Crispy Spiced Chickpea Bowls

Name: Crispy Spiced Chickpea Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 800g Chickpeas; 2 tbsp Olive Oil; 1 tsp Smoked Paprika; 1 tsp Ground Cumin; 1/2 tsp Ground Coriander; 1 cup Rice; 1 Cucumber; 200g Cherry Tomatoes; 4 tbsp Dairy-Free Yogurt; 1 Lemon; Handful Mint

Recipe by Priya Nair ZestyPlate Kitchen

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Oven-crisped spiced chickpeas over rice with fresh salad and a minted yogurt drizzle.

These tacos prove vegetarian food can be the opposite of boring: blistered, smoky-sweet corn and warm spiced black beans, brightened with lime and cooled with creamy avocado. They come together in about 25 minutes from mostly pantry and freezer staples. Big flavour, barely any effort - exactly my kind of weeknight.

Prep 15 min Cook 10 min Total 25 min Easy

Ingredients

800g Chickpeas
2 tbsp Olive Oil
1 tsp Smoked Paprika
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1 cup Rice
1 Cucumber
200g Cherry Tomatoes
4 tbsp Dairy-Free Yogurt
1 Lemon
Handful Mint

Preparation

Heat the oven to 220°C (425°F). Drain and thoroughly dry the chickpeas, then toss with the oil, smoked paprika, cumin, ground coriander and a good pinch of salt.
Spread on a tray in a single layer and roast for 25-30 minutes, shaking halfway, until crisp and golden.
Meanwhile, cook the rice and chop the cucumber and tomatoes.
Mix the dairy-free yogurt with a squeeze of lemon, a little salt and chopped mint to make a quick dressing.
Build the bowls: rice, cucumber and tomato, the crispy chickpeas, and a generous drizzle of the minted yogurt.

Tips from the ZestyPlate Kitchen

Dry the corn really well before it hits the pan - wet corn steams instead of charring.
Use a hot pan and leave the corn undisturbed to get those smoky blackened spots.
Char the tortillas directly over a gas flame for a few seconds for extra flavour.
A crumble of feta or a drizzle of chipotle mayo makes a great optional finish.

Frequently Asked Questions

All work. Frozen is great and cheap - just thaw and dry it well. Fresh off the cob chars beautifully in summer.

It already is, as long as you skip any cheese topping. The avocado does the creamy work.

Sure - grilled halloumi, leftover chicken, or extra beans all bulk it up nicely.