Saffron-Kissed Chickpea Mujadara with Crispy Tahini Onions

Ingredients

• 1/2 cup brown lentils, rinsed
• 1/3 cup bulgur wheat, medium grain
• 1/2 cup chickpeas, canned, drained and rinsed
• 2 cups vegetable broth, low-sodium
• 1/8 teaspoon saffron threads, soaked in 2 tbsp warm water
• 1 medium yellow onion, thinly sliced
• 3 tablespoons olive oil, divided
• 2 tablespoons tahini, well-stirred
• 1 1/2 tablespoons lemon juice, fresh
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 teaspoon sea salt, adjust to taste
• 1/4 teaspoon black pepper, freshly ground
• 3 tablespoons water, for tahini sauce
• 1 tablespoon fresh mint, chopped, for garnish
• 1/2 teaspoon pomegranate molasses, optional drizzle

Instructions

1. 1

   Steep saffron threads in 2 tablespoons warm water for 5 minutes to bloom and infuse color.

2. 2

   Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.