Super-Quick Brown Rice With Asparagus, Chickpeas, And Almonds - cooking recipe

Ingredients

3 cups brown rice, cooked
4 garlic cloves, smashed and chopped, divided
1/3 cup tahini
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
6 tablespoons extra virgin olive oil, divided
2 tablespoons hot water
3 teaspoons kosher salt, divided
14 ounces chickpeas, drained and dried
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
1 cup slivered almonds, toasted

Preparation

Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
Add remaining garlic and onions. Stir for a minute.
Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
Adjust seasonings, adding more salt if needed.
Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
Watch as this magical concoction disappears before your eyes!