Crispy Tunisian-Spiced Chickpeas with Chicken, Pistachio Rice and Harissa Aioli

This vibrant bowl brings together crispy, smoky chickpeas, tender chicken and fluffy jasmine rice studded with crunchy pistachios and chewy apricots. A tangy cucumber pickle adds brightness, while a dollop of spicy harissa aioli ties everything together with a creamy kick.

Ready in just 20 minutes, this North African-inspired dish is perfect for busy weeknights when you crave something flavorful and satisfying. The contrast of textures and spices 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

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView 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 rice, half the stock concentrates, 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 in Step 5.
2. While rice cooks, wash and dry produce. Trim, peel and halve cucumber lengthwise; thinly slice crosswise into half-moons. Drain and rinse chickpeas. Roughly chop pistachios. Roughly chop parsley.
3. In a small bowl, combine cucumber, vinegar, ½ tsp sugar, ½ tsp salt and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Refrigerate, stirring occasionally, until ready to serve.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add chickpeas, half the Tunisian Spice Blend (all for 4 servings), remaining stock concentrate, a pinch of salt and pepper. Cover and cook, shaking the pan occasionally, until chickpeas are slightly crispy, 2-3 minutes. TIP: Chickpeas will pop. Be careful! Taste and season with salt and pepper if desired.
5. Fluff rice with a fork. Stir in apricots, pistachios and 1 TBSP butter (2 TBSP for 4 servings).
6. Divide rice between bowls. Top with crispy chickpeas and pickles (draining first) in separate sections. Garnish with parsley. Dollop as much harissa aioli over chickpeas as you like. Serve.

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 package instructions.

Can I make this dish vegetarian?

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

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chickpeas in a skillet or microwave and add fresh pickles and aioli just before serving.