Chili Garlic Crispy Chickpeas (Print Version)

Golden crispy chickpeas coated in chili-garlic sauce atop fragrant jasmine rice with fresh garnishes.

# Components:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Chili Garlic Sauce

07 - 3 tablespoons chili garlic sauce
08 - 1 tablespoon soy sauce or tamari for gluten-free
09 - 1 tablespoon maple syrup or agave nectar
10 - 1 tablespoon rice vinegar
11 - 2 cloves garlic, minced
12 - 1 teaspoon grated fresh ginger

→ Jasmine Rice

13 - 1 1/2 cups jasmine rice
14 - 3 cups water
15 - 1/2 teaspoon salt

→ Garnishes

16 - 2 scallions, thinly sliced
17 - 1 tablespoon toasted sesame seeds
18 - Fresh cilantro leaves, optional
19 - Lime wedges, optional

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with paper towels. Transfer to a bowl and toss with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
03 - Spread chickpeas in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy.
04 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together chili garlic sauce, soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger until smooth.
06 - Transfer roasted chickpeas to a bowl. Drizzle with the chili garlic sauce and toss to coat evenly.
07 - Divide jasmine rice among serving bowls. Top with chili garlic crispy chickpeas. Garnish with scallions, sesame seeds, cilantro, and lime wedges if desired.

# Expert Advice:

01 -
  • The chickpeas get impossibly crispy in the oven, creating that addictive textural contrast you didn't know you were missing.
  • It comes together in under 45 minutes, making it perfect for weeknight cooking without sacrificing depth of flavor.
  • Completely plant-based and packed with protein, so you feel genuinely satisfied, not like you're settling for a lighter option.
02 -
  • Moisture is the enemy of crispiness—if your chickpeas steam instead of roast, they'll be soft and disappointing, so really commit to drying them thoroughly.
  • The sauce thickens slightly as it cools, so the chickpeas will continue to absorb the flavors even after you finish cooking, making leftovers surprisingly good.
03 -
  • If you're sensitive to spice, add the hot elements gradually and taste as you go—the sauce is forgiving and you can always add more heat but you can't remove it.
  • Keep a spare lime wedge handy because squeezing it over the finished bowl makes a surprising difference, cutting through the richness and brightening everything instantly.
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