Mushroom Chickpea Rice

Ingredients

  • 400ml canned chickpeas
  • 3 large king oyster mushrooms
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1/2 tsp cayenne pepper
  • pinch of salt
  • 2 tbsp avocado oil
  • 3 pieces garlic
  • 2 cups basmati rice
  • 3 tbsp chili oil
  • 1 tbsp tomato paste
  • 2 cups water
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp Chinese black vinegar
  • 1 tbsp maple syrup
  • 14g fresh Thai basil

Method

  1. Preheat the oven to 400 F. Drain and rinse the chickpeas. Then, line a mixing bowl with some paper towel and add in the chickpeas. Toss to dry the chickpeas, then remove the paper towels
  2. Chop the king oyster mushrooms into cubes slightly larger than the size of a chickpea. This way, they will cook together evenly. Add the mushrooms to the chickpeas
  3. Add the smoked paprika, sweet paprika, cayenne pepper, generous pinch of salt, and avocado oil. Toss to combine. Then, spread onto a baking tray lined with parchment paper
  4. Finely chop the garlic. Use a sieve to rinse and drain the rice, then set aside
  5. Heat up a sauté pan to medium low heat. Add the chili oil followed by the garlic. Stir and cook for about 1 min. Add the tomato paste and cook for another minute. Add the rice. Turn the heat up to medium high and give the pan a stir
  6. Add the water, give the pan a quick stir, then do not disturb any further. When the water begins to bubble, allow the rice to bubble away for about a minute or so. Then, cover and cook on medium low for 15 min
  7. Place the chickpeas and mushrooms into the oven and bake for 20-25 min
  8. Mix and combine the soy sauce, dark soy sauce, toasted sesame oil, Chinese black vinegar, and maple syrup. Chop the fresh Thai basil and set aside
  9. After 15 min, turn the heat off and let the rice steam further for 10 min
  10. Plate the rice and spoon over some of the sauce. Top with some of the roasted chickpeas and mushrooms. Sprinkle over some of the chopped Thai basil and serve!