Crispy Chickpea Bowl

also called crispy chickpea bowl · roasted chickpea bowl · chickpea crunch bowl · quinoa bowl · vegetarian bowl · grain bowl · power bowl · buddha bowl

The table

Chickpeas only crisp if they are dry. Roll them in a towel and rub the loose skins off; the skins go leathery.
2 cans(15 oz each; drained, dried, loose skins rubbed off)chickpeasroast 425°F (220°C) 35 min, until they rattleseason them hotbuild it, chickpeas last so they stay loud
2 Tbs(30 mL)olive oil
3/4 tspkosher salt
1 Tbsza'atar
1 cup(170 g; rinsed and drained well)quinoatoast 3 min, simmer 15 min, rest 10 min
1 3/4 cups(415 mL)water
1/2 tspkosher salt
1 lb(450 g; halved lengthwise)carrotsroast 425°F (220°C) 28 min, cut side down
2 Tbs(30 mL)olive oil
1 Tbshoney
1/2 tspkosher salt
4 cups(packed)baby kale
1/3 cup(80 mL)tahini sauce
1/2(juiced)lemon
1/4 cup(chopped)flat-leaf parsley
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.18 things to get out.

Pans and tools

Before anything else

2roast 425°F (220°C) 35 min, until they rattle

3toast 3 min, simmer 15 min, rest 10 min

4roast 425°F (220°C) 28 min, cut side down

5season them hot

goes in with what step 2 made

6build it, chickpeas last so they stay loud

goes in with what steps 3, 4 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 35 min2 of 5 steps give no time
Needs you
about 3 min

  1. toast 3 min, simmer 15 min, rest 10 min

    28 minneeds youfrom the start

  2. roast 425°F (220°C) 35 min, until they rattle

    35 minwalk awayfrom the start

  3. roast 425°F (220°C) 28 min, cut side down

    28 minwalk awayfrom the start

  4. season them hot

    not timed35 min in

  5. build it, chickpeas last so they stay loud

    not timed35 min in

You'll need saucepan · sheet pan

Goes with

See how it is written
>> title: Crispy Chickpea Bowl
>> category: Rice, Beans & Grains
>> tags: chickpeas, quinoa, carrots, zaatar, vegetarian, sheet pan, bowl
>> counters: The Bowl Shop
>> aka: crispy chickpea bowl, roasted chickpea bowl, chickpea crunch bowl, quinoa bowl, vegetarian bowl, grain bowl, power bowl, buddha bowl
>> pairs-with: zaatar, tahini-sauce, hummus
>> servings: 4
>> time: 1 hr

>> step: Chickpeas only crisp if they are dry. Roll them in a towel and rub the loose skins off; the skins go leathery.
Chickpeas only crisp if they are dry.

>> step: toast 3 min, simmer 15 min, rest 10 min
Toast @quinoa{1%cup}(170 g; rinsed and drained well) dry in a #saucepan{} ~toast{3%min}, until it smells nutty, then simmer it covered with @water{1 3/4%cups}(415 mL) and @kosher salt{1/2%tsp} ~simmer{15%min}, and ~rest{10%min} off the heat.

>> step: roast 425°F (220°C) 35 min, until they rattle
Roast @chickpeas{2%cans}(15 oz each; drained, dried, loose skins rubbed off) tossed with @olive oil{2%Tbs}(30 mL) and @kosher salt{3/4%tsp} on a #sheet pan{} at 425°F (220°C) ~roast{35%min}, shaking the pan twice, until they rattle and crack under a thumb.

>> step: season them hot
Toss @&(~1)chickpeas{} hot with @za'atar{1%Tbs} — the heat left in them is what makes the spice stick instead of sitting in the bottom of the pan.

>> step: roast 425°F (220°C) 28 min, cut side down
Roast @carrots{1%lb}(450 g; halved lengthwise) tossed with @olive oil{2%Tbs}(30 mL), @honey{1%Tbs} and @kosher salt{1/2%tsp} at 425°F (220°C) ~roast{28%min}, cut side down, until the flat faces caramelise.

>> step: build it, chickpeas last so they stay loud
Fork @&(~4)quinoa{} into four bowls, lay @&(~1)roasted carrots{} over it and scatter @&(~2)za'atar chickpeas{} across the top, then finish with @baby kale{4%cups}(packed), @tahini sauce{1/3%cup}(80 mL), @lemon{1/2}(juiced) and @flat-leaf parsley{1/4%cup}(chopped).