Salsa Macha Chickpea Rice Bowls

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
FREE shipping on orders of $50 or moreFREE shipping will be applied at checkout
Spend $50 more for FREE shipping!FREE shipping will be applied at checkout
Sorry, looks like we don't have enough of this product.
By Micah Siva
Rated 5.0 stars by 1 users
By Micah Siva
4
5 minutes
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.
1 - 1 1/2 cups olive oil
1/2 cup raw pumpkin seeds
1 cup basmati rice, rinsed
½ teaspoon flake salt
⅓ cup prepared Oaktown Spice Shop Salsa Macha (directions below), plus more, to serve
1 tablespoon soy sauce
In a saucepan, heat olive oil on medium. Add the pumpkin seeds and cook until almost toasted. Stir in Salsa Macha Mix.
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.
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.