Spiced Chickpea Bowl with Rice, Cucumber and Garlic Yogurt
In short: Crisp pan-fried chickpeas with cumin and smoked paprika over rice with cucumber, tomato and garlic yogurt. Cheap and filling. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 555 kcal
Canned chickpeas are cheap, filling and quick, but they need some help. Drained, dried well and fried in olive oil with cumin, smoked paprika and turmeric, they turn crisp at the edges and creamy inside, which makes them a satisfying centerpiece for a vegetarian bowl. Fluffy rice, cucumber, tomatoes and a garlicky yogurt sauce bring freshness and a cool contrast. The bowl takes about 40 minutes.
Instructions
- Rinse the rice in a sieve until the water runs mostly clear. Put it in a saucepan with the water and 1/4 teaspoon of salt, bring to a boil, then cover and cook on the lowest heat for 12 minutes. Leave covered for 10 minutes, then fluff with a fork.
- Spread the chickpeas on a clean towel and pat them very dry. Discard any loose skins.
- Heat the olive oil in a large skillet over medium-high heat. Add the chickpeas in a single layer and cook for 8 to 10 minutes, shaking the pan often, until golden and crisp at the edges.
- Add the cumin, paprika, turmeric, garlic powder and 1/2 teaspoon of salt and stir for 1 minute until fragrant. Take the pan off the heat and stir in the lemon juice.
- Stir together the yogurt, garlic, lemon juice and 1/4 teaspoon of salt for the sauce.
- Divide the rice among four bowls and top with the spiced chickpeas, cucumber, tomatoes, red onion, spinach and parsley. Spoon over the garlic yogurt.
Tips
- Dry chickpeas fry better, while wet ones steam and turn soft. For extra crunch, roast them on a tray at 220°C (425°F) for about 25 minutes instead of frying.
- For a vegan bowl, use a plant-based yogurt or a tahini sauce thinned with lemon juice and water.
Questions and answers
Can I use dried chickpeas?
Yes. Soak and cook about 200 g (1 cup) of dried chickpeas until tender, which gives roughly the amount in two cans. Drain and dry them well before frying.
Can I make the chickpeas ahead of time?
They are crispiest straight from the pan, but they keep for 3 days in the fridge and reheat well in a hot skillet.
Is this bowl spicy?
No, it is warmly spiced but not hot. Add chili flakes or hot sauce if you want heat.
How long does it take to make Spiced Chickpea Bowl with Rice, Cucumber and Garlic Yogurt?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Spiced Chickpea Bowl with Rice, Cucumber and Garlic Yogurt?
About 555 kcal per serving, with 18 g of protein, 94 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 555 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 94 g |
| Fat | 13 g |
| Fiber | 9 g |
| Sugar | 11 g |
| Sodium | 690 mg |
Estimated values, calculated from the ingredients.
