Crispy Tunisian Chickpeas with Shrimp, Pistachio Rice and Harissa Aioli

This vibrant bowl brings together the bold flavors of North Africa in a quick and satisfying meal. Crispy chickpeas seasoned with a Tunisian spice blend are paired with succulent shrimp, fluffy jasmine rice studded with crunchy pistachios and sweet dried apricots and a bright cucumber pickle. A dollop of spicy harissa aioli adds a creamy, fiery finish that ties everything together.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you crave something exotic and delicious without spending hours in the kitchen. Each component comes together easily and the combination of textures and flavors will make it a new favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, half of the veggie stock concentrates, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to use.
2. While the rice cooks, wash and dry the produce. Trim, peel and halve the cucumber lengthwise, then slice crosswise into half-moons. Drain and rinse the chickpeas. Roughly chop the pistachios and parsley.
3. In a small bowl, combine the cucumber, red wine vinegar, ½ teaspoon sugar, ½ teaspoon salt and black pepper to taste (for 4 servings: 1 teaspoon sugar and 1 teaspoon salt). Refrigerate, stirring occasionally, until ready to serve.
4. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chickpeas, half of the Tunisian spice blend (all for 4 servings), the remaining veggie stock concentrate, a pinch of salt and black pepper. Cover and cook, shaking the pan occasionally, until the chickpeas are slightly crispy, 2-3 minutes. Be careful, as chickpeas may pop. Taste and adjust seasoning if needed.
5. Fluff the cooked rice with a fork. Stir in the dried apricots, chopped pistachios and 1 tablespoon butter (2 tablespoons for 4 servings).
6. Divide the rice between bowls. Top with the crispy chickpeas and the cucumber pickles (drained) in separate sections. Garnish with chopped parsley. Dollop as much harissa aioli over the chickpeas as desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice, but adjust the cooking time and water ratio according to the package instructions.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. However, check the labels of the harissa aioli and stock concentrate to ensure they are certified gluten-free.

Can I make this dish vegetarian?

Absolutely! Simply omit the shrimp and add extra chickpeas or your favorite plant-based protein. The flavors will still be delicious.