Chile-Crisp Chickpea Rice Bowls

Chile-Crisp Chickpea Rice Bowls

By Ali Slagle

Published Aug. 23, 2022

Total Time: 35 minutes

Rating: 5 (1,557 reviews)

Comments: 153 comments read

Introduction

This Chile-Crisp Chickpea Rice Bowl transcends mere sustenance, merging comforting warmth with a vibrant, umami-rich experience. At its core lies chickpeas caramelized in Chile-Crisp—a versatile Chinese condiment crafted from hot oil, dried chilies, and textural enhancers like fried shallots, garlic, sesame seeds, and fermented black beans. The result? A harmonious blend of spicy, crunchy, and sweet notes, ideal as a standalone snack or a hearty, balanced meal.

Key Components & Ingredients

Chile-Crisp, the star ingredient, is a concentrated umami base: a fusion of oil, dried chilies, and crispy add-ins (e.g., fried shallots, garlic chips, toasted sesame, and crushed fermented black beans) that delivers depth and heat. The chickpeas, when seared in this condiment, develop a satisfyingly crispy exterior while retaining a creamy interior. The dish is elevated by fresh, juicy tomatoes (for sweetness), crisp celery (for crunch), and aromatic cilantro, all balanced with soy sauce for brightness.

Ingredients (Serves 2)

• Chickpeas: 2 cups (300g) cooked (canned, drained/rinsed; or 1 cup dried, soaked overnight and simmered until tender)

• Chile-Crisp: 2–3 tbsp (store-bought or homemade; see recipe below)

• Rice: 1 cup short-grain white rice (or brown rice), 2 cups water

• Vegetables: 2 medium tomatoes (diced, ~1.5 cups), 1 celery stalk (finely diced, ~½ cup; substitute with bok choy, cucumber, or snap peas)

• Herbs: ¼ cup fresh cilantro (chopped)

• Seasoning: 1 tbsp low-sodium soy sauce, ½ tsp rice vinegar (optional), pinch of sugar (optional)

Homemade Chile-Crisp (Optional)

• ¼ cup vegetable oil

• ½ tsp dried red pepper flakes

• 1 tbsp fried shallots (store-bought or home-fried)

• 1 tbsp fried garlic chips (store-bought or home-fried)

• 1 tsp toasted sesame seeds

• 1 tsp crushed fermented black beans

• ¼ tsp sugar, salt to taste

Instructions

1. Cook the Rice: Rinse rice until water runs clear. Combine with water in a pot, bring to a boil, reduce heat, cover, and simmer 15–18 minutes until tender. Fluff with a fork and set aside.

2. Prepare Chickpeas: Drain and rinse canned chickpeas. Pat dry to ensure crisping (dry chickpeas should be fully cooked).

3. Make Chile-Crisp (If Homemade): Heat oil in a skillet over medium heat. Add red pepper flakes, fried shallots, garlic chips, fermented black beans, and sugar. Sauté 1–2 minutes until fragrant. Remove, stir in sesame seeds, and cool.

4. Sizzle the Chickpeas: Heat 2 tbsp Chile-Crisp in a large skillet. Add chickpeas and sauté 5–7 minutes, stirring to crisp evenly. Adjust heat to prevent burning.

5. Assemble the Bowl: Divide rice into two bowls. Top with sizzled chickpeas, diced tomatoes, celery, and cilantro. Drizzle with soy sauce and rice vinegar (if using). Add extra Chile-Crisp for heat.

Tips

• Texture Swaps: Replace celery with crunchy alternatives like bok choy or snow peas; add crushed peanuts for nuttiness.

• Make Ahead: Cook rice and chickpeas in advance; assemble fresh for optimal crispness.

• Chile-Crisp Storage: Leftover Chile-Crisp keeps for 2 weeks in an airtight container, enhancing other dishes like noodles or roasted veggies.

Final Note

This bowl is a testament to bold flavors and balanced textures: spicy chickpeas, fluffy rice, sweet tomatoes, and zesty herbs, all unified by the umami depth of Chile-Crisp. A weeknight staple and a crowd-pleasing addition to any meal plan.