What To Do:
1. Preheat oven to 450°F. Line a baking tray with foil. Zest half of the lime. Cut lime in half.
2. Roast Chickpeas and Onions: Dry
chickpeas. Directly on half of the baking
tray, toss with 1 tablespoon olive oil, paprika, brown sugar and
½ teaspoon salt. Spread evenly. On the
other half of the tray, spread out red
onion and toss with ¼ teaspoon oil and
¼ teaspoon salt. Roast for 20 minutes,
shaking pan every 5 minutes.
3. Cook Rice: In a small saucepan, over
high heat, bring 1¼ cups water and ¼
teaspoon salt to a boil. Stir in rice and
return to a boil. Reduce heat to low,
cover and simmer 15 minutes. Turn of
heat and let sit, covered for 5 minutes.
Fluff with a fork and gently stir in
sesame oil and half of the lime zest.