Crispy Chickpea & Mujadara Spiced Rice with Charred Zucchini

Ingredients

• 3/4 cup canned chickpeas, drained and patted dry, about 150g
• 1/3 cup bulgur wheat, uncooked
• 1/4 cup red lentils, uncooked
• 1 1/4 cup vegetable broth, for mujadara
• 1/2 medium yellow onion, thinly sliced
• 1 medium zucchini, sliced into ribbons
• 4 tablespoon olive oil, divided
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon coriander powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon sumac, optional
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon fresh mint leaves, chopped
• 2 tablespoon toasted pine nuts

Instructions

1. 1

   In a small pot, bring vegetable broth to a boil. Add red lentils, reduce heat to low, and simmer for 10 minutes.

2. 2

   Add bulgur to the lentils, stir, cover, and continue cooking for 15 minutes until both are tender. Drain excess liquid if needed. Set mujadara aside.