Chili Garlic Crispy Chickpeas (Printable Version)

Golden crispy chickpeas in chili garlic sauce over fragrant jasmine rice for a vibrant meal.

# What You'll Need:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Chili Garlic Sauce

07 - 3 tablespoons chili garlic sauce
08 - 1 tablespoon soy sauce or tamari
09 - 1 tablespoon maple syrup or agave nectar
10 - 1 tablespoon rice vinegar
11 - 2 cloves garlic, minced
12 - 1 teaspoon grated fresh ginger

→ Jasmine Rice

13 - 1 1/2 cups jasmine rice
14 - 3 cups water
15 - 1/2 teaspoon salt

→ Garnishes

16 - 2 scallions, thinly sliced
17 - 1 tablespoon toasted sesame seeds
18 - Fresh cilantro leaves, optional
19 - Lime wedges, optional

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Pat chickpeas thoroughly dry with paper towels. Transfer to a bowl and toss with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
02 - Spread chickpeas in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, shaking the sheet halfway through cooking, until golden and crispy.
03 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together chili garlic sauce, soy sauce or tamari, maple syrup or agave nectar, rice vinegar, minced garlic, and grated fresh ginger until well combined.
05 - Transfer roasted chickpeas to a bowl. Drizzle with the chili garlic sauce and toss to coat evenly.
06 - Divide jasmine rice among serving bowls. Top with chili garlic crispy chickpeas. Garnish with scallions, sesame seeds, cilantro, and lime wedges as desired.

# Additional Tips::

01 -
  • The chickpeas actually get crispy, not mushy, giving you that satisfying textural contrast that makes eating feel intentional.
  • It's naturally plant-based but tastes so savory and complex that no one at the table will feel like they're missing anything.
  • You can have dinner on the table in under an hour, making it perfect for weeknights when ambition meets tired reality.
02 -
  • Drying the chickpeas thoroughly is non-negotiable—I learned this the hard way when I skipped the paper towel step and ended up with steamed chickpeas that were soft instead of crispy, which taught me that shortcuts in cooking usually announce themselves immediately.
  • The sauce will seem thin when you first mix it, but it coats beautifully once it hits the warm chickpeas—trust the process and don't add cornstarch or you'll end up with gluey rather than glossy.
03 -
  • Shake the baking sheet halfway through roasting—this ensures even crisping and prevents the bottom layer from browning too fast while the top lags behind.
  • Use a microplane grater for the ginger instead of a box grater; it distributes the flavor more evenly through the sauce and prevents fibrous chunks.
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