Crispy Herbed Chickpeas Over Rice

  • 2 c white rice
  • 2 cans chickpeas (garbanzo beans), drained, rinsed, and dried
  • 1/3 c olive oil
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 2 c fresh parsley and chives, chopped
  • 2 carrots, shredded or finely chopped
  • 10 oz plain Greek yogurt
  • Salt, pepper to taste
  • Hot sauce like sambal or sriracha, to taste

Cook white rice on stovetop or in rice cooker. Warm 1/3 cup olive oil in skillet over medium heat, add the drained, rinsed, and dried chickpeas. After about 7 minutes, season with salt to taste, and add the shallots and garlic. After 12-15 minutes of cooking, chickpeas should be crispy on the outside. In a separate bowl, crack black pepper into the Greek yogurt and add a splash of olive oil. When chickpeas are crisp, pour into a serving bowl and mix in the chopped parsley and chives. Serve chickpeas over rice, garnish with generous scoops of the peppered yogurt, shredded carrots, and flaky salt, olive oil, and hot sauce to taste.

Submitted by Cami Beatty
Link to original Bon Appetit recipe