Uploaded January 2024 | Updated September 2026, 3 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
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 (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 and turn the heat to medium high
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. Rinse and drain the canned chickpeas and set aside
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
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/92JuX24oPnw
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
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 (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 and turn the heat to medium high
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. Rinse and drain the canned chickpeas and set aside
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
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/92JuX24oPnw
