Chile Crisp Chickpea Rice Bowls Recipes

CRISPY CHICKPEA GRAIN BOWL WITH LEMON YOGURT

Steps:

• Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.
• Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.
• Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.
• Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.
• Stir chickpeas into the mixture and add 1/4 cup parsley.
• Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.
• Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.
• Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.

CHILE-CRISP CHICKPEA RICE BOWLS

Steps:

• 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.)
• 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.)
• 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).
• 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.
• 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.