Chickpea Bibimbap

Chickpea Bibimbap is a vibrant and nutritious vegan twist on the traditional Korean rice dish, featuring seasoned chickpeas and a colorful array of sautéed vegetables. Topped with a spicy gochujang sauce, this meal is both satisfying and packed with flavor.

Ingredients

• Brown rice - 1 cup
• Chickpeas (cooked) - 1 cup
• Carrot (julienned) - 1 medium
• Zucchini (julienned) - 1 medium
• Spinach - 100 grams
• Red bell pepper (sliced) - 1 medium
• Sesame oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Gochujang (Korean chili paste) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Garlic (minced) - 2 cloves
• Sesame seeds - 1 tablespoon
• Green onions (sliced) - 2 stalks

Steps

1. Cook the brown rice according to package instructions and set aside.
2. In a medium pan, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the chickpeas to the pan and stir-fry for about 3 minutes. Season with soy sauce and cook for an additional 2 minutes, then remove from the heat.
4. In the same pan, add another tablespoon of sesame oil. Sauté the julienned carrot and zucchini for about 5 minutes until tender but still crisp. Add the spinach and red bell pepper, cooking for an additional 2-3 minutes until the spinach wilts.
5. In a small bowl, mix the gochujang with rice vinegar and a splash of water to create a sauce. Adjust the consistency to your liking.
6. To serve, divide the cooked rice into two bowls. Top with the sautéed vegetables and chickpeas. Drizzle with the gochujang sauce and garnish with sesame seeds and sliced green onions.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety and digestive health.
• Rich in vitamins and minerals from a variety of colorful vegetables.

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