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Crispy Honey-Garlic Chickpeas with Brown Rice, Baby Kale and Toasted Peanuts

Crispy chickpeas with sweet honey-garlic sauce on brown rice with fresh carrots, baby kale, green onions and toasted peanuts.
Difficulty: Easy
Time: 25-30 min
This dish is Gluten-Free
Calories: 493 Fat: 6g Carbs: 52g Protein: 28g

ABOUT THE DISH

A vegetarian riff on the beloved honey-garlic flavor combo, this rice bowl packs in the nutritious flavor. Chickpeas are loaded with protein and fiber, and become nutty and complex with a light toasting. We finish this bowl with fresh, light veggies for perfect balance.

Ingredients
Honey tamari sauce
Brown basmati rice
Roasted peanuts
Garlic
Green Onions
Chickpeas
Baby kale
Carrot

Cooking terms for this recipe

Roast To cook food with dry heat in an oven or over a fire.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

What you need

Small pan

Foil-lined baking sheet

Small pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Remove root from green onion; discard root, then thinly slice. Remove top from carrot, peel skin and discard, then continue to shave carrot with peeler into ribbons. Thinly slice garlic. Remove chickpeas from can; rinse and strain.

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Step 2: COOK RICE

Add 1 Tbsp. oil to small pot over medium heat. Add rice; cook for 1 min. Add 1¼ cup water and stir. Bring to boil; cover and reduce heat to low. Cook for 25-30 min, then fluff with fork and cover to keep warm. While rice is cooking, move on to roasting chickpeas (Step #3).

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Step 3: ROAST CHICKPEAS

Place chickpeas on a foil-lined baking sheet, pat dry with paper towel, drizzle with 1 tsp. oil, and spread out. Roast for 20-25 min until browned and crisp.

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Step 4: MAKE HONEY GARLIC SAUCE

Place 1 tsp. oil in small sauté pan over medium heat. Add garlic and sauté 1 min, add honey tamari sauce, fill bottle with water, place cap back on and shake. Add water to pan and simmer 6-8 min until garlic is translucent and sauce has thickened slightly. Remove from heat.

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Step 5: TOAST PEANUTS

Add peanuts to a small section of the foil-lined baking sheet when chickpeas have 1-2 min left in oven to toast. Remove peanuts and set aside. Place chickpeas in sauté pan and toss until coated in honey garlic sauce.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls, fill each bowl with shaved carrot, baby kale and honey-garlic chickpeas. Garnish with toasted peanuts and green onions. Enjoy!