Chili Garlic Crispy Chickpeas (Print Version)

Crispy, spicy chickpeas paired with fragrant jasmine rice create a vibrant, plant-based main dish.

# What You'll Need:

→ 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
09 - 1 tablespoon maple syrup or agave nectar
10 - 1 tablespoon rice vinegar
11 - 2 cloves garlic, minced
12 - 1 teaspoon fresh ginger, grated

→ 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

# How to Make It:

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 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 and 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 or tamari, maple syrup or agave nectar, rice vinegar, minced garlic, and grated ginger until well combined.
06 - Transfer roasted chickpeas to a bowl. Drizzle with 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.

# Additional Tips::

01 -
  • You get that satisfying crunch that makes eating vegetables feel like actually enjoying your food.
  • It comes together faster than ordering takeout, yet tastes like you've been cooking all day.
  • The sauce-to-grain-to-chickpea ratio feels balanced in a way that makes you want seconds.
02 -
  • Don't skip the drying step with the chickpeas—I learned this the hard way with a batch that steamed instead of crisped, and it changed everything once I fixed it.
  • The sauce needs to hit the chickpeas while they're still hot so it coats properly and the flavors meld together.
  • Jasmine rice requires the water to run clear when rinsing, or you'll end up with gluey rice that doesn't have that signature fragrant fluffiness.
03 -
  • Make a double batch of the sauce and keep it in a jar—it's excellent on roasted vegetables, grains, or even scrambled eggs throughout the week.
  • Pat the chickpeas so thoroughly they almost feel desert-dry before seasoning, because even tiny water droplets will steam them instead of crisping them.
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