Recipe courtesy of complEAT


I have made Harissa chickpeas and rice 4-5 times now. It is so good and so simple with an instant pot. I chop some onion or shallot and garlic and then put them in the instant pot along with a cup of garbanzo beans, a cup of vegetable stock and ~3 cups of water. Squeeze in a quarter of a tube of harissa paste, and season with salt. Cook on high pressure for 1.25hrs and then quick release the pressure. Add in 3/4 cup of rice and cook on high pressure for 15 minutes. Slice and toast some crusty bread. Serve bean and rice mixture on toast with a medium to nearly hard egg. Garnish with extra harissa if you want more spice in your life.

Ingredients: All from complEAT

Garbanzo beans
White basmati rice
McGraths Original bread
Pastured eggs
Organic garlic 


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