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I have absolutely hit on a divine combination with this one. I cannot believe that from such humble stuffs arose this magical creature.
I started by chopping a whole onion and two cloves of garlic and let them start to brown in sesame oil. When they were just starting to caramelize I threw in a can of drained and rinsed chickpeas.
After those had a few minutes to warm up I added a generous swishing of soy sauce, a tsp. or so of rice vinegar, two squirts of hoisin sauce, and a few teeny dollops of chili garlic sauce.
After a few more minutes the sauces had reduced and glazed the chickpeas and onions with a spicy, salty, sweet coating.
It sits on a bed of jasmine rice, fluffy like a pillow. Toasted sesame seeds and chopped scallions top it all off.
This was one of those dishes where I had little idea what I was making until I was halfway there. I assure you it will go swiftly into the “make again” file, it’s just too easy and too good!
Spicy chickpea and onion donburi
Chickpeas and onions glazed with a spicy sauce, served over rice.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings
Ingredients
- 1 can chickpeas (drained and rinsed)
- 1 large onion
- 2 cloves of garlic (minced)
- 1 tbsp. rice vinegar
- 2-3 tbsp. soy sauce
- 1 tbsp. hoisin sauce
- approx. 1/2 tsp. chili garlic sauce
- sesame oil for sauteing
Cooking Directions
- Saute diced onion and garlic in sesame oil.
- When onions begin to caramelize, add chickpeas and sauces.
- Allow sauces to heat up and form a glaze over the chickpeas and onions.
- Serve over jasmine rice and top with scallions and toasted sesame seeds if desired.
It’s glorified rice and beans, people! And it’s insane!
