A few days ago I shared my super easy recipe for the sriracha spiced chickpeas, did you give it a try? I hope you did! If not here is another opportunity to give them a try. Because we loved the flavour of the chickpeas I decided to make yet another batch soon after. But this time I wanted to use it in a dish to see how it would work. Well, it worked great. I’ve just come to the conclusion that you can really eat spiced and (pan or oven) roasted chickpeas on everything.
This rice bowl dish comes together very quickly and like me, you can incorporate whatever vegetables you have in your refrigerator. That’s exactly what I did, I used up small portions of vegetables that needed to be used up. Also if you are not much of a spicy eater don’t worry because you can easily customise this recipe to your heat level. Okay, let me give you my recipe.
- 1 cup or 194 grams (6.85 oz) of brown rice
- 4 cups of water or vegetable broth
- ½ tsp of coconut oil (or vegetable oil of choice)
- recipe for the chickpeas can be seen by clicking on this link here
- 1 cup pr 141 grams of cauliflower florets
- 1 heaping cup or 124 grams of broccoli florets
- half a small red bell pepper cut into strips
- 7 tender leaves of tuscan kale, roughly chopped (these should be very tender and not require much cooking)*
- 2 cloves of garlic (about 1 teaspoon)
- 1 to 2 sprigs of fresh Thai basil, adjust according to taste
- 1 tablespoon of soy sauce
- 3 to 4 Tablespoons of sriracha hot sauce, adjust according to taste
- 2 Tablespoons of coconut oil (or vegetable oil of choice)
- Pour everything into a pot and under medium-high heat bring to a boil. Once boiling turn the heat down to medium-low and simmer until the rice is softened and cooked through. If there is any water left in the pot drain it off. The rice will take about 40 minutes to cook -- do read your package for further instructions. Once the rice is cooked you can continue with the vegetables and chickpeas.
- You'll want to first get the chickpeas started before cooking the vegetables. To cook the vegetables, heat the 2 tablespoons of cococnut oil in a large pan. Once the oil is hot you can add the broccoli and cauliflower florets, bell pepper, minced garlic, and then pour the soy sauce and sriracha over them. Sauté until the broccoli and cauliflower are tender, then add the basil and kale and cook until the kale has wilted -- since these are very tender leaves it should take but 3 or 4 minutes. Taste and if needed adjust the seasoning.
- Scoop some steamed brown rice into a wide bowl, then on one side add some of the vegetables and on the other some chickpeas. Serve straightway!
This meal has everything you need in it; there’s plenty of protein from the chickpeas, lots of vegetables for vitamins and minerals, and good whole grain brown rice for a complex carbohydrate. Let’s not forget the spicy flavours from the hot sauce which, if you remember, are a good thing for our bodies.
You should definitely plan to make this quick and easy recipe — maybe for Meatless Monday or for any other day of the week when you’d like a vegan lunch or dinner that will give you lots of energy. Enjoy!