ROASTED CHICKPEAS FRIED RICE

Chickpeas or known as garbanzo beans is one of my favorite beans. I’ve never had chickpeas before until I came to the U.S. almost 1.5 decades ago 🙂 and I was hooked ever since. I like it on salad, curry dishes, and of course roasted. Not too long ago, a Burmese friend introduce me to chickpeas fried rice. Well, needless to say…. I’m hooked and that’s why I’m here writing about it now 🙂

This is a great protein substitute for the fried rice, not to say economical and easy. Roasting the chickpeas in the oven really brings the whole dish up to another level. I love it and I almost finished the roasted chickpeas on their own!! ooppss!!! so easy to snack on these little morsels of goodness.

ROASTED CHICKPEAS FRIED RICE (4 servings)

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Ingredients

  

• 2 cups of uncooked long-grain white rice
• 2 Tbsp of cooking oil
• 2 large onions peeled and diced
• 2 cloves garlic peeled and minced
• 1 Tbsp of red chili paste optional
• Salt and freshly ground pepper to taste
• 2 cups of soy bean sprouts
• 2 stalks of green onions finely chopped
• Limes quartered

Roasted chickpeas:

• 15 oz of canned chickpeas/garbanzo beans drained and rinse with water
• 1 Tbsp of good quality curry powder
• 1 Tbsp of Olive oil
• Pinch of salt

Instructions

 

• Preheat your oven to 350 F. Drain off the liquid and rinse the chickpeas with water until it's no longer "slimy". Spread the chickpeas on a baking sheet and pick out the loose skin from the chick peas. Pat them really dry with clean kitchen towel. Drizzle with some olive oil, curry powder, and salt. Lightly toss to coat them evenly. Pop into the oven and roast for about 40 minutes to 1 hour (depending on your oven) until they are crispy and golden brown. Keep them warm while you are getting other things ready
• Rinse the rice with water until the water is clear. If you are cooking your rice with rice cooker, use about 1 1/2 cups of water to cook the rice. If you are not using rice cooker, use 2 cups of water. Bring to a boil and then lower the heat to let it simmer uncovered until all liquid is almost absorbed. Turn off the heat and cover with a lid for 15 minutes and then uncover and fluff the rice with a fork and let it completely cool down (repeat: COMPLETELY!!)
• When ready to make the fried rice. Preheat the wok or skillet on high heat. Add in the cooking oil and swirl to coat the wok/skillet. Add in the onions and garlic and saute until the onions are soft, about 3 minutes. Add in the red chili paste if using. Add in the cooked rice and roasted chickpeas into the wok or skillet. Toss to mix everything. Season with salt and freshly ground black pepper to your taste. Add in the soy bean sprouts and stir to mix again. I like my sprouts to be still slightly crunchy, so don't cook for too long. Turn off the heat and sprinkle in the green onions, squeeze in some lime juice and stir one last time to mix and serve immediately

Notes

I used brown rice to make the fried rice. I always use rice cooker to cook our rice It's best to use rice cooker to cook brown rice and if you do, I only use 1 1/4 cup of water for 1 cup of brown rice. If you cook it on stove-top, follow the recommendation on the package, but I found this usually less desirable for making fried rice. They often are too sticky and clumps together

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