Crispy Chickpea and Chicken Bowl with Pistachio Rice and Harissa Aioli

This vibrant bowl brings together smoky, crispy chickpeas and tender chicken over a bed of jasmine rice studded with crunchy pistachios and chewy dried apricots. A tangy cucumber pickle adds brightness, while a creamy, spicy harissa aioli ties every bite together.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you crave something satisfying and full of flavor. The Tunisian spice blend gives the chickpeas an irresistible kick and the combination of textures-from the crispy chickpeas to the nutty rice-makes every forkful exciting.

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Ingredients

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

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 concentrate (use all for 4 servings), 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. While the rice cooks, wash and dry the produce. Trim, peel and halve the cucumber lengthwise; thinly slice crosswise into half-moons. Drain and rinse the chickpeas. Roughly chop the pistachios. Roughly chop the parsley.
3. In a small bowl, combine the sliced cucumber, red wine vinegar, ½ teaspoon sugar, ½ teaspoon salt and a pinch of black pepper (use 1 teaspoon sugar and 1 teaspoon salt for 4 servings). 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 the Tunisian spice blend (use all for 4 servings), the remaining stock concentrate, a pinch of salt and pepper. Cover and cook, shaking the pan occasionally, until the chickpeas are slightly crispy, 2-3 minutes. (Tip: Chickpeas may pop; be careful.) Taste and adjust seasoning if desired.
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 among bowls. Top with the crispy chickpeas and the pickled cucumber (drained) in separate sections. Garnish with chopped parsley. Dollop as much harissa aioli over the chickpeas as you like. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and liquid according to package instructions.

What can I use instead of harissa aioli?

If you don’t have harissa aioli, mix 2 tablespoons mayonnaise with 1 teaspoon harissa paste and a squeeze of lemon juice.

Can I make this recipe vegetarian?

Absolutely! Omit the chicken and add an extra can of chickpeas or your favorite plant-based protein.