Chili Garlic Crispy Chickpeas (Print)

Spicy chili garlic coated chickpeas paired with fragrant jasmine rice in a flavorful plant-based dish.

# 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 (such as sambal oelek)
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 completely 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; 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 chili garlic sauce and toss to coat evenly.
07 - Divide jasmine rice among four bowls. Top with chili garlic crispy chickpeas. Garnish with scallions, sesame seeds, cilantro, and lime wedges.

# Expert Advice:

01 -
  • The chickpeas get impossibly crispy on the outside while staying tender inside, creating a texture you didn't know you were craving.
  • It comes together faster than you'd think, making it perfect for weeknight dinners when you want something that feels special.
  • The chili-garlic sauce hits that sweet-savory-spicy balance that makes you want to make a second bowl immediately.
02 -
  • Chickpeas must be completely dry before roasting or they'll steam and turn soft instead of crispy—this lesson came from a batch I ruined by being impatient.
  • Don't skip the sauce's resting time; giving it just five minutes lets the flavors marry and become more cohesive instead of tasting like separate ingredients.
03 -
  • If your chickpeas aren't crisping enough, bump the oven temperature up to 450°F and watch them more carefully—every oven behaves differently.
  • Make the sauce first so it has time to meld while you're cooking, and taste it before pouring—adjust the sweetness or heat to match your mood.
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