Buffalo-Spiced Chickpea Bowls

Name: Buffalo-Spiced Chickpea Bowls with Roasted Veggies, Pickled Shallot, Avocado & Buttermilk Ranch
Yield: 2 servings
Cuisine: American
Ingredients: 1 Avocado; 1 Chickpeas; 1/2 cup Rice; 1 tsp Celery; 5 tsp Wine; 1 clove Garlic; 4 oz Tomato; 1/4 oz Frank's Seasoning Blend; 9 oz Carrot; 3 oz Butter; 1 unit Shallot; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Veggies, Pickled Shallot, Avocado & Buttermilk Ranch

By Recipe0 System

Move over, chicken—there’s a new Buffalo-spiced star in town. This week, we roast chickpeas with Frank’s Red Hot seasoning for a super crispy, zesty results. But wait, there’s more: They’re piled into bowls with buttery jasmine rice, roasted carrots and tomatoes, pickled shallot, and avocado. Buffalo’s favorite creamy dipper—buttermilk ranch dressing—makes a satisfying drizzle over top.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Avocado
1 Chickpeas
1/2 cup Rice
1 tsp Celery
5 tsp Wine
1 clove Garlic
4 oz Tomato
1/4 oz Frank's Seasoning Blend
9 oz Carrot
3 oz Butter
1 unit Shallot
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce.

Peel and mince garlic. Drain and rinse chickpeas; pat very dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice shallot.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, for 30 seconds.

Stir in rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3

While rice cooks, toss chickpeas on a baking sheet with a drizzle of oil and half the Frank’s RedHot® Original Seasoning (you’ll use the rest later).

On a separate sheet, toss carrots and tomatoes with a large drizzle of oil and celery salt.

Roast chickpeas on top rack and veggies on middle rack until chickpeas are crispy and veggies are tender and browned, 20-25 minutes. TIP: It’s natural for the chickpeas to pop a bit when they roast.
4

Meanwhile, in a small microwave-safe bowl, combine shallot, half the vinegar, ¼ tsp sugar, a splash of water, and a pinch of salt. (For 4 servings, use all the vinegar and ½ tsp sugar.) Cover with plastic wrap and microwave for 1 minute.

Halve, pit, and peel avocado; thinly slice. Sprinkle with salt.
5

When chickpeas have a few minutes left, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 45 seconds. Stir in remaining Frank’s RedHot® Original Seasoning.

Once chickpeas are done, remove sheet from oven and pour Buffalo mixture on top; carefully toss on sheet until thoroughly coated.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Divide rice between shallow bowls; top with chickpeas, veggies, avocado, and pickled shallot (draining first). Drizzle with buttermilk ranch dressing and serve.

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