Chile-Crisp Chickpea Rice Bowls Recipe (2024)

I happened to have all the ingredients on had so gave it a try! It was pleasant enough but has a definite “cleaning out the fridge” vibe. I wouldn’t make a special effort to get ingredients for it, but if you have them it’s worth a try! I would crisp the chickpeas in a neutral oil first and mix in the chile crisp later—it got a little burnt before the chickpeas got crisp.

Good flavors and cheap! A little dry for me. Improved with a squeeze of lime at the end (fish sauce would also work well I think).

A squeeze of lemon at the end and a dollop of Greek yogurt were excellent additions.

Turned out very good! Made the following changes based on other comments:- when making chili crisp, added 2 tablespoons of sesame oil at the end. - used one can of chickpeas, and that was perfect amount to cover the pan in a single layer. Any more and would need to do in two batches. - crisped up chickpeas with vegetable oil for about 5 minutes, then added the chili crisp. fried for another 3-5 minutes. - served with couscous instead of rice because I just had it as leftovers.

The virtues of this dish are that it’s quick and it uses up items that are already in the kitchen or pantry ( if you’re a chile crisp devotee like me, anyway). You’ll definitely want a few squeezes of lime, as others have suggested — thank you! — and an additional drizzle of the crisp on top of the finished dish.

I added lime to the veggie mix. Used spaghetti squash vs rice because I had some from a farm stand. Tossed the SS in some Thai spicy chili sauce and soy. Husband doesn’t like tomatoes so I used diced cukes, celery, red cabbage, and red onion and cilantro. This was fabulous and will make again!

Really like this recipe! A few changes: -I’ve never used tomatoes with it ironically since I rarely buy them. Instead I’ve been garnishing with hot house cucumbers, Greek yogurt, and sesame seeds which add moisture and sweetness-really nice with coconut rice which is a little sweeter and more moist than normal rice (make rice in 1:1 coconut milk and water)

Adding a little bit of rice vinegar at the end really made it sing

This is great with some shiitake mushrooms added in near the end of cooking the chickpeas. Love how easy and delicious it is!

This recipe is fantastic. Two small heads of baby bok choi are a perfect sub if celery’s not your thing. I rough-chopped and blistered the bok choi over high heat with some chopped scallions for a few minutes. Also fried a couple of eggs in middle of the chickpeas at very end for protein boost.

……am I missing something. Bland and mushing. I ended up making it twice because while I was waiting for my chickpeas to crisp. The chili crisps burnt. What the heck is everyone talking about

Made this with ramen noodles instead of rice -Tossed the noodles with a little chili oil - delish! Subbed arugula and some Red onion for the celery and seasoned rice vinegar for the sugar In the veggie mix. Was too tired to go grab cilantro from the garden in the dark but would next time - We loved it!

Made coconut rice and added some rice vinegar to the tomato mixture. Next time I will use lime juice. Added some nice crispy cucumber and parsley - no cilantro on hand. Was a good way to use some of the tomatoes that I still have in my garden on October 1st. I think it is a great recipe and very adaptable. My husband and I both enjoyed it.

Put a spritz of lemon, tahini- straight, and chopped parsley on top. Thank me later.

Yum! My taste buds are tap-dancing. Had a big bag of previously cooked chickpeas in the freezer, so it made prep super easy. Love the crispy chickpeas, the crunch of celery, sweetness of tomatoes and the zing of chili crisp. Next time will try msjenne's suggestion of crisping the chickpeas in neutral oil prior to adding the chili crisp. Thanks, Ali!

I thought this would be better. I felt like the garbanzos needed something extra like garlic. And the veggie blend made no sense. Celery? Why?

As a broke and hungry grad student, I’ve made this dozens of times. We love a cheap, easy, and delicious week-night recipe! The only changes that I’ve made are using one can of chickpeas instead of 2, frying in just oil first (as others suggested), and subbing snap peas in for celery. Even with 1 can of chickpeas, I easily get 3 meals out of every batch.

Quick and easy. A bit salty..would use low sodium soy sauce next time

This was a sublimely perfect meal for one tonight. I’m glad I didn’t put too much stock in the more negative reviews and tried this. Made as written with one addition: I macerated thin sliced red onion in lime juice for 5 minutes, then added that to the veggie mix. So good! Halved the recipe for one person and was left with enough for hearty leftovers tomorrow.

Followed recipe exactly to cook and added a squeeze of lime - delicious spice and hearty meal - will definitely make again.

This recipe is real hit and miss for me. The ingredients are all great and taste good together, but after three times making this and trying different techniques and quantities in no way are the chickpeas crispy at all. They always end up being some mushy, chili-crispy mess. I almost wonder if you crisped them up in the oven and then tossed with the chili crisp you’d get a better result…? Were the chickpeas crispy I’d be more apt to cook this more often but I’m cutting bait.

Really easy and good flavors. Subbed out rice vinegar for the sugar,which worked nicely.

Pretty tasty. Sautéed zucchini with chile crisp in a separate pan to up the veg content. Good mix of flavors and textures. Got chile crispy from trader Joe’s