Chile-Crisp Chickpea Rice Bowls
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½cups sushi rice (short-grain white rice), rinsed until water runs clear
- Kosher salt (such as Diamond Crystal)
- ¼cup store-bought or homemade chile crisp, plus more for serving
- Neutral oil (such as grapeseed), as needed
- 3cups cooked, rinsed chickpeas (homemade or from two 15-ounce cans)
- Granulated sugar, to taste
- 1pint (8 to 10 ounces) cherry or other small tomatoes, halved
- 4celery stalks, coarsely chopped, plus any leaves
- ¼cup coarsely chopped cilantro leaves and stems
- 2tablespoons soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
689 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 113 grams carbohydrates; 21 grams dietary fiber; 29 grams sugars; 33 grams protein; 847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a medium saucepan, combine the rice, 1 teaspoon salt and 2 cups water. Bring to a boil over high, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off the heat and let rice rest, covered, until ready to eat. (Alternatively, cook rice in a rice cooker or however you like to cook rice.)
- Step 2
While the rice cooks, make the chickpeas: Add the chile crisp to a large (12-inch), nonstick skillet and heat over medium. (Make sure there is enough oil — not just solids — covering the bottom of the skillet. If your chile oil is mostly solids, add a little neutral oil to cover to skillet.)
- Step 3
Add the chickpeas and a pinch of sugar, stir to coat in the oil, then spread into an even layer. Cook until the chickpeas start to sizzle, 2 to 3 minutes. Cook, stirring occasionally, until browned and crisp all over, 7 to 10 minutes more. If the pan looks dry at any point, add a drizzle of neutral oil (or more chile crisp if you want it really, really spicy).
- Step 4
While the chickpeas and rice cook, stir together the tomatoes, celery, celery leaves, cilantro, soy sauce and a pinch of sugar in a medium bowl.
- Step 5
When the rice and chickpeas are ready, divide the rice among plates or bowls. Pour some of the liquid from the bowl of tomatoes over the rice, then top with the tomatoes and celery, the chickpeas and more chile crisp, if desired.
Private Notes
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Cooking Notes
msjenne
I happened to have all the ingredients on had so gave it a try! It was pleasant enough but has a definite “cleaning out the fridge” vibe. I wouldn’t make a special effort to get ingredients for it, but if you have them it’s worth a try! I would crisp the chickpeas in a neutral oil first and mix in the chile crisp later—it got a little burnt before the chickpeas got crisp.
Brigitte
Good flavors and cheap! A little dry for me. Improved with a squeeze of lime at the end (fish sauce would also work well I think).
Sara M.
A squeeze of lemon at the end and a dollop of Greek yogurt were excellent additions.
Mead
The virtues of this dish are that it’s quick and it uses up items that are already in the kitchen or pantry ( if you’re a chile crisp devotee like me, anyway). You’ll definitely want a few squeezes of lime, as others have suggested — thank you! — and an additional drizzle of the crisp on top of the finished dish.
Alena
Turned out very good! Made the following changes based on other comments: - when making chili crisp, added 2 tablespoons of sesame oil at the end. - used one can of chickpeas, and that was perfect amount to cover the pan in a single layer. Any more and would need to do in two batches. - crisped up chickpeas with vegetable oil for about 5 minutes, then added the chili crisp. fried for another 3-5 minutes. - served with couscous instead of rice because I just had it as leftovers.
Cindy
I added lime to the veggie mix. Used spaghetti squash vs rice because I had some from a farm stand. Tossed the SS in some Thai spicy chili sauce and soy. Husband doesn’t like tomatoes so I used diced cukes, celery, red cabbage, and red onion and cilantro. This was fabulous and will make again!
muddy
Really like this recipe! A few changes: -I’ve never used tomatoes with it ironically since I rarely buy them. Instead I’ve been garnishing with hot house cucumbers, Greek yogurt, and sesame seeds which add moisture and sweetness -really nice with coconut rice which is a little sweeter and more moist than normal rice (make rice in 1:1 coconut milk and water)
Kmack
Adding a little bit of rice vinegar at the end really made it sing
CA
okay to be honest i wasn’t sure what to expect but WOW. only additions i had were adding lemon zest and salt to tomatoes celery. don’t miss out on the celery leaves, full of flavor!
mm
Greater than the sum of its parts and probably the fastest dinner I’ve ever gotten to the table (using leftover rice). Agree with others — add chile oil/crisp AFTER sautéing. Otherwise make it as written. I don’t even like celery very much but it works here.
Karin
I was leery of room-temp tomatoes in a hot dish (esp. since tomatoes in image appear seared?). However, the tomatoes are KEY! I used brown rice, 1 can chickpeas, shaved brussel sprouts since I hate celery, and a squeeze of lime on top. It was delicious! Chickpeas wouldn't "crisp" despite drying them well and cooking longer than directed. However, they didn't ruin the dish (maybe 2 cans would have); the tomatoes provided some texture diversity. Would make again.
p sinha
i also added lime juice and rice wine vinegar and also added some pink salt m, black sesame seeds and sesame oil to the ‘relish’ topping. delicious!
brian
This is great with some shiitake mushrooms added in near the end of cooking the chickpeas. Love how easy and delicious it is!
LJ
This recipe is fantastic. Two small heads of baby bok choi are a perfect sub if celery’s not your thing. I rough-chopped and blistered the bok choi over high heat with some chopped scallions for a few minutes. Also fried a couple of eggs in middle of the chickpeas at very end for protein boost.
Sam
……am I missing something. Bland and mushing. I ended up making it twice because while I was waiting for my chickpeas to crisp. The chili crisps burnt. What the heck is everyone talking about
cate w
Made this with ramen noodles instead of rice - Tossed the noodles with a little chili oil - delish! Subbed arugula and some Red onion for the celery and seasoned rice vinegar for the sugar In the veggie mix. Was too tired to go grab cilantro from the garden in the dark but would next time - We loved it!
Judy W
Made coconut rice and added some rice vinegar to the tomato mixture. Next time I will use lime juice. Added some nice crispy cucumber and parsley - no cilantro on hand. Was a good way to use some of the tomatoes that I still have in my garden on October 1st. I think it is a great recipe and very adaptable. My husband and I both enjoyed it.
RLW
Put a spritz of lemon, tahini- straight, and chopped parsley on top. Thank me later.
Brigid H.
Yum! My taste buds are tap-dancing. Had a big bag of previously cooked chickpeas in the freezer, so it made prep super easy. Love the crispy chickpeas, the crunch of celery, sweetness of tomatoes and the zing of chili crisp. Next time will try msjenne's suggestion of crisping the chickpeas in neutral oil prior to adding the chili crisp. Thanks, Ali!
BAW
I thought this would be better. I felt like the garbanzos needed something extra like garlic. And the veggie blend made no sense. Celery? Why?
Emily Gibson
As a broke and hungry grad student, I’ve made this dozens of times. We love a cheap, easy, and delicious week-night recipe! The only changes that I’ve made are using one can of chickpeas instead of 2, frying in just oil first (as others suggested), and subbing snap peas in for celery. Even with 1 can of chickpeas, I easily get 3 meals out of every batch.
JEM
Quick and easy. A bit salty..would use low sodium soy sauce next time
lanw
This was a sublimely perfect meal for one tonight. I’m glad I didn’t put too much stock in the more negative reviews and tried this. Made as written with one addition: I macerated thin sliced red onion in lime juice for 5 minutes, then added that to the veggie mix. So good! Halved the recipe for one person and was left with enough for hearty leftovers tomorrow.
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