Peanut chickpea rice bowl

Name: Peanut chickpea rice bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 x 400g cans of chickpeas drained and dried using kitchen paper; small bunch of coriander finely chopped (save some extra whole leaves to serve, optional); 1 carrot cut into matchsticks (no need to peel); ½ cucumber seeds scooped out and cut into half-moons; ½ red cabbage finely shredded; 400g brown rice cooked; sesame seeds crispy onions or sliced red chilli, to serve; 4 tbsp crunchy peanut butter; 3 tsp reduced salt soy sauce; 1 lime juiced; 1 tbsp chilli oil (optional); ½ tsp maple syrup or mild flavoured honey

Total time: 40 min
servings: 4 servings
Dish type: Main dish

Contains peanutsContains milkContains sesameContains soyVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

10 min

Cook

30 min

Total time

40 min

Ingredients

servings

2 x 400g cans of chickpeas drained and dried using kitchen paper
small bunch of coriander finely chopped (save some extra whole leaves to serve, optional)
1 carrot cut into matchsticks (no need to peel)
0,5 cucumber seeds scooped out and cut into half-moons
0,5 red cabbage finely shredded
400 g brown rice cooked
sesame seeds crispy onions or sliced red chilli, to serve
4 c. à soupe crunchy peanut butter
3 c. à café reduced salt soy sauce
1 lime juiced
1 c. à soupe chilli oil (optional)
0,5 c. à café maple syrup or mild flavoured honey

Method

1
Heat the oven or air fryer to 200C/190C fan/gas 6. Make the dressing by mixing all of the ingredients together and season lightly. Pour the chickpeas onto a lined baking sheet and toss with half the dressing. Bake for 20-25 mins until crispy and golden. Leave to cool for 5 mins.
2
Mix the remaining dressing with enough water to make a pourable consistency. Mix the chopped coriander, carrot, cucumber and red cabbage together in a small bowl, and season lightly.
3
Split the rice between bowls, top with the veg mix and crispy chickpeas, then scatter over the coriander leaves, sesame seeds, crispy onions and sliced chilli, if you like.

Nutrition

calories: 425 calories
fatContent: 13 grams fat
fiberContent: 18 grams fiber
sugarContent: 6 grams sugar
sodiumContent: 0.5 milligram of sodium
proteinContent: 18 grams protein
carbohydrateContent: 53 grams carbohydrates
saturatedFatContent: 2 grams saturated fat

Indicative values from the source, for the original recipe.

Source : bbcgoodfood

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