Test Kitchen Favorite: Chickpea Bowl with Fried Rice
Topped with impossibly nutty roasted chickpeas, sweet carrots, organically sourced spinach, and a drizzle of creamy sesame-ginger dressing, this colorful dinner will have you licking the bowl.
With its built-in layers of flavors and textures (not to mention ridiculous good looks), it’s no wonder grain bowls are trending big time. These are happily inspired by bibimbap, a Korean dish with a foundation of crispy fried rice. Topped with impossibly nutty roasted chickpeas, sweet carrots, organically sourced spinach, and a drizzle of creamy sesame-ginger dressing, this colorful dinner will have you licking the bowl.
Arrange the chickpeas and carrots in a single layer on the baking sheet and space them apart as much as possible—doing so will help them roast instead of steam.
Shichimi togarashi is spicy, so use only as much as desired depending on your spice preference.
½ cup sushi rice
½ ounce ginger
4 ounces baby spinach
8 ounces carrots
1 can chickpeas
1 spice mix
⅛ teaspoon Chinese 5 spice
¼ teaspoon garlic powder
¼ teaspoon ground ginger
3 tablespoons sesame oil, divided
1 packet soy sauce (gluten-free)
1 container Chobani nonfat Greek yogurt
1 teaspoon shichimi togarashi
2 tablespoons canola oil
1¼ cups water
6″ small pot with lid
12″ large nonstick pan
1. Cook Rice
Preheat oven to 450°F. In a small pot over high heat, combine rice, 1¼ cups water, and a pinch salt. Bring to a boil, then stir once, cover pot, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, ﬂuﬀ with a fork, and set aside.
2. Prepare Ingredients
While rice cooks, trim and discard skin of ginger and mince. Rinse spinach. Rinse carrots and cut crosswise into ¼-inch coins. Drain chickpeas, rinse, and pat dry with paper towel.
3. Roast Chickpeas and Carrots
On ½ of a baking sheet, toss chickpeas with spice mix, 1 tablespoon canola oil, ½ teaspoon kosher salt, and pepper as desired. On other ½, toss carrots with 1 tablespoon canola oil, ¼ teaspoon kosher salt and pepper as desired. Arrange all ingredients in a single layer, transfer to oven, and roast together until chickpeas are crisp and carrots are tender, 17-18 minutes (see Recipe Tip).
4. Sauté Spinach
While chickpeas and carrots roast, heat 1 tablespoon sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add spinach. Season with ¼ teaspoon kosher salt and pepper as desired. Sauté, stirring, until just wilted, 1-2 minutes. Transfer to a plate and set aside.
5. Fry Rice
Wipe pan from spinach clean and add another 1½ tablespoons sesame oil over medium-high heat. When oil is shimmering, add rice in a single layer and fry without moving until golden on bottom, 4-5 minutes. Remove pan from heat. Meanwhile, add soy sauce, ginger, and remaining sesame oil to container with Chobani yogurt to make sesame-ginger dressing. Stir to combine. Season with ⅛ teaspoon kosher salt and pepper as desired.
6. Plate Fried Rice
Serve fried rice with crispy chickpeas, carrots, and sautéed spinach alongside. Drizzle over sesame-ginger dressing and sprinkle as much shichimi togarashi as desired on top of everything (see Recipe Tip). Enjoy your chickpea bowl tribute to bibimbap.