The Chickpea Rice Bowl everybody will Love ❤️

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and still provide protein.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos are lower in sodium.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less cost.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Using water with seasoning can save costs.

Preheat the oven to 400°F.

Rinse and drain the canned chickpeas and place them into a mixing bowl.

Add 1 teaspoon sweet paprika, a pinch of salt, and fresh cracked pepper to taste.

Add about 1 teaspoon of avocado oil and toss to coat the chickpeas.

Spread the chickpeas out onto a baking tray lined with parchment paper.

Bake in the oven for about 15 to 18 minutes.

Finely dice 1 onion and a small piece of gango.

Finely dice 4 cloves of garlic.

Bash the stalk of lemongrass to open it up and chop it finely.

In a sauté pan over medium-high heat, add 2 tablespoons of peanuts and 3 tablespoons of dried shredded coconut; toast for 3 to 5 minutes until golden brown, then set aside.

In the same pan, add 2 tablespoons of chili oil and the diced onion and gango; sauté for 4 to 5 minutes.

In the meantime, rinse and drain 1 cup of basmati rice three times to remove excess starch.

In a pot, heat 1 cup of water for the rice on medium-high heat.

Add the garlic to the onions and stir.

Add 2 tablespoons of brown sugar and 1/2 teaspoon of kind pepper; sauté for about a minute.

Add the 400 ml can of coconut cream to the pot and bring to a boil.

When the water for the rice begins to bubble, give it a good stir, cover, and cook on medium-low for 15 minutes.

When the sauce begins to boil, add 2 tablespoons of soy sauce and 2 tablespoons of dark soy sauce; reduce the heat and let it simmer for about 25 minutes.

After 15 minutes, take the roasted chickpeas out of the oven.

Turn off the heat on the rice and allow it to steam for another 10 minutes.

Stir the sauce occasionally and then carefully add in the roasted chickpeas; stir to combine.

Fluff the rice with a fork or rice paddle and plate it into your favorite bowl.

Serve the chickpeas over the rice, sprinkle with toasted coconut and peanuts, and garnish with fresh Thai basil and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens