Tahini-Chickpea-Pistachio Bowls

The cuisine of various countries in the Middle East—including Indian, Arab, Israeli, Greek, Persian, Turkish and Armenian food—is diverse, but typically used ingredients include chickpeas, olives, olive oil, rice, dates, honey, mint and parsley. Family-style eating, in which people take their food from a communal plate in the center of the table, is common in the Middle East. For authenticity sake, place the grain bowl components in the center of the table and let diners assemble their own. 

Tahini-Chickpea-Pistachio Bowls

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

6 people

Print Recipe

Ingredients

• For the Pickled Red Onions
• 2 cups water
• ½ cup red wine vinegar
• 2 teaspoons salt
• 2 teaspoons agave syrup
• 2 cups thinly sliced red onions
• For the Tahini cream
• ½ cup tahini
• 6 tablespoons fresh lemon juice
• ¼ cup water
• 1 tablespoon ground cumin
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• For the Bowls
• 1 pound cauliflower, cut into small florets
• 4 cups ¾-inch sweet potato cubes (2 medium)
• 3 tablespoons olive oil
• 1 tablespoon yellow curry powder
• ½ teaspoon dried thyme
• 2 cups cold water
• 1 cup dry quick-cooking bulgur (TRY: Bob’s Red Mill)
• 1 (15-ounce) can chickpeas, drained and rinsed
• ⅓ cup pitted and chopped kalamata olives
• ½ cup cup shelled, roasted pistachios
• ½ cup fresh flat-leaf parsley

Ingredients For the Pickled Red Onions 2 cups water ½ cup red wine vinegar 2 teaspoons salt 2 teaspoons agave syrup 2 cups thinly sliced red onions For the Tahini cream ½ cup tahini 6 tablespoons fresh lemon juice ¼ cup water 1 tablespoon ground cumin 1 teaspoon ground black pepper ½ teaspoon salt For the Bowls 1 pound cauliflower, cut into small florets 4 cups ¾-inch sweet potato cubes (2 medium) 3 tablespoons olive oil 1 tablespoon yellow curry powder ½ teaspoon dried thyme 2 cups cold water 1 cup dry quick-cooking bulgur (TRY: Bob’s Red Mill) 1 (15-ounce) can chickpeas, drained and rinsed ⅓ cup pitted and chopped kalamata olives ½ cup cup shelled, roasted pistachios ½ cup fresh flat-leaf parsley

Servings 6 people Print Recipe

Instructions

1. The night before serving, prepare Pickled Red Onions: In a saucepan over high heat, bring water, vinegar, salt and agave syrup to a boil. Remove from heat, and stir in sliced red onions. Let mixture cool to room temperature; then refrigerate overnight.
2. Preheat oven to 400°. Prepare Tahini Cream: In a blender, combine all Tahini Cream ingredients; blend until smooth, and refrigerate until ready to use.
3. In a large bowl, toss cauliflower florets and sweet potato cubes with oil, curry powder and thyme. Spread vegetables in a single layer on a baking sheet with no edges. Roast cauliflower and sweet potatoes for 30–40 minutes, stirring every 8–10 minutes, until tender and browned.
4. In a pot over medium-high heat, bring 2 cups water and bulgur to a boil. Cover, and simmer for 12 minutes or until bulgur is tender. If bulgur is soggy after 12 minutes, reduce heat to low and cook 1–2 minutes more. Remove pot from heat, and stir in chickpeas and olives.
5. To serve, divide bulgur mixture among bowls. Top with roasted cauliflower, sweet potatoes and Pickled Red Onions. Serve with a generous dollop of Tahini Cream, and garnish bowls with pistachios and parsley.

Recipe Notes

Nutrition Facts

Tahini-Chickpea-Pistachio Bowls

Amount Per Serving

Calories 112505 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 3g 15%

Polyunsaturated Fat 7g

Monounsaturated Fat 11g

Sodium 641mg 27%

Total Carbohydrates 66g 22%

Dietary Fiber 14g 56%

Sugars 7g

Protein 16g 32%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups): 505 cal, 21g fat (11g mono, 7g poly, 3g sat), 0mg chol, 641mg sodium, 66g carb (14g fiber, 7g sugars), 16g protein