What didn’t: The onion frying step took much longer than advertised, and I needed to fry the onions in five batches in order to not crowd the pot. Next time, I’d use a slightly bigger pot and go up on oil by a cup or so in order to fit more in each batch.
Suggested tweaks: The flavors and technique of this dish are pretty set in stone; that said, you could probably tweak the cooking times to use a different type of bean or brown basmati rice if you felt up to the task.
Drain the chickpeas. You should have roughly 3 2/3 cups/600 g now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
