This week’s recipe for Carolina Gold Rice and Harissa Chickpeas is a simple but great dish from one of my favorite radio hosts, . You may already know Nicole as the host of Hot Grease on Heritage Radio Network, a program that highlights rising leaders in the good food world, from chefs to bloggers to urban gardeners. But if you don’t, you really should take the time to listen. I experience exciting developments in the US food scene vicariously through podcasts, and I rely on really good ones like Nicole’s. I take notes so that when I go home a few times a year, I can try new things. If you have a favorite food podcast that is engaging and provides quality coverage to food-scene newcomers and an intelligent discourse on topical issues in food, recommend it below, and I’ll check it out! (I’m interested in anything from anywhere in the world but can only follow in Spanish, German, English or Italian.) —
About Nicole: Georgia native Nicole A. Taylor has been an artisan candy maker, an activist and a social media maven and is currently the host of Hot Grease, a progressive food culture radio program on Heritage Radio Network in which the American South and your local food intersect. A member of Food Systems Network NYC, Southern Foodways Alliance, NOFA-NY and Black Urban Growers (BUGs), Nicole is also a frequent panelist at New York City food events. Nicole worked as a community outreach consultant for the Brooklyn Food Coalition, raised funds for the Urban Justice Center through the Vendy Awards and is now an instructor for a GED and internship program that weaves in urban farming. She is featured in America I AM: Pass It Down Cookbook and is a principal at NAT Media. You can read Nicole’s food writing at or follow her on Twitter .
See Nicole’s recipe after the jump . . .
- 2 cups dried chickpeas
- 1/3 cup extra virgin olive oil
- 2 medium white onions
- 3 teaspoons dry harissa (1 teaspoon for garnish)
- 5 1/2 cups chicken stock
- juice of 1 lemon
- 2 cups Carolina Gold Rice (or any high-quality rice)
- 8 dollops of yogurt
- handful of flat leaf parsley for garnish
- sea salt
- fresh cracked pepper
1. Place chickpeas in a large bowl and cover with water. Let sit overnight. Drain chickpeas.
2. Heat a medium to large pot over medium heat. Pour in olive oil. Put roughly chopped onions in pot. Liberally salt and pepper onions. Cook until the onions are slightly brown. Remove onions from pot and set aside.
3. After removing the onions, place chickpeas in the pot and sprinkle with harissa. Pour in 4 cups of chicken stock. Bring to a boil and cover. Reduce to low heat and stir occasionally.
4. Add the remaining stock halfway through cooking time. When done, the chickpeas should be slightly firm.
5. Stir in browned onions and juice of lemon. Turn heat off.
6. During two-hour cooking time, make 8 cups of Anson Mills Carolina Gold Rice.
7. To plate, place a serving of chickpeas on a cup of rice. Dollop with yogurt (I prefer full fat or Greek) and garnish with a pinch of harissa and chopped parsley.
Why Nicole Loves This Recipe
I wear my southerness on my sleeves. Family and friends often comment that New York is a perfect city for me — rapid adventure and full of culture. Despite my constant restaurant exploring and cooking firsts, my taste buds always gravitate towards elements that take me to Dixie. This recipe gives a nod to home.