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Peanut chickpea rice bowl | Daily Dine

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Peanut chickpea rice bowl

Peanut chickpea rice bowl

Make a rice bowl that's full of texture thanks to chickpeas and peanuts. It can be cooked in the oven or air-fryer and leftovers kept for lunch the next day

View original recipe on bbcgoodfood.com

dinnerair-fryerpeanuts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Nutritional Information

Calories:425 kcal

Carbohydrate:53 g

Fat:13 g

Dietary Fiber:18 g

Protein:18 g

Saturated Fat:2 g

Sodium:0.5 mg

Sugar:6 g

Ingredients

2 x 400g cans of chickpeas drained and dried using kitchen paper

small bunch of coriander finely chopped (save some extra whole leaves to serve, optional)

1 carrot cut into matchsticks (no need to peel)

1/2 cucumber seeds scooped out and cut into half-moons

1/2 red cabbage finely shredded

400g brown rice cooked

sesame seeds crispy onions or sliced red chilli, to serve

4 tbsp crunchy peanut butter

3 tsp reduced salt soy sauce

1 lime juiced

1 tbsp chilli oil (optional)

1/2 tsp maple syrup or mild flavoured honey

Instructions

Step 1
Heat the oven or air fryer to 200C/190C fan/gas 6. Make the dressing by mixing all of the ingredients together and season lightly. Pour the chickpeas onto a lined baking sheet and toss with half the dressing. Bake for 20-25 mins until crispy and golden. Leave to cool for 5 mins.
Step 2
Mix the remaining dressing with enough water to make a pourable consistency. Mix the chopped coriander, carrot, cucumber and red cabbage together in a small bowl, and season lightly.
Step 3
Split the rice between bowls, top with the veg mix and crispy chickpeas, then scatter over the coriander leaves, sesame seeds, crispy onions and sliced chilli, if you like.