Peanut chickpea rice bowl
Add to favourite + Print Print

Peanut chickpea rice bowlNew Recipes

By Helena Busiakiewicz

Make a rice bowl that’s full of texture thanks to chickpeas and peanuts. It can be cooked in the oven or air-fryer and leftovers kept for lunch the next day

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 425
  • fat 13g
  • saturates 2g
  • carbs 53g
  • sugars 0g
  • fibre 18g
  • protein 18g
  • salt 0.5g

Ingredients

  • 2 x 400g cans of chickpeas , drained and dried using kitchen paper
  • small bunch of coriander , finely chopped (save some extra whole leaves to serve, optional)
  • 1 carrot , cut into matchsticks (no need to peel)
  • ½ cucumber , seeds scooped out and cut into half-moons
  • ½ red cabbage , finely shredded
  • 400g brown rice , cooked
  • sesame seeds , crispy onions or sliced red chilli, to serve
  • 4 tbsp crunchy peanut butter
  • 3 tsp reduced salt soy sauce
  • 1 lime , juiced
  • 1 tbsp chilli oil (optional)
  • ½ tsp maple syrup or mild flavoured honey

Method

  1. Heat the oven or air fryer to 200C/190C fan/gas 6. Make the dressing by mixing all of the ingredients together and season lightly. Pour the chickpeas onto a lined baking sheet and toss with half the dressing. Bake for 20-25 mins until crispy and golden. Leave to cool for 5 mins.

  2. Mix the remaining dressing with enough water to make a pourable consistency. Mix the chopped coriander, carrot, cucumber and red cabbage together in a small bowl, and season lightly.

  3. Split the rice between bowls, top with the veg mix and crispy chickpeas, then scatter over the coriander leaves, sesame seeds, crispy onions and sliced chilli, if you like.

Suggested recipes from this collection...