Lentil and Chickpea Rice

• ¼ cup brown lentils, drained, pre-soaked overnight in 1-2 cups water
• ½ cup brown rice, rinsed and drained, rinsed and drained a couple times to remove excess starch
• ¾ cup water, for cooking the rice and lentils
• 400 ml canned chickpeas, rinsed and drained, rinsed and drained
• salt, to taste, a pinch for seasoning chickpeas, plus 1/4 tsp for the dressing
• pepper, to taste, fresh cracked, to taste
• 1 tsp smoked paprika
• 1 tsp avocado oil, for tossing chickpeas
• 1 red onion, diced, diced; can substitute with white onion or shallots
• ½ cucumber, diced
• 1 tomato, diced
• 30 g parsley, roughly chopped, roughly chopped
• 2 tbsp lemon juice
• 2 tsp za'atar
• 2 tbsp tahini
• 2 tbsp olive oil

Preparation

1. Step 1 · 375°F / 191°C · 25 minutes

   0:23
   Preheat the oven to 375°F. Rinse and drain the brown rice a couple of times to remove excess starch. Add 3/4 cup water to the rice. Drain the pre-soaked lentils and add them to the brown rice. Heat on medium-high.
2. Step 2 · 375°F / 191°C · 25 minutes

   1:11
   Rinse and drain the canned chickpeas, then add to a mixing bowl. Season with a pinch of salt, pepper, smoked paprika, and a drizzle of avocado oil. Toss to coat. Spread onto a baking tray lined with parchment paper and bake for 25 minutes.
   Doneness — golden and crispy
3. Step 3 · 15 minutes

   1:42
   When the water on the brown rice begins to bubble, give it a really good stir. Turn the heat down to medium-low, then cover and cook for 15 minutes.
   Doneness — cooked
4. Step 4

   1:58
   Dice the red onion, cucumber, and tomato. Roughly chop the parsley. Add all these ingredients into a large mixing bowl.
5. Step 5 · 10 minutes

   3:04
   After 15 minutes, turn the heat off on the brown rice and let it steam further for another 10 minutes.
   Doneness — steamed
6. Step 6

   3:22
   Make the dressing by combining the lemon juice, 1/4 tsp salt, pepper to taste, za'atar, tahini, and olive oil. Shake or whisk to combine.
7. Step 7

   3:57
   When the rice is done, fluff with a rice paddle and add to the mixing bowl with the vegetables. Add the smoky roasted chickpeas. Pour in half the dressing and mix to combine. Taste and add more dressing if desired.