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
White basmati rice
McGraths Original bread
Thanks to complEAT for sharing this recipe with us! Follow them on Facebook for all the latest products and specials they offer: https://www.facebook.com/compleatyork/