Korean Spicy Chickpea Rice Bowls Recipe

About this recipe

A vibrant bowl featuring spicy chickpeas, crisp vegetables, and nutty sesame rice for a wholesome dinner.

Ingredients

• 500G Biona Organic Long Grain Italian White Rice
• 250 G Sempio Gochujang
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 160 Ml Cj Bibigo Sesame Oil
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• 1 Jar Rowse Clear Honey
• 400G Whole Chickpeas In Water
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce
• - Ktc Vegetable Oil

Instructions

1. 1. Drain and rinse the canned chickpeas thoroughly under cold water.
2. 2. Finely mince the garlic and ginger, and set them aside for the sauce preparation.
3. 3. Heat vegetable oil in a pan and sauté the chickpeas until slightly golden, about 5 minutes.
4. 4. In a bowl, mix gochujang, soy sauce, rice vinegar, honey, garlic, and ginger to make the sauce.
5. 5. Pour the sauce over the chickpeas and cook for 3-5 minutes, stirring frequently, until well coated.
6. 6. Cook the white rice according to package instructions, then toss it with sesame oil and sesame seeds.
7. 7. Peel and julienne the carrot; slice the cucumber thinly, and chop the spring onions finely.
8. 8. Assemble the bowls by layering sesame rice, spicy chickpeas, and fresh vegetables neatly.
9. 9. Garnish with additional sesame seeds and spring onions for a vibrant finish.