Greek Chickpeas And Rice With Lemon Tahini Food

GREEK LEMON RICE (WITH CHICKPEAS)

Steps:

• Heat the olive oil in the pressure cooker on the saute function. Alternatively, heat it on the stove top.
• Add the chopped onion and soften for a couple of minutes. Add the garlic and stir for another few seconds.
• Add the oregano and rice. Stir fry for about a minute until the rice starts to go translucent.
• Add the stock, chickpeas, the zest and juice of 1 lemon, and salt and pepper. If using the pressure cooker, cook on high pressure (manual) for 6 minutes. Do a quick release of the pressure. If cooking on the stove top, simmer for around 15 minutes or until the rice is cooked and most of the liquid has been absorbed. Stir every now and again during cooking.
• Stir the dill (if using) through the rice. Serve as a side or in bowls for lunch with the feta crumbled over the top if you like and a little extra dill. Also let everyone squeeze over a little more lemon juice to taste.

ONE-SKILLET BAKED GREEK LEMON CHICKPEAS AND RICE

Steps:

• Preheat the oven to 375°F.
• In a large cast-iron skillet over medium, heat the olive oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and oregano. Cook for another minute, then deglaze with the white wine. Cook for another minute until the wine has reduced but things still aren't starting to stick to the pan.
• Stir in the rice, stirring to coat. Add the chickpeas, sun-dried tomatoes, oil from the tomatoes, dill, and salt. Mix well. Carefully pour the hot stock over the mixture and gently mix. Wedge the lemon slices into the mixture. Cover tightly with tin foil, and bake for 35-40 minutes, or until the rice is cooked.
• Carefully remove the foil, and stir in the spinach, olives and cherry tomatoes (or serve them over the top). Let sit for 5 minutes so the spinach wilts. Salt, pepper and chili flakes to taste.

GREEK CHICKPEAS AND RICE WITH LEMON & TAHINI

Steps:

• If using dry chickpeas: soak overnight, next day simmer for 20-40 minutes until cooked but not mushy, drain set aside and save 2 cups of the cooking water.
• In a medium pot heat 2 tablespoons of olive oil and sauté onion until soft. Meanwhile in small bowl mix the tahini with the lemon juice and 3-4 tablespoons of water.
• Once onion is soft, add garlic and sauté for a minute, then add rice and beans and stir until they are coated in oil.
• Add the tahini-lemon mixture, salt, pepper, bay leaf and about 1 1/2 cup of the water leftover from the chickpeas (if cooked from dry, otherwise just regular water) and simmer for about 15-20 minutes, until rice is done, and water has been absorbed. You may add more hot water if needed.
• Serve with extra lemon and chopped parsley.

CREAMY CHICKPEA AND TAHINI CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
• Spray 9x13 pan with olive oil.
• Dump all ingredients into pan.
• Add salt and pepper to taste. Mix well.
• Add tahini mixture, stir until well combined.
• Bake at 375°F for approximately 40 minutes, until top begins to brown.
• Sprinkle with sesame seeds, and bake 5 minutes more.
• Serve hot!