Chickpea & Mushroom Bowl

Instructions

1. Prepare the Chickpeas

   5 min hands-on18 min waiting

   • Preheat the oven to 200°C (390°F).
   • Drain and rinse the chickpeas, then pat dry.
   • Toss chickpeas with one-third of the spice mix and a drizzle of oil. Season with salt and pepper.
   • Spread on a baking tray lined with parchment paper. Bake for 15–20 minutes, stirring halfway, until crispy and golden brown.

2. Make the Spicy Lime Mayo

   3 min hands-on

   • Whisk together mayonnaise, juice of one lime, a portion of the spice mix, grated garlic, and chopped coriander leaves.
   • Stir until smooth and creamy. Refrigerate to meld flavors.

3. Prepare the Vegetables

   4 min hands-on

   • Dice the onion and chop the mushrooms into bite-sized chunks.
   • Finely chop coriander stalks, keeping leaves separate for garnish.

4. Cook the Mushrooms

   10 min hands-on

   • Heat a dry wok or large frying pan over high heat.
   • Add mushrooms with a portion of the spice mix.
   • Stir frequently and cook for 8–10 minutes until golden and slightly crispy. Remove and set aside.

5. Stir-Fry the Rice

   8 min hands-on

   • Reheat the wok over medium-high heat and add oil.
   • Sauté the onion for 2–3 minutes until softened.
   • Add precooked rice, stirring for 4–5 minutes until heated and lightly toasted.
   • Stir in cooked mushrooms and chopped coriander stalks. Adjust seasoning with salt and pepper.

6. Assemble the Bowl

   3 min hands-on

   • Divide rice mixture into warm serving bowls.
   • Top each with a dollop of spicy lime mayo.
   • Add crispy chickpeas and garnish with coriander leaves and a squeeze of lime.
   • Cooking tips:
   • Ensure chickpeas are dry before tossing with oil and spices for crispiness.
   • Cook mushrooms over high heat for caramelization and a crispy texture.
   • Use fresh lime juice in the mayo for enhanced flavor.
   • Add chili flakes or hot sauce for extra spice.