Uploaded November 2024 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE A QUICK AND DELICIOUS CHILI CHICKPEA RICE BOWL RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! I don't think I am ever without a can of chickpeas in the pantry. They are by far one of the most versatile ingredients and they're quite tasty as well! Join me in this episode and learn how to make a quick and delicious chili chickpea rice bowl recipe perfect for dinner tonight!
Ingredients:
400ml canned chickpeas
1 tsp sweet paprika
pinch of salt
pepper to taste
1 tsp avocado oil
1 onion
small piece galangal
4 pieces garlic
1 stalk lemongrass
2 tbsp peanuts
3 tbsp dried shredded coconut
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 cup basmati rice
1 cup water
2 tbsp brown sugar
1/2 tsp cayenne pepper
400ml canned coconut cream
2 tbsp soy sauce
2 tsp dark soy sauce
Thai basil to serve
avocado to serve
Directions:
1. Preheat the oven to 400F. Rinse and drain the chickpeas, then place into a large mixing bowl. Add the sweet paprika, salt, pepper, and 1 tsp avocado oil. Toss to coat. Then, spread the chickpeas onto a baking tray lined with parchment paper. Bake in the oven for 15-18mins
2. Finely dice the onion, galangal, garlic, and lemongrass. Heat up a sauté pan to medium high heat. Add in the peanuts and dried shredded coconut. Stir and toast for 3-5mins. When it's golden brown, set aside
3. Place the pan back onto medium heat. Add the chili oil followed by the onions, galangal, and lemongrass. Sauté for 4-5mins
4. Cook the rice in the meantime. If using stovetop, rinse and drain the rice in a small saucepan. Then, add the water and heat on medium high heat. When the water begins to bubble, give it a stir and turn the heat to medium low. Then, cover and cook for 15mins
5. Add the garlic to the sauté pan and stir. Add the brown sugar and cayenne pepper. Stir and cook for about 1min. Add the coconut cream and bring to a boil. Then, add the soy sauce and dark soy sauce. Turn down the heat to just under medium and simmer for about 25mins. Stir the sauce occasionally
6. When the chickpeas are done, take them out of the oven. After 15mins, turn off the heat on the rice and allow it to steam further for another 10mins
7. Carefully add the chickpeas to the sauce and give it a stir. Plate the rice and saucey chickpeas. Sprinkle over some of the toasted peanuts and shredded coconut. Garnish with some fresh Thai basil and some cubed avocado to serve
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/Lkn99CpPJg8
Music ID QLFDLQ8OEBMAURPT, 3LVQRZLRNKVIWNDR
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK AND DELICIOUS CHILI CHICKPEA RICE BOWL RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! I don't think I am ever without a can of chickpeas in the pantry. They are by far one of the most versatile ingredients and they're quite tasty as well! Join me in this episode and learn how to make a quick and delicious chili chickpea rice bowl recipe perfect for dinner tonight!
Ingredients:
400ml canned chickpeas
1 tsp sweet paprika
pinch of salt
pepper to taste
1 tsp avocado oil
1 onion
small piece galangal
4 pieces garlic
1 stalk lemongrass
2 tbsp peanuts
3 tbsp dried shredded coconut
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 cup basmati rice
1 cup water
2 tbsp brown sugar
1/2 tsp cayenne pepper
400ml canned coconut cream
2 tbsp soy sauce
2 tsp dark soy sauce
Thai basil to serve
avocado to serve
Directions:
1. Preheat the oven to 400F. Rinse and drain the chickpeas, then place into a large mixing bowl. Add the sweet paprika, salt, pepper, and 1 tsp avocado oil. Toss to coat. Then, spread the chickpeas onto a baking tray lined with parchment paper. Bake in the oven for 15-18mins
2. Finely dice the onion, galangal, garlic, and lemongrass. Heat up a sauté pan to medium high heat. Add in the peanuts and dried shredded coconut. Stir and toast for 3-5mins. When it's golden brown, set aside
3. Place the pan back onto medium heat. Add the chili oil followed by the onions, galangal, and lemongrass. Sauté for 4-5mins
4. Cook the rice in the meantime. If using stovetop, rinse and drain the rice in a small saucepan. Then, add the water and heat on medium high heat. When the water begins to bubble, give it a stir and turn the heat to medium low. Then, cover and cook for 15mins
5. Add the garlic to the sauté pan and stir. Add the brown sugar and cayenne pepper. Stir and cook for about 1min. Add the coconut cream and bring to a boil. Then, add the soy sauce and dark soy sauce. Turn down the heat to just under medium and simmer for about 25mins. Stir the sauce occasionally
6. When the chickpeas are done, take them out of the oven. After 15mins, turn off the heat on the rice and allow it to steam further for another 10mins
7. Carefully add the chickpeas to the sauce and give it a stir. Plate the rice and saucey chickpeas. Sprinkle over some of the toasted peanuts and shredded coconut. Garnish with some fresh Thai basil and some cubed avocado to serve
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/Lkn99CpPJg8
Music ID QLFDLQ8OEBMAURPT, 3LVQRZLRNKVIWNDR
