When it becomes too long since I have made a buffalo-ed dish, Will gets antsy. It had been even longer since I attempted a new dish from the “Will it Buffalo?” suggestions (more on that here). I envisioned a creamy curry-inspired sauce, spicy with the usual heat, and cooled by complementary bleu cheese dressing. The result is not heavy at all, but satisfies the buffalo craving usually satiated with wings. This was one of those magical times when the dish I ended up with was exactly what I imagined, and I hope you’re as pleased with it as I am.
I’ve tagged all previous Will it Buffalo? dishes so you can easily find them. Happy buffalo-ing!
Buffalo Chickpea Bowls
- 1 1/2 cups brown rice
- 2 1/2 cups water
- 1 medium head broccoli
- 1 medium head cauliflower
- 2 tablespoons neutral oil, such as olive, sunflower, or vegetable, divided
- 1 cup diced onion (1 small, or 1/2 a very large one)
- 2 cloves of garlic, minced
- 2 15.5 ounce cans, or about 3 1/2 cups chickpeas, rinsed and drained
- 1 15-ounce can coconut milk
- 1/2 cup hot sauce, such as Frank’s, for moderate spice, more or less if you please
- 1/2 cup bleu cheese dressing
- 1/2 cup bleu cheese crumbles (optional)
- 2 scallions, minced
If you’re making the bleu cheese dressing yourself, start with that and then let it sit in the fridge while you wait.
Put the 2 1/2 cups water in a small pot with a cover to boil with a pinch of salt. When it comes to a boil add in the brown rice, turn the heat down to medium low, and cook for 40 minutes.
Preheat the oven to 425F and get out two baking sheets. Chop the broccoli and cauliflower into florets (1-2 inches long). Toss the florets with the 1 tablespoon oil, sprinkle with a few pinches of salt, and toss to combine. Distribute evenly on two baking sheets, and roast for 20-25 minutes, tossing the florets and switching the pans after 15 minutes. I find the pan I have on the bottom rack first is usually done after 20 minutes, but the other pan needs a few extra minutes to brown. The florets should be fork tender and charred at the edges when done.
Heat the remaining tablespoon of oil in a saute pan over medium heat. Add the onion to the pan, and cook for 5-10 minutes until softened and translucent. Add the garlic, and cook for 1-2 minutes more until fragrant. Add the coconut milk and hot sauce to the pan and stir to combine. Simmer uncovered for 5-10 minutes until it starts to thicken, then add the chickpeas. Simmer for 5 minutes.
To serve put rice in a bowl, top with roasted broccoli and cauliflower, then the saucy chickpeas, and finish with a drizzle of bleu cheese dressing, scallions, and bleu cheese crumbles if you desire (I prefer not to so that is what the photo shows, but my dining companions were very pro-crumble).