Spicy Chickpea Bibimbap-Style Rice Bowl

Ingredients

• 1 cup, cooked chickpeas
• 3/4 cup, cooked short-grain rice
• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 cup spinach
• 1 small, julienned carrot
• 4 sliced shiitake mushrooms(optional)
• 1 egg
• 1 tbsp soy sauce
• 2 cloves, minced garlic
• 1 tsp toasted sesame seeds
• 1/4 cup kimchi(optional)

Instructions

1. 1

   Toss chickpeas with 1 tbsp gochujang and half the sesame oil; roast at 200°C for 15 minutes until crispy-edged.

2. 2

   Sauté spinach with a splash of soy sauce and half the garlic until wilted; set aside.

3. 3

   Sauté carrot and mushrooms with remaining garlic until tender.

4. 4

   Fry the egg in a lightly oiled pan until the white is set and yolk runny.

5. 5

   Mix remaining gochujang with a teaspoon of water for drizzling.

6. 6

   Assemble: rice in a bowl, arrange vegetables and chickpeas in sections, top with the egg.

7. 7

   Drizzle with sauce, sprinkle sesame seeds, and serve with kimchi on the side. Mix everything before eating.