Salsa Macha Chickpea Rice Bowls
Salsa Macha Chickpea Rice Bowls
Salsa Macha Chickpea Rice Bowls
By Micah Siva
Rated 5.0 stars by 1 users
Author:
By Micah Siva
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Salsa macha is my go-to condiment for making dishes feel a little more exciting. I almost always have a jar in the fridge, alternating between a chunky pumpkin seed blend and a smooth, peanut and almond based mix. I use it as the base of salad dressings, to dip bread into and even as a pizza oil. In this hearty vegetarian recipe, chickpeas are sautéed in homemade salsa macha made with Oaktown Spice Shop’s Salsa Macha Mix, then served over rice and topped with fresh veggies and herbs for an easy, flavor-packed dinner that tastes far more complex than it is to make.
Ingredients
Salsa Macha:
-
1 - 1 1/2 cups olive oil
-
1/2 cup raw pumpkin seeds
- 1 bag Oaktown Spice Shop Salsa Macha Mix
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
Chickpea Bowls:
-
1 cup basmati rice, rinsed
-
½ teaspoon flake salt
-
⅓ cup prepared Oaktown Spice Shop Salsa Macha (directions below), plus more, to serve
- 2, 15oz cans chickpeas, drained and rinsed
-
1 tablespoon soy sauce
- 1 clove garlic, minced
- Juice of 1 lime
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/2 cup torn cilantro leaves
- ¼ cup fresh dill, roughly chopped
- ¼ cup cotija cheese
- Lime wedges, to serve
Directions
Make the salsa macha:
In a saucepan, heat olive oil on medium. Add the pumpkin seeds and cook until almost toasted. Stir in Salsa Macha Mix.
- Remove from heat and allow to cool. Dissolve salt into vinegar and add to saucepan.
- Store in a jar in the fridge.
Make the chickpea bowls:
In a medium saucepan, combine the rice, kosher salt, and 2 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to simmer and cover. Let cook for 15 to 20 minutes until the rice is cooked and most of the liquid is absorbed.
- Remove from heat and fluff with a fork. Let the rice rest, covered.
Meanwhile, make the chickpeas: Add salsa macha to a large nonstick skillet over medium heat. Add the chickpeas, and cook for 7 to 8 minutes until they sizzle and brown and begin to crisp.
- Add the soy sauce, minced garlic and lime juice, cooking for an additional 2 minutes.
- Divide the rice among four bowls. Top with chickpeas, cherry tomatoes, chopped onion, avocado, cilantro, dill, and cotija cheese. Serve with lime wedges and a drizzle of additional salsa macha.
