Roasted Chickpea Rice Bowl

So, chickpeas... I have to say they’ve never been my favourite thing to eat.  I’m a big fan of them hidden in something else like hummus or falafel but on their own, not so much.  However, as with most things, roasting them proves a remarkable transformation.  In the oven they become slightly firmer on the outside giving them a nice crunch.  Roasting them in spices gives them a wonderful deep flavour and sort of disguises their chickpeaness which for me is a good thing.  Chickpeas are also high in protein.  As someone who eats a mostly vegetarian diet that’s a real bonus.  I threw together this rice bowl for lunch at the weekend.  I’ve also used roasted chickpeas in salads and as a topping for sweet potato inspired by this recipe on The First Mess.

I roasted the chickpeas in turmeric but I’ve also used a mix of turmeric and dried rosemary.  Cumin or paprika would also be great.

Serves 2

1-2 carrots sliced with a mandolin in to ribbons

Handful of chard chopped and tough stems removed

½ can chickpeas rinsed and dried with paper towel

½ teaspoon turmeric (or whatever spices you like)

Handful of flaked almonds, toasted

Cooked brown rice or whatever grain you would like.

Preheat the oven to Gas Mark 6, 200°C, 400°F

Toss the chickpeas in the spices and a little olive oil.  Spread out on a baking tray lined with parchment and roast for about 15 minutes until crispy and golden.

On a separate baking tray toss the carrots in olive oil and roast for about 10-15 minutes until they are just cooked but still retain a little bite.  Add the chard to the carrots for approximately 2 minutes before they are ready to wilt in the oven.  Toss everything together with the cooked brown rice.  Drizzle with a little extra olive oil and season to taste.  Sprinkle the toasted almonds on top.