Burmese Chickpea Bowl

Burmese Chickpea Bowl – inspired by Burmese flavours & condiments to create a quick, simple, low-fat, protein-rich Vegan + Gluten free meal!

OK, first of all, let me warn you against barging into a Burmese restaurant (or Burma, as a matter of fact) and demanding to be served this chickpea bowl. I don’t think it actually exists outside my kitchen. I created this glorious Burmese Chickpea bowl accidentally using commonly used Burmese condiments and has become a personal favourite since. Burmese Chickpea bowl – Vegan + Gluten free + delicious!!!

I am crazy about chickpeas – it all started when I read about Hans the Giant in my book of fairy tales. Chickpeas are the source of his strength, and he has them for breakfast every morning! If it’s good enough for Hans, it’s good enough for me! I soak these every other day for a quick and healthy 4 0’clock snack!

To those of you still buying canned chickpeas, I ask, “Why??”. The starchy goop around the chickpeas makes me shudder. Oh sure, the goop is aquafaba, the vegan ‘egg’. But unless you are making Vegan macaroons, I see no reason why you can’t cook chickpeas at home! (Besides, you can make aquafaba with home cooked chickpeas too!) It’s so easy, not to mention how delicious the cooking liquid is – the joy of popping a freshly boiled, hot, steamy, creamy chickpea is unparalleled! For this recipe, it is absolutely imperative that you use home-cooked chickpeas. And don’t throw away the cooking liquid either.

Here’s a tip to cooking chickpeas at home – even if you’ve forgotten to soak them overnight.

Once the chickpeas are ready, divide it between two bowls and top with the remaining ingredients. It helps to have the fried onions, fried red chilli flakes and fried garlic bottled and ready. They keep well at room temperature for a long time, so have them around the house, all the time. These ingredients are so versatile, and can pop life into any dish you cook.

Want to make this Burmese Chickpea bowl a regular affair? Switch up the fresh onions with cucumber, lettuce, tomatoes and anything else you enjoy eating raw.

See how the cooking liquid turned to a brownish hue – that’s where the magic is baby! Honestly, you gotta taste it to know how good it is. Who said delicious has to be complicated! Make sure you get some of that juice in every spoonful.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Burmese Chickpea Bowl

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 1 cup Chickpeas
• Water, to soak/cook the chickpeas in
• 2 tbsp peanuts, crushed
• 1 tbsp fried onions
• 1 tsp fried garlic
• 1 tsp chopped shallots/onion
• 1 tsp fried red chilli flakes
• Salt, to taste
• 1 tbsp spring onion (green), chopped

Method

 

1. Soak chickpeas overnight in water, making sure the chickpeas are completely immersed.
2. Cook the chickpeas in the water it soaked in until soft. Add salt.
3. Divide the chickpeas between two bowls.
4. Top with the crushed peanuts, fried onion, fried garlic, chopped onion. Season with fried red chilli flakes. Garnish with chopped spring onions.
5. Serve hot.