In a small pot, combine rice, half the stock concentrates, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 5.

While rice cooks, wash and dry produce.

Trim, peel, and halve cucumber lengthwise; thinly slice crosswise into half-moons. Drain and rinse chickpeas. Roughly chop pistachios. Roughly chop parsley. 

In a small bowl, combine cucumber, vinegar, ½ tsp sugar, ½ tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Refrigerate, stirring occasionally, until ready to serve. 

Heat a drizzle of oil in a large pan over medium-high heat. Add chickpeas, half the Tunisian Spice Blend (all for 4 servings), remaining stock concentrate, a pinch of salt, and pepper. Cover and cook, shaking the pan occasionally, until chickpeas are slightly crispy, 2-3 minutes. TIP: Chickpeas will pop. Be careful!

Taste and season with salt and pepper if desired. 

Fluff rice with a fork.

Stir in apricots, pistachios, and 1 TBSP butter (2 TBSP for 4 servings). 

Divide rice between bowls. Top with crispy chickpeas and pickles (draining first) in separate sections. Garnish with parsley. Dollop as much harissa aioli over chickpeas as you like. Serve.