  • 2 tablespoons minced parsley


Yield: 4 Servings. Heat oil in pot. Add vermicelli and brown. Then add couscous and brown slightly, stirring constantly. Stir in spices and freshly-ground pepper. Take pot from heat, let cool slightly, and add part of hot vegetable broth, stirring all the time. Put back on fire and add rest of broth slowly. Keep lid on when not stirring. Add more broth/water if necessary. Cook until vermicelli is done. Entire cooking time is about 15 minutes. Stir frequently. Add chickpeas and tamari to taste. Mix throughly and turn off heat. Leave on lid and allow dish to stand a few minutes before serving. While pilaf is standing, you can quickly prepare sauce. Put all above ingredients (those listed under Tahini Sauce) into a blender and mix until sauce is smooth and frothy. Vary amounts according to your own taste but remember raw garlic has a strong flavor. Coriander is delicious in the place of parsley. Place mound of pilaf in center of plate. Pour sauce over and around mound. Top with more parsley or coriander (fresh). VARIATION: Use bulghar instead of couscous. Takes longer to cook but gives more texture. Also change amount of broth/water.

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