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Print this Recipe    Chickpea Pilaf

Chickpea Pilaf
Yield: 4 Servings

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

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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