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Kimchi Chickpea Bowl

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A recipe that’s worth it and easy enough – Kimchi Chickpea bowl for non-boring palettes. 

Ingredients

Scale
  • 1/4 cup olive oil, divided – to cover bottom of saucepan for chickpeas and coat the vegetables before roasting
  • 6 cloves of garlic, crushed and roughly chopped
  • 2 cans of chickpeas, drained and rinsed
  • 1 lb of french fingerling potatoes, cut into quarters
  • 6 beets, cut into 1/2–1” pieces
  • 2 pound of crimini mushrooms, whole
  • 1 pound Broccoli
  • Kosher salt
  • Olive oil
  • Jar of vegan kimchi
  • 1–2 purple spring onions for garnish

 

Instructions

  1. Position oven rack to middle and second oven rack 1-2 rows below. Preheat the oven to 400.
  2. On stovetop, bring a medium or large saucepan to medium heat. Cover the bottom with olive oil. Add the crushed garlic and cook for 2-3 minutes until aromatic, careful not to brown. When aromatic, add the chickpeas and cook at medium heat for another 2-3 minutes. Then set heat to low to keep warm until ready to use.
  3. In a medium mixing bowl, mix the cut fingerling potatoes with olive and a teaspoon of salt. When done, add to a parchment lined, baking sheet and spread the potatoes on one side.
  4. In the same mixing bowl, add the beets and cover with olive oil, salt and the juice of one mandarin. Mix thoroughly. Then add the beets to the other side of the sheet and set in the oven to cook at 45 minutes.
  5. Set a second timer for 15 minutes. During the 15 minutes, and in a second mixing bowl, mix the crimini mushrooms with olive oil, salt and fresh ground black peppercorn. Mix well and add crimini mushroom to second baking sheet. Once the second timer goes off at 15 minutes, place the tray of crimini mushrooms on oven rack underneath.
  6. Set the second timer for 10 minutes. During the 10 minutes, use the original mixing bowl the beets and potatoes were mixed in and add the broccoli with olive oil, salt and juice of one orange. Mix well. At 10 minutes, remove the baking sheet with the crimini mushrooms and add the broccoli (or alternatively, add the broccoli to its own mini baking sheet). Return to oven and continue cooking.
  7. While the broccoli is cooking with everything else, thinly slice the purple spring onions for garnish. 
  8. Once everything is done at 45 minutes, turn off the oven heat and remove everything on oven.
  9. Assemble bowls: There are enough for four servings. Add the garlic chickpeas to the bottom of the bowl, making a bed. Then add the potatoes, beets, mushrooms and broccoli. Add about ¼ cup of kim chi and please adjust to your liking and spice level. For garnish and more crunch, sprinkle sliced purple spring onions over the bowl. 

Find it online: https://bakeroise.com/kimchi-chickpea-bowl/