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Levantine Chickpea Pilaf with tahini and lemon

Our tested Steamed Chickpea Pilaf: levantine, generous, and balanced with tahini and lemon. Serves 4 people with plenty to go around.

5.0 from 581 cooks
Prep30 min
Cook18 min
Serves4
LevelEasy
Free to cook
Levantine Chickpea Pilaf with tahini and lemon
Method

How to cook it

Prep everything first: chop the aromatics, measure the tahini and lemon elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the chickpeas and steam until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the za'atar and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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