|Prep time: 45 minutes||Cooking time: 30 minutes||Total time: 1 1/4 hours|
If it's a chilly day, serve this dish warm. It's also great served cold as a summer salad on a warm day.
1 garlic clove, minced
1/4 cup tahini
zest of one lemon
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt
Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
Heat the olive oil in a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and a sprinkling of salt. Let the beans sauté for a couple minutes until they begin to brown slightly. Add the garlic and onions and sauté for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two and steam just until the asparagus brightens and softens up a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed. Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing. Let each person add more dressing to their tastes.