Buffalo Chickpea Bowl

IMG_20180529_193252851When 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

Serves 6

  • 1 1/2 cups brown rice
  • 2 1/2 cups water
  • 1 medium head broccoli
  • 1 medium head cauliflower
  • Salt
  • 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).

 

 

Last week I cooked…

Last Week I Cooked - Vegetal MattersI refuse to answer the question “How was your summer?” I’m still eating my way through it!!! More than ever I’m experiencing serious recipe FOMO. There are so many things I should be cooking with so much summer produce. Eggplant parm (standard and pizza) and cherry tomato sausage bakes and zucchini carbonara and plum cakes and peach cobblers. A chorizo and tomato salad which is the marriage of two of my absolute favorite ingredients that I pinned years ago and still haven’t cooked. I haven’t made ice cream yet this summer (But this peach derby ice cream has to be in my future. It just has to be.). But I need to take this one meal at a time. I had tomatoes in every meal that I cooked this week, so that counts for something.

Epic roast chicken salad (from Jamie Oliver’s Great Britain, pictured above with dry English cider). This is a perfect summer Sunday meal. It has a longer cooking time, but it is mostly hands off. The balance of ingredients is inspired. Crispy, chewy bread, fatty bacon and chicken skin, sweet cherry tomatoes, crunchy green beans, meaty chicken and the acid and bite of vinegar and mustard. This is the dream salad I didn’t know I should dream about. And though the bread bits weren’t quite as good the next day, I still thoroughly enjoyed the leftovers. I added in extra cherry tomatoes and green beans, and still could have done with more.

Chickpea and cherry tomato curry (the recipe is in the booklet at the bottom, which has a bunch of other gems). The first time I made this curry was a revelation. Coconut and tomatoes?! But they add the perfect sweet and bright pop to a rich curry. I add in more tomatoes than called for, and always want even more than that. Just remember to start rice to serve it with before you make the curry…otherwise it leads to a late dinner.

Last Week I Cooked - Vegetal Matters

Sabih (from Jerusalem). Though this recipe has a lot of parts, it is really just an open faced sandwich with salad and sauce and everything came together quickly. I found the eggplant to be a bit oily after frying…maybe because I didn’t have it hot enough? Or have enough oil in the pan? The eggs were a weird texture to me among all the vegetables, but they did make it into a heartier meal.

Last Week I Cooked - Vegetal Matters

Shrimp in green sauce. I was the sous chef to my mom on this one, but I did provide the recipe and then thoroughly enjoy the product. Super easy, and vibrant in color and taste. Served with tomato salad and corn on the cob, finished with blueberry cobbler. Thanks Mom!!!!!

Last Week I Cooked - Vegetal Matters

Breakfasts this week were and ode to tomatoes and eggs. An omelet with sautéed cherry tomatoes, zucchini, and goat cheese and skillet potatoes. (When making omelets for two, I prefer to use a big pan to make one giant omelette and then split it in half for eating.) Fried eggs with fried tomatoes on buttered toast. Scrambled eggs with goat cheese on toast with sautéed tomatoes (pictured above). Egg and salsa burritos. My one rule is the tomatoes should be cooked before paired with eggs, because I don’t like cold things stealing the heat from my eggs, and they are often too watery uncooked.

Not something I cooked, but hilarious: So you want to write a food blog (via Shutterbean). “Remember, you never want to confuse your readers. I find it helpful to always provide a photo of each individual ingredient, in case your fans forget what food looks like, as well as a candid photo of a baby (it doesn’t have to be yours) in a bathtub full of chia seeds. Isn’t he adorable?”