Love Chickpeas? You’ll also love how Simple this Rice recipe is!

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LEARN HOW TO MAKE A QUICK CHICKPEA RICE RECIPE TONIGHT!

LAY HO MA (how’s it going in Cantonese)! If there is one combination that I absolutely adore, it has to be rice and chickpeas. Join me in this episode and learn how to make a tasty spiced chickpea and rice recipe today!

Ingredients:
1 cup long grain rice
1 tbsp olive oil
2 tbsp tomato paste
pinch of chili flakes
pinches of salt
1 + 1/4 cup water
3 pieces garlic
1/2 onion
1/4 red bell pepper
1 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
400ml canned chickpeas
1 tsp cumin
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp sumac
few sprigs cilantro
squeeze of lemon

Directions:
1. Rinse and drain the long grain rice 2-3 times to get rid of the excess starch
2. Heat up a small saucepan to medium low heat. Add the olive oil, tomato paste, chili flakes, and a pinch of salt. Gently cook for a few minutes. Add the rice to the saucepan and give it a good stir, then add 1 cup of water
3. When the water begins to bubble, give it a stir and turn the heat down to medium low. Cover and cook for 15min
4. Finely chop the garlic. Thinly slice the onion and red bell pepper
5. Heat up a sauté pan to medium heat. Add the chili oil followed by the onions. Sauté for 3-4mins. After 15mins, turn the heat off on the rice and let it steam further for 10mins
6. Add the garlic and sauté for a couple of minutes. Add the red bell pepper and sauté for another couple of minutes. Add the cumin, sweet paprika, smoked paprika, sumac, and a generous pinch of salt. Give the pan a good stir
7. Add the chickpeas followed by a 1/4 cup of water. Give the pan a stir and cook for another few minutes
8. Plate the rice and chickpeas. Garnish with some freshly chopped cilantro and a splash of fresh lemon juice

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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On today’s menu an extraordinary and flavorful recipe that will pan out amazing spiced chickpeas with rice L let us go in cantones welcome to young man cooking I’m Will Young this recipe is uncomplicated really delicious and it’ll be ready in no time before we get started if you enjoy today’s episode

Be sure to give it a thumbs up leave a comment below let’s begin 1 cup long grain rice rinse and drain the rice two to three times get rid of the excess Starch small sauce pan medium low heat 1 tbsp olive oil 2 tbspoon tomato paste pinch of chili flakes pinch of salt gently cook the tomato paste for a couple of minutes Add the rice to the saucepan give the rice a stir combining all those amazing Flavors 1 cup water feel free to use veggie stock if you have some on hand turn the heat to medium high and give the rice a stir when the water begins to Bubble turn the heat to medium low give the rice another quick stir cover the pan and let it cook for 15

Minutes by the way we got a lot of questions about cooking tools and Specialty ingredients seen on the cooking show here on YouTube and a little while ago I created the official young man cooking newsletter that goes out every single week where I write a short snippet about cooking tools and

Specialty ingredients used on the cooking show we definitely do our best to answer everyone’s questions but you never know an upcoming newsletter might actually have the answers you’re looking for of course the newsletter is completely free to sign up and you can unsubscribe at any time for more information about that newsletter

Definitely check out that link in the description box or you can visit Youngman cooking.com Three pieces of garlic finally chopped this recipe is good for about two portions but of course you can multiply it to make more Half an onion thinly sliced you can also substitute for red onion or shallots if you have those on Hand quarter of a red bell pepper thinly sliced this pepper will add some nice acidity and sweetness to the recipe saute pan medium heat of course we need to add chili oil in there somewhere but in all seriousness the spicy flavor and the Smoky Aroma from the chili oil will go

Incredible with all the other flavors in this recipe if you want to make this really easy at home I’ll leave a link in the description box below for to check this out after 15 minutes turn the heat off to the rice and let it steam further for another 10 minutes 1 tbsp chili

Oil onions sauté for 3 to 4 Minutes Garlic sauté for a couple of minutes red bell pepper sauté for another couple of minutes 400 mil canned chickpeas you can save the chickpea water or Aqua FAA to make a thick mayonnaise rinse the chickpeas with some water and set it aside 1 tpoon cumin 1 taspo smoked paprika 1 tasp sweet

Paprika 1 taspo sumac generous pin of salt give the pan a good stir the sumac will add an extraordinary but subtle citrusy notes to the chickpeas and a chickpeas to the Pan 1/4 cup water give the pan a stir and cook for another few Minutes turn the heat off and get ready to Plate fluff the rice using a fork or a paddle be sure to accidentally plate some of the crispy rice onto your plate plate the rice Generously plate the spiced chicken Peas garnish with some fresh cilantro and a splash of fresh lemon Juice you can now enjoy the Savory and refreshing dish with absolute confidence that right there is an amazing Meal boy oh boy that is just so delicious visually it looks like an incredibly rustic earthy dish with that beautiful red from the red bell pepper and that pop of green color from the cilantro right from that first bite you’re welcomed with that comforting fluffy texture from the basmu rice the

Sweetness from the red bell peppers and that little bit of acidity and of course a little spiciness from the chili flakes in the rice and that chili oil which also brings that extraordinary Smoky fragrance the rice has that that subtle sweetness from the tomato paste and it

Also gives it that beautiful glow the cilantro adds that freshness and the chickpeas really substantiates the body of this entire dish the onions and garlic are just melted and caramelized into this entire dish and you get that punch of earthiness from the cumin that little Spritz of fresh lemon juice

Really brightens up those extraordinary earthy flavors and lastly you get this exciting layer of that burnt crust from the rice when mixed into everything just adds even more flavor and texture it brings so much joy to see those crispy little rice bits not only does this dish have extraordinary flavors incredibly

Delicious so easy to put together and doesn’t require a lot of ingredients definitely one of those recipes that will fit into the weekly Rotation it’s simple delicious recipes like this that makes it so exciting to cook at home if you love easy delicious recipes like me then definitely check out or pick up your copy of one of the three young man cooking cookbooks there’s a print or digital version of

These books you can also check out the young man cooking merch and plb Sushi masterclass if you enjoyed today’s episode remember to give it a thumbs up leave a comment below if you’re not already subscribed with that notification Bell clicked definitely do so I’ll see you in the next Episode