Crispy Smashed Chickpea Bowls with Turmeric Rice and Cilantro Chutney

Ingredients

• 3 cups canned chickpeas, drained and dried well
• 1.5 cups basmati rice
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon smoked paprika
• 4 tablespoons avocado oil
• 1 cup fresh cilantro
• 1/4 cup fresh mint leaves
• 1 piece jalapeño, stemmed
• 1 tablespoon fresh ginger, grated
• 3 tablespoons lime juice
• 1 large red onion
• 1/3 cup rice vinegar
• 1 teaspoon sugar
• 1 large sweet potato, cut into 1/2-inch cubes
• 1.5 teaspoons salt
• 2 tablespoons coconut milk(optional)

Instructions

1. 1

   Quick-pickle the onion: slice thin and submerge in rice vinegar with sugar and 1/2 teaspoon salt. Set aside at least 20 minutes.

2. 2

   Make the chutney: blend cilantro, mint, jalapeño, ginger, 2 tablespoons lime juice, 1/4 teaspoon salt, and 2 tablespoons water until smooth.

3. 3

   Cook the rice: rinse basmati until water runs clear, then cook with turmeric, 1/2 teaspoon salt, and 2.25 cups water, covered, 15 minutes. Rest 10 minutes, then fluff.

4. 4

   Toss sweet potato cubes with 1 tablespoon avocado oil and 1/4 teaspoon salt; roast at 425°F (220°C) for 25 minutes until caramelized.

5. 5

   Pat chickpeas very dry. Heat 2 tablespoons avocado oil in a large skillet over medium-high. Add chickpeas in a single layer and cook 8-10 minutes, pressing occasionally, until blistered and crisp.

6. 6

   Add cumin, garam masala, smoked paprika, and 1/2 teaspoon salt; toss 1 minute until fragrant. Finish with remaining lime juice.

7. 7

   Build bowls: turmeric rice base, roasted sweet potato, crispy chickpeas, drained pickled onions, and a generous drizzle of chutney. Swirl coconut milk into the chutney for extra richness if desired.