Chile-Crisp Chickpea Rice Bowls
A vibrant, savory bowl featuring crispy spiced chickpeas and fluffy sushi rice, perfect for meal prep or using up fresh produce.
Time & Servings
Total Time: 35 minutes (Prep: 10 minutes | Cook: 25 minutes)
Servings: 2–4 servings
Ingredients
1½ cups sushi rice (short-grain white rice), rinsed until water runs clear
1 teaspoon kosher salt (e.g., Diamond Crystal)
¼ cup store-bought or homemade chile crisp (plus extra for garnish)
Neutral oil (e.g., grapeseed), as needed for cooking chickpeas
3 cups cooked, rinsed chickpeas (homemade or 2 × 15-ounce cans, drained/rinsed)
¼ teaspoon–½ teaspoon granulated sugar (adjust to taste)
1 pint (8–10 ounces) cherry or small tomatoes, halved
4 celery stalks, coarsely chopped (plus leaves, if available)
¼ cup coarsely chopped cilantro (leaves and stems)
2 tablespoons soy sauce (low-sodium if preferred)
Preparation
1. Cook the Rice
In a medium saucepan, combine the rinsed sushi rice, 1 teaspoon kosher salt, and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer until rice is tender and liquid is fully absorbed, about 20 minutes. Remove from heat, keep covered, and let rest for 5 minutes to fluff. Alternative: Use a rice cooker for consistent results.
2. Crisp the Chickpeas
While the rice cooks, heat the ¼ cup chile crisp in a large (12-inch) nonstick skillet over medium heat. If the chile crisp is mostly solid (not enough oil), add 1–2 tablespoons neutral oil to coat the skillet. Add the cooked chickpeas and a pinch of sugar; stir to coat evenly. Spread into a single layer and cook undisturbed for 2–3 minutes until chickpeas begin to sizzle. Stir occasionally and continue cooking until golden-brown and crispy on all sides, 7–10 minutes more. If the pan dries, drizzle with neutral oil or more chile crisp (adjust spiciness to taste).
3. Prepare the Vegetable Mixture
In a medium bowl, combine halved tomatoes, chopped celery, celery leaves, cilantro, soy sauce, and a pinch of sugar. Toss gently to combine; this mixture adds brightness and balances the chickpeas’ saltiness.
4. Assemble the Bowl
Divide the cooked rice among serving bowls. Drizzle a portion of the vegetable mixture (reserve extra for flavor) over the rice. Top with the crispy chickpeas, then add the remaining vegetables. Garnish with additional chile crisp for a spicy kick.
Chef’s Tips & Reader Variations
Dry Chickpeas? Add a squeeze of lime juice or fish sauce for moisture and depth.
Alternative Crisping Method: Oven-roast chickpeas at 400°F for 15–20 minutes (stir halfway) for even crispiness.
Substitutions: Swap celery with snap peas; use chicken/vegetable broth instead of water for rice; or maple syrup for sugar.
Reader Feedback:
“Crisp chickpeas in neutral oil first, then mix with chile crisp—avoids burning.”
“A splash of lime juice and Greek yogurt elevate the creaminess.”
“Cleaning out the fridge vibe! If you have ingredients, it’s worth a try.”
Enjoy this adaptable, budget-friendly bowl—great for meal prep or using up leftovers!
