Chili Garlic Crispy Chickpeas (Print Version)

Spicy crispy chickpeas with chili-garlic sauce served over fragrant jasmine rice for a vibrant plant-based 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 grated fresh ginger

→ Jasmine Rice

13 - 1.5 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 until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then 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 well combined.
06 - Transfer roasted chickpeas to a bowl. Drizzle with chili garlic sauce and toss to coat evenly.
07 - Divide jasmine rice among bowls. Top with chili garlic crispy chickpeas. Garnish with sliced scallions, toasted sesame seeds, cilantro, and lime wedges if desired.

# Additional Tips::

01 -
  • The chickpeas get so crispy and golden that even people who normally skip legumes will ask for seconds.
  • It comes together faster than ordering takeout, yet feels like you've spent hours in the kitchen.
  • Naturally vegan, but genuinely delicious, not in that "vegan substitute" way.
02 -
  • The chickpeas must be completely dry before roasting, or they'll steam instead of crisp—I learned this the hard way after a soggy batch.
  • Don't skip rinsing the rice; it makes the difference between fluffy grains and gluey mush.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before garnishing—this amplifies their nutty flavor and makes them absolutely shine.
  • Fresh lime juice squeezed over the bowl just before eating brings everything into focus and prevents the flavors from feeling flat.
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