Lunch · Lebanese · 20 min
Mujaddara with Caramelized Red Onion, Toasted Pumpkin Seeds, and Shaved Endive Salad
- Calories
- 757
- Protein
- 27g
- Carbs
- 75g
- Fat
- 33g
Ingredients
- 190.6 g chickpeas
- 0.5 tsp ground cumin
- 77.3 g red onion
- 20.6 g pumpkin seed kernels
- 1.2412 tbsp sesame oil
- 257.8 g endive
- 1 tbsp yuzu juice
- 0.5 tsp salt
Method
- 01Drain pre-soaked dried chickpeas and simmer in boiling water with a pinch of salt until tender, about 45-60 minutes; drain cooked chickpeas (yielding ~150g cooked weight). Toss with ground cumin.
- 02Heat half of the sesame oil in a large skillet over medium-low heat. Add thinly sliced red onions and sauté for 15-20 minutes until deeply caramelized and dark golden brown.
- 03In a dry skillet over medium heat, toast the pumpkin seeds for 2-3 minutes until fragrant and lightly popping.
- 04Toss the shaved endive ribbons with yuzu juice and a pinch of salt in a bowl to make the salad.
- 05Assemble by layering the warm spiced chickpeas with caramelized red onions, topping with the endive salad, sprinkling with toasted pumpkin seeds, and drizzling with the remaining sesame oil.
Cook it with the whole plan around it
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