• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Special Diets, Vegan, Vegetarian · August 3, 2022

Crispy Chickpea Bowl with Spiced Peaches & Red Onions

Jump to Recipe Print Recipe

I love crispy chickpeas, you love crispy chickpeas, we all love crispy chickpeas – but what I love more than anything in this world is a hearty, filling, plant-based crispy chickpea bowl. And this is just that – it’s a bowl that is slightly unique because it combines spicy peaches with jammy red onions, making a sweet fruit savory, and a savory vegetable, sweet.

The seasonings are minimal here, and I’m just choosing to let the ingredients and the cooking method shine. Because how can you be mad when things are charred on a pan? It’s one of the ultimate flavor techniques, and I love applying it to this crispy chickpea bowl.

Table of contents

  • Ingredients for this crispy chickpea bowl
  • What is the maillard reaction?
  • How to make the spicy grilled peaches
  • How to blacken red onions for this crispy chickpea bowl
  • How to make the crispy chickpeas
  • Putting this plant-based crispy chickpea bowl together
  • Looking for other vegetarian recipes?

Ingredients for this crispy chickpea bowl

  • 1 cup brown rice
  • 2 medium peaches, cut into slices
  • 1/4 tsp each of chili powder, smoked paprika, coriander, cumin, harissa
  • 1/8 tsp red pepper flakes & kosher salt
  • 1 large red onion, cut into rings
  • 1 15 oz. can of chickpeas, drained and rinsed
  • Olive oil as needed
  • Kosher salt and black pepper, as needed
  • 2 sprigs of fresh mint or parsley, for garnishing

What is the maillard reaction?

So this recipe uses the maillard reaction (fun!) which is a reaction you see commonly in food, but probably don’t know the name of. At its core, the maillard reaction is a chemical reaction between amino acids and reducing sugars that gives cooked food a distinct brown color and seared flavor. This is most commonly seen in proteins, but in this recipe, the color is coming from the caramelization of sugars in the vegetables and fruit we are cooking. So you’re getting some of the flavor you associate with seared steaks, charred barbecue and other grilled foods, but it’s all coming from plant-based sources and one cast iron skillet!

How to make the spicy grilled peaches

In a large bowl, add the chili powder, smoked paprika, coriander, cumin, harissa, red pepper flakes and salt. Drizzle in some olive oil and mix into a spice paste. Add the peaches in and toss until they are well coated. Set this to the side.
Put a large cast iron skillet on medium heat. Ventilate your kitchen because things might get a bit smoky!

From here just cook the peaches for 1-2 minutes on each side until they are slightly charred, they will get all spicy and juicy and delicious.

How to blacken red onions for this crispy chickpea bowl

Add a small splash of olive oil to the skillet, then in batches, blacken the red onion rings. They will get charred and slightly soft, bringing out their natural sweetness. This should take about 2 minutes of cook time on each side. Move these to a bowl, season them with a bit of salt and set aside.

How to make the crispy chickpeas

This is the first time I made crispy chickpeas in a pan, and I am newly converted to loving this method. You need a decent amount of oil to help them crisp up, so after removing your vegetables, add another drizzle of olive oil to the pan, and throw in the chickpeas. Spread them out in an even layer and season with salt and pepper. Let them sizzle for about 2-3 minutes before stirring. Repeat this until the chickpeas are golden brown on all sides and slightly crispy.

Putting this plant-based crispy chickpea bowl together

You can compile this bowl any way you like, but I personally love piling the rice first, then the produce, and then sprinkling the chickpeas on top. It lets the rice be a strong base, the produce can meld their flavors together and the crispy chickpeas are right where you want them.

I definitely recommend serving this with fresh herbs, and I’ll always say mint is divine on this.

Looking for other vegetarian recipes?

Here are a few of my favorites from the blog:

Vegetarian Sausage Salad with Paprika Dressing
This salad is a marriage between my farmer's market girlie aesthetic and my general love of all things pre-made vegetarian sausage. Because truly NOTHING beats a pan fried, crispy vegetarian sausage tossed in with fresh vegetables and herbs. The garlicky, paprika dressing is just a bonus here, letting all the ingredients in this salad truly shine.
Check out this recipe
Crispy Gnocchi & Cucumber Salad
You've heard of pasta salad, you've heard of potato salad – but now, it's time for gnocchi salad. Sometimes I want that filling, comforting bite of crispy gnocchi, but I also want it balanced with the wholesome and refreshing crunch of some vegetables. This salad is the best of both worlds.
Check out this recipe
Creamy Tahini Chickpeas with Bitter Greens
This bowl of beans is one of my weeknight go-tos. Simple, filling, and so wholesome, it's a great vegetarian weeknight option.
Check out this recipe

And that’s it for this vegetarian chickpea bowl recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Crispy Chickpea Bowl with Spiced Grilled Peaches & Blackened Red Onions

5 from 2 votes
This bowl is everything I love about grilling – even though I don't have a grill. It's plant-based, filled with smokey-sweet flavor and is all done in one pan. It's a filling, easy and delicious dinner.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:28 minutes mins
Course: Main Course
Cuisine: American, Fusion
Keyword: chickpeas, peaches, red onions
Servings: 4 people

Ingredients

  • 1 cup brown rice
  • 2 medium peaches cut into slices
  • 1/4 tsp each of chili powder, smoked paprika, coriander, cumin, harissa
  • 1/8 tsp red pepper flakes & kosher salt
  • 1 large red onion cut into rings
  • 1 15 oz. can of chickpeas drained and rinsed
  • Olive oil as needed
  • Kosher salt and black pepper as needed
  • 2 sprigs of fresh mint or parsley for garnishing

Instructions

  • Begin by cooking your rice, I prefer a rice cooker but you can do this in the stove or in an instant pot. Cook according to package instructions.
  • In a large bowl, add the chili powder, smoked paprika, coriander, cumin, harissa, red pepper flakes and salt. Drizzle in some olive oil and mix into a spice paste. Add the peaches in and toss until they are well coated. Set this to the side.
  • Put a large cast iron skillet on medium heat. Ventilate your kitchen because things might get a bit smoky!
  • Add a small splash of olive oil to the skillet, then in batches, blacken the red onion rings. They will get charred and slightly soft, bringing out their natural sweetness. This should take about 2 minutes of cook time on each side. Move these to a bowl, season them with a bit of salt and set aside.
  • Immediately add in the peaches, cook for about 1-2 minutes on each side or until they have golden char marks. Remove from the pan and set to the side.
  • Add another drizzle of olive oil to the pan, and throw in the chickpeas. Spread them out in an even layer and season with salt and pepper. Let them sizzle for about 2-3 minutes before stirring. Repeat this until the chickpeas are golden brown on all sides and slightly crispy.
  • To serve, add the rice to your bowls. Then add the peaches and the onions and top with the chickpeas. Add fresh mint or parsley to serve!

Posted In: Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Special Diets, Vegan, Vegetarian

Get exclusive Justine Snacks content

You’ll Also Love

Edamame Salad with Parmesan, Basil & Mint
Homemade Blueberry Poptarts
Blueberry, Chia & Flax Oats

Comments

  1. Grace says

    August 5, 2022 at 1:21 pm

    My husband is worried that grilling these components is going to fuck up his cast iron pan. Any tips on how to avoid that? Is it just lower heat and cleaning immediately afterwards?

    • Justine says

      August 5, 2022 at 1:23 pm

      Ok do not fear! I have a home-seasoned, crispy black, gorgeous Lodge in the game and I grill peaches on it all the time! Make sure you use a sufficient amount of oil on the peaches and scrub after, and feel free to do a subsequent season if you’re worried, but you shouldn’t have any problems!

      • Grace says

        August 5, 2022 at 1:27 pm

        Good to know! Thank you! Very much looking forward to trying this recipe out tonight!

  2. Sara says

    August 5, 2022 at 5:04 pm

    I wanted to try this recipe with some sort of sauce to drizzle on it. Do you know any that would work?

    • Sarah says

      August 9, 2022 at 7:38 pm

      I’m also hoping for a sauce recommendation!

      • Allison says

        August 18, 2022 at 2:40 am

        We used Greek yogurt and it was fresh and tangy which balanced the other flavors!

  3. Alayna says

    August 6, 2022 at 3:38 pm

    So good! Making the peaches savory and the onions sweet?! Genius.

    • Justine says

      August 9, 2022 at 4:26 pm

      Thank you!! I hope you’ll love!

  4. Samatha says

    August 9, 2022 at 4:20 pm

    for the spices on the peaches, do you need powdered coriander and cumin? or whole spices?

    • Justine says

      August 9, 2022 at 4:25 pm

      I recommend powdered so they cling to the peaches, if you have whole you can toast them and then grind them, which is what I love doing if you want some extra *umph* 🙂

  5. Ami says

    August 10, 2022 at 4:31 pm

    This was delicious! I had thought I might throw together a sauce for it but it really didn’t need it. It was very flavorful with the mint. I topped mine with a fried egg for some extra protein.

    • Justine says

      August 11, 2022 at 10:43 am

      oooo I’m sure the egg helped too with texture!

  6. Kiley says

    August 10, 2022 at 5:28 pm

    I can’t wait to make this! Looks amazing! I am also dying to know where your bowls are from, they are gorgeous – would you share?

    • Justine says

      August 11, 2022 at 10:43 am

      They should be linked in my ceramics highlight on Instagram 🙂

  7. Ale says

    August 11, 2022 at 4:10 pm

    Just made this on Monday and it was absolutely delicious. The aromas made us hungry while I was cooking & the taste did not disappoint!

    • Justine says

      August 15, 2022 at 10:00 pm

      Ok is the smell not amazing?? And I’m so glad you made it. Thank you so much for taking the time to leave a comment!

  8. Katie says

    August 24, 2022 at 12:41 am

    I’ve been excited to make since seeing the video recently. I finally did tonight after finding some perfect peaches.
    The way these flavors came together!!
    10/10. I cannot count how many times I stopped to say-“oh my god this is so good” during the meal.
    I am impressed by every dish of yours I make, thanks for sharing!!

    • Justine says

      August 25, 2022 at 3:22 pm

      Omg I am so glad you made this and liked it! Thank you for taking the time to leave a comment, I really appreciate it.

  9. gralion torile says

    August 25, 2022 at 5:21 am

    You should take part in a contest for one of the best blogs on the web. I will recommend this site!

  10. Carson says

    August 30, 2022 at 12:42 am

    5 stars
    Dare I say this might be my favorite Justine recipe of all time? Subbed cilantro for parsley and topped with hot honey. Absolutely divine.

    • Justine says

      August 31, 2022 at 8:20 pm

      Thank you so much! I’ve been seeing all your other ratings and they just make me so happy 🙂

  11. Jessica says

    August 31, 2022 at 8:29 pm

    5 stars
    I cannot stop making this recipe. So easy, so cheap, so damn GOOD.

    • Justine says

      September 1, 2022 at 11:01 am

      I’m not sure if I already replied to this but this comment made me so happy! This recipe is a staple in my house and I’m so glad you liked it!

Next Post >

Vegetarian Sausage Salad with Paprika Dressing

Hey! I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

Reader Favorites

  • Blueberry Cookies | Vegan & Naturally Blue!
  • Baked Kale Salad with Crispy Quinoa
  • Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas

hey there

I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

trending now

  • Single-Serving Craftsman & Wolves ...
  • Brussels Sprout Salad with Anchovy Tahini...
  • Baked Kale Salad with Crispy Quinoa
  • Blueberry Cookies | Vegan & Naturally...

Latest on Instagram

Over a year after our queen Emily Mariko put Craft Over a year after our queen Emily Mariko put Craftsman & Wolves on the radar of everyone outside of SF, it’s finally time for an homage recipe! (mostly because I’ve been craving it for a year tbh…I am very behind)

This isn’t a recreation, but instead a vegetarian (the original has pork sausage), sinlge-serving, almost cheesy-tasting variation. I used cornmeal for a little more substance and density, more spices than I can count (they’re all worth it, I promise), and a 6-minute egg, which when enclosed in the batter, stays jammy even after baking 🥚

The full recipe for this single muffin is on the site, and I hope it might make it into your long weekend somewhere 💚 Happy Saturday everyone

https://justinesnacks.com/single-serving-craftsman-wolves-the-rebel-within-muffin/
.
.
.
.
#egginahole #muffins #baking #singleserving
The reason why I am always telling my friends to s The reason why I am always telling my friends to sharpen their knives 🥺

https://justinesnacks.com/lemon-poppy-salad-with-stracciatella/

#lemonsalad #stracciatella #poppyseedsalad
SNACKS + CHEF! Today @ayesha_rare invited me int SNACKS + CHEF! 

Today @ayesha_rare invited me into her kitchen at @shukettenyc, one of my favorite places in NYC (and on the NYTimes top 100 list, NO BIG DEAL). 

If you haven’t been to Shukette, they are famous for their small plates, shareable menu and signature “rip & dip” style. Ayesha shared her famous pita recipe (look for that PUFF) and their smoked Arctic char dip - which, yes, I do pick favorites, and yes, that one is it 😍

I’m by no means a professional, so whenever I get to cook with one it’s the most fun thing in the world. As for the recipes, well, you’ll have to check in with Ayesha for those 😎 

**PS the audio might be less than great, but we were in a professional kitchen! With professionals! I’d sacrifice audio for pita any day 🙏

#shukette #cookingvideos
The re-done (and much better!) Gideon’s Cookie r The re-done (and much better!) Gideon’s Cookie remake recipe! Part 1 & 2 will be up in my stories - but long story short, I took one of the worst recipes on my blog, and after painful trial and error, turned it into one of my best.

This video is the culmination of about a week of testing of the iconic @gideonsbakehouse cookie, with various flours, bake times, chocolate and ratios thrown in the mix. 

I’m nowhere near a professional baker, just an enthusiast, so the full journey is on TikTok and reshared in my stories, just in case you want to see but don’t have that app! 

Plus the recipe will be linked in bio, after this much work I would never withhold it from you 💚🍪

https://justinesnacks.com/gideons-bakehouse-copycat-chocolate-chip-cookie-recipe/
.
.
.
#chocolatechipcookies #bakingscience #gideonsbakehouse
Olive oil muddled strawberry Paper Plane - and I’m so so excited to say this is #sponsored by my loves over at @getgraza!

You can check my stories for more info about why I love Graza and why you see them in *almost* every video, but when it comes to olive oil, they have one of my favorite systems. You can subscribe to get two bottles, the larger (The Sizzle) made specifically for cooking, and the smaller (The Drizzle) meant for finishing, dipping, swirling, whatever. And idk how to say this and not sound cheesy, but they’re more than just that brand you see everywhere on social media. Their team is great, their process is great, and their level of quality and flavor. is. great. Their product is all single-origin Spanish olive oil, so I can’t vouch for them more 🫡

And if you don’t want to subscribe, they’re now in Whole Foods! As someone who has known the founders from early on, I felt like a proud child.

Ok, I’m getting emotional. But this cocktail itself could not be easier (recipe in video!), and strawberries marinated in Graza’s single origin drizzle add a peppery note that you have to try at least once.

And last but not least, my code!! JUSTINESNACKS for $5 off your first Graza Duo (Sizzle and Drizzle). Buy Graza in my name to avenge me and I’ll love u forever 💚

Ok, oil on my children - and plz make this drink 🍹 

https://justinesnacks.com/strawberry-paper-plane/
What is essentially Pizza Toast, but all-grown-up. What is essentially Pizza Toast, but all-grown-up. Because a singular anchovy makes everything better. (Also my sourdough was just dying to be put to use)

The full recipe is on the blog, done in 15 minutes or less, and just really delicious. Although tbh my younger self would probably still prefer the microwaved version, which tbh I respect. 

And if there are any nostalgic recipes you made that you’d want recreated, let me know, I’m always down for another savory toast 🍕 

https://justinesnacks.com/pizza-toast/

#cherrytomatoes #pizzatoast #healthyrecipes
A peanut butter cold brew birthday cake! Gift gi A peanut butter cold brew birthday cake! 

Gift giving is not my love language, I’m more of a words of affirmation girl, so I wanted to make this video (and this cake!) my birthday present 🥹

This is the “Ashley’s Birthday Cake” recipe from @joannebchang’s book, Pastry Love. I used just traditional buttercream recipes for the chocolate, peanut butter and vanilla bean buttercreams. Oreo crumble was added, because you all insisted 😌

Happy Birthday @e_lipk4 💚

#cake #cakedecorating #birthdaycake
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue