Mujaddara with Caramelized Red Onion, Toasted Pumpkin Seeds, and Shaved Endive Salad

Soak the chickpeas overnight. Drain and simmer in boiling water until tender, about 45-60 minutes; set aside.

Thinly slice the red onions. In a large pan, heat half the sesame oil over medium heat and sauté the onions until deeply caramelized, dark brown, and sweet (about 15-20 minutes). Remove and set aside.

In the same pan, lightly toast the pumpkin seeds until fragrant and they begin to pop. Remove.

Prepare the shaved endive salad by cutting the heads into thin ribbons and tossing with a splash of yuzu juice for acidity.

Assemble the bowl by layering the cooked chickpeas with the caramelized onions. Top with the shaved endive and sprinkle liberally with the toasted pumpkin seeds for crunch.

Drizzle with the remaining sesame oil and serve warm.