Ingredients
Roasted Chickpeas and Vegetables
- 2 cans chickpeas (15 oz / 400 g each), rinsed and drained
- 2 medium carrots, chopped
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 3 cups (300 g) broccoli florets, fresh or frozen
Peanut Sauce
- ½ cup (125 g) creamy peanut butter (preferably natural)
- 3 tablespoons (45 ml) reduced-sodium soy sauce
- 3 tablespoons (45 ml) lime juice or lemon juice
- 2 tablespoons (30 ml) maple syrup or honey
For Serving
- 2 cups (350 g) cooked rice (jasmine, basmati, or brown)
- 1 chopped scallion or crushed peanuts
- Diced mango or pineapple (optional, for freshness)
Instructions
- Preheat and prepare ingredients: Preheat your oven to 430°F (220°C). If not already cooked, prepare 2 cups of your choice of rice according to package instructions.
- Roast chickpeas and vegetables: Drain, rinse, and pat dry the chickpeas thoroughly. Place chickpeas, chopped carrots, and sliced onion on a large baking sheet. Drizzle with olive oil and soy sauce, then sprinkle smoked paprika and garlic powder evenly. Toss everything to coat well, then spread out in a single layer. Roast in the preheated oven for 25–30 minutes until the vegetables are tender and chickpeas lightly browned.
- Make peanut sauce: In a medium bowl, whisk together creamy peanut butter, soy sauce, lime or lemon juice, and maple syrup or honey. Add water gradually, stirring, until the sauce reaches a smooth, drizzle-friendly consistency. For a creamier texture, blend using a blender or food processor.
- Steam broccoli: Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a microwave-safe plate or lid and microwave on high for 3–4 minutes until bright green and tender. Carefully remove the cover and drain any excess water.
- Combine rice and roasted mixture: Add the cooked rice and steamed broccoli to the baking sheet with the roasted chickpeas and vegetables. Toss gently so the rice soaks up the roasting juices and spices.
- Serve: Divide the mixture into individual bowls. Drizzle generously with the prepared peanut sauce. Garnish with chopped scallions or crushed peanuts. Optionally add diced mango or pineapple for a fresh, sweet contrast. Serve immediately.
Notes
- Drain and dry chickpeas well to ensure they roast crispy rather than soggy.
- Feel free to swap out broccoli for other vegetables like cauliflower or snap peas.
- The peanut sauce can be adjusted for sweetness or tanginess by varying the maple syrup and lime juice to taste.
- Add diced tropical fruits such as mango or pineapple to brighten the flavors and add freshness.
- This recipe can easily be made gluten-free by using tamari or a gluten-free soy sauce alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion / Healthy
- Diet: Vegetarian
