Crispy Spiced Chickpea & Rice Bowl
Crunchy skillet-crisped chickpeas tossed in cumin and smoked paprika, served over rice with chopped cucumber or cherry tomatoes.
Diet labels (Vegetarian, Vegan, Gluten Free) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
10 mins
15 mins
25 mins
Easy
Crunchy skillet-crisped chickpeas tossed in cumin and smoked paprika, served over rice with chopped cucumber or cherry tomatoes.
Ingredients
(8 items)- [ ]1 can (15 oz), rinsed and thoroughly dried Canned chickpeas (garbanzo beans)
- [ ]2 cups Cooked jasmine or brown rice
- [ ]1 tsp Smoked paprika
- [ ]1/2 tsp Ground cumin
- [ ]1/2 tsp Garlic powder
- [ ]2 tbsp Olive oil
- [ ]1 cup, chopped Cucumber or cherry tomatoes
- [ ]To taste Salt and black pepper
Substitutions:
- • Chickpeas → Canned white beans or cubed firm tofu
Instructions
- 1.
Spread rinsed chickpeas on clean paper towels and roll gently to dry thoroughly (dry chickpeas get much crispier).
- 2.
Heat olive oil in a skillet over medium-high heat. Add chickpeas and cook undisturbed for 4 minutes, then shake skillet and cook another 6 minutes until blistered and crunchy.
- 3.
Remove skillet from heat. Immediately sprinkle smoked paprika, cumin, garlic powder, salt, and pepper, tossing so spices coat hot oil without scorching.
- 4.
Assemble bowls: spoon warm rice, add chopped vegetables, and top with crunchy spiced chickpeas.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Spread rinsed chickpeas on clean paper towels and roll gently to dry thoroughly (dry chickpeas get much crispier).
Heat olive oil in a skillet over medium-high heat. Add chickpeas and cook undisturbed for 4 minutes, then shake skillet and cook another 6 minutes until blistered and crunchy.
Remove skillet from heat. Immediately sprinkle smoked paprika, cumin, garlic powder, salt, and pepper, tossing so spices coat hot oil without scorching.
Assemble bowls: spoon warm rice, add chopped vegetables, and top with crunchy spiced chickpeas.
Ingredient Substitutions
- If you don't have Chickpeas: replace with Canned white beans or cubed firm tofu.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Moisture prevents crisping: make sure chickpeas are completely dry before they hit the hot oil.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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