Part soup, part rice bowl, with a different flavor in each bite, the ingredients make fantastic leftovers. The chickpeas were from dinner the day before. The rest of the meal prep and cooking took less than half hour.

The broth is inspired by a Spanish garlic soup recipe, the bean broth and the garlic and vegetable base make for a very unctuous broth- this is equal to chicken stock in flavor and consistency- very good. The toppings are inspired by the Korean bibimap- I kind of like the idea of everything in one bowl rather than the Indian way of keeping all your food items separate.

This is a no-recipe recipe.

Rice: Mixed brown and black rice

Broth: Heat 1 tbsp olive oil, add 5 large garlic cloves, add 1 cup of soaked red kidney beans (soaked for 24 hours) and add water to your pressure cooker 1-2 inches above the soaked beans. Add 1-2 tsp of better than bouillon vegetable stock base. Pressure cook for 15 minutes on high

Chickpeas: Pressure cook 1 cup of soaked chickpeas wiht 1/2 tsp of baking soda for 15 minutes on high. Drain chickpeas, add tahini sauce (1 clove crushed garlic, 3 tbsp tahini, juice of 2 limes, 4-5 tbsp olive oil, salt), crush slightly with back of spoon. Add some chickpea cooking liquid. The chickpeas need to be very very soft for this dish to work . This is basically whole-chickpea hummus.

Green beans: Heat 1 tbsp oil, add 1 tsp cumin seeds, 1 dried red chilli. Add green beans, add a it of water, cook till tender (around 6-7 minutes). Salt.

In a bowl, add some rice, ladle some broth and beans  add green beans and chickpeas. Enjoy