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Chickpea Fried Rice

This has definitely become a new top favourite in my house for sure. It has amazing flavour, lots of veggies and its great for all the vegans out there! 

Chickpeas are a great protein source for those who do not eat meat with about 20g of protein in half a cup. They are also a great source of fiber with helps with weightloss, blood sugar control, and gut health. 


Serves 4-6



  • 1 cup Brown rice, uncooked

  • 2 cans (2x19oz cans) Chickpeas, drained and rinsed

  • To taste Olive oil

  • 1 small Onion, diced

  • 2 large Carrots, shaved and sliced

  • 2 crowns Broccoli, diced

  • 2 large stalks Celery, sliced small

  • 1 clove Garlic, minced 


  • 3 tbsp. Soy sauce

  • 1 tbsp. Peanut butter

  • 2 tbsp. Brown sugar

  • 1 clove Garlic, minced

  • 1-2 tsp. Chili garlic sauce (more or less depending on preferred spiciness)

  • 1 tsp. Sesame oil



  1. Cook the rice
        - Combine the rice with 2 cups salted water (or broth for an
          even more flavourful rice) and bring to a boil.
        - Once the water starts to boil, reduce heat to low, cover and
         simmer for 40 minutes.
        - After 40 minutes, remove from heat and let sit for 5 minutes.
          Do not remove the lid.
        - After 5 minutes, remove the lid and fluff with fork.

  2. Cook the chickpeas
        - Dry the chickpeas as much as you can with paper towel or a
        - Toss the chickpeas with some olive oil, salt and pepper and
          pour onto a large cookie sheet.
        - Bake at 400F for 40-45 minutes or until they get to a texture
           you like. Stir every 10-15 minutes. I like mine nice and crispy
           so I bake them a little longer.

  3. While the rice and chickpeas cook, start prepping your produce and make the sauce by combining the sauce ingredients.

  4. Sautee the onions, carrots and broccoli with some olive oil until the onions become semi-translucent and the broccoli becomes a bright green colour.

  5. Add the celery and 1 clove garlic and fry for another 2-4 minutes or until the garlic becomes fragrant.

  6. Once the rice is done, add it to the pan of veggies along with the sauce.

  7. Serve the crispy chickpeas on top

  8. Enjoy :)

Adapted from: Minimalist Baker

Prepared by: Christine Gemmell

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