Crispy Hawaij Chickpeas
- 1 can chickpeas, rinsed
- 1 tbs preserved lemon rind, finely chopped
- 1 tbs hawaij
- 1 tsp kosher salt
- 2 tbs extra virgin olive oil
directions
- Preheat the oven for 450 degrees F.
- Roasted veg- take what you have. I had 1 eggplant, 1/2 head cauliflower, 1 honey nut squash and 5 shallots (peeled and sliced in half). Try and cut all the veg into the same size and cover with a nice drizzle of evoo and season well with salt and pepper. I also like to sprinkle over ras el Hanout on the squash or the cauli to add more dimension.
- Arrange everything on a large sheet tray next to the Hawaij chickpeas and roast for 20-25 minutes until golden. Serve on top of rice (I used turmeric cumin rice, but you can use any grain or lettuce you have on hand) and drizzle over chili oil and tahini.
Jalapeño and Preserved Lemon Oil
- 1 jalapeño, finely chopped
- 1 tbs preserved lemon rind, finely chopped
- 1/3 cup Evoo
- Pinch of salt
- Mix all together and drizzle on everything.
Green Tahini
- 1 cup tahini paste
- 2 tsp fresh lemon juice, plus more to taste
- 1 garlic clove, grated
- 1 tsp kosher salt, plus more to taste
- ½ cup ice water, plus more if needed
- ½ cup packed fresh flat-leaf parsley leaves, dill, or chives (or a blend of all 3)
- ½ cup Ice water
directions
- In a medium bowl, whisk together the tahini, lemon juice, garlic, salt, and ice water until it smoothes.
- Transfer to a blender, add the herbs and blend until smooth.