Tikka Twist Rice Bowl
Crisp chickpeas over basmati with roasted vegetables and a yogurt drizzle. A weeknight bowl built from leftovers.
Photography is illustrative. Every recipe is tested.
Ingredients
- 1 cup basmati rice, cooked (about 3 cups)
- 2 teaspoons Tikka Twist Signature Blend
- 1 can (15 oz) chickpeas, drained and patted dry
- 2 cups roasted vegetables, whatever you have
- 2 tablespoons olive oil
- Plain yogurt, to drizzle
- Cilantro or mint, and a lemon wedge
Contains: Soy, Wheat.
Using the blend
2 teaspoons
Bloom it briefly in oil over low heat, 30 to 45 seconds and no longer. The tomato and mango powders in the blend turn bitter if they sit in a hot pan. You want it fragrant, not darkened.
Method
- 01
Drain the chickpeas and pat them thoroughly dry. Wet chickpeas steam and never crisp.
- 02
Warm the olive oil in a skillet over medium heat. Add the chickpeas in a single layer and leave them alone for 4 to 5 minutes until blistered and golden.
- 03
Turn the heat to low. Add the 2 teaspoons of Tikka Twist and stir constantly for 30 to 45 seconds, just until it smells fragrant. Pull the pan off the heat the moment it does.
- 04
Toss half the chickpeas through the warm rice so the grains pick up the spice.
- 05
Build the bowls: rice, the remaining chickpeas, then the roasted vegetables.
- 06
Drizzle with yogurt, scatter herbs and finish with lemon.