Fresh from the deliciously gluten-free Cannelle et Vanille cookbook, this fast gluten free dinner is also dairy-free and vegan. It embodies why we are big fans of cookbook and Cannelle et Vanille blog author Aran Goyoaga. (In fact, she’s been a contributor to GFF Magazine for years, and we only partner with the very best of the very best.) Along with being gorgeous and wholesome, it’s super simple to prepare with readily available ingredients. Make it for dinner and make extra because it’s awesome as a leftovers lunch. And we recommend you buy Aran’s book if you want to guiltlessly treat yourself everyday.
*(c)2019 By Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.
Crispy Chickpeas with Rice, Sweet Potatoes, Avocados, and Greens
- 1 (15-ounce or 425-g) can chickpeas rinsed and drained
- 6 tablespoons extra-virgin olive oil divided
- 2 1/2 teaspoons flaky sea salt divided
- 2 medium (1 1/2 pounds or 700 g) sweet potatoes peeled and cut into 1-inch dice
- 1 bunch (10 ounces or 280 g) broccolini trimmed and larger pieces halved lengthwise
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 cup (200 g) brown rice
- 2 cups (450 g) cold water
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 2 cups peppery greens such as arugula, mizuna, or watercress
- 2 avocados peeled, pitted, and quartered
Preheat the oven to 375 degrees F.
Pat dry the chickpeas and toss with 1 tablespoon of the olive oil and 1 teaspoon of the salt on a baking sheet. On another baking sheet, toss together the sweet potatoes and broccolini with 3 tablespoons of the olive oil, 1 teaspoon of the salt, and the thyme, cumin, paprika, and pepper. Place both baking sheets in the oven, on separate racks, and bake until the chickpeas are crispy and the sweet potatoes and broccolini are tender and begin to caramelize, 30 to 35 minutes.
Meanwhile, combine the rice, water, and remaining 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium-high heat. When the first signs of steam and bubbles appear, reduce the heat to low and cook, covered, until the rice is tender, about 30 minutes. Remove from the heat and keep covered until ready to serve.
When the chickpeas and sweet potatoes are done, let them cool for 5 minutes. Fluff the rice with a fork.
In a medium bowl, whisk together the remaining 2 tablespoons olive oil, vinegar, maple syrup, and mustard. Add the greens and toss to coat.
In a large serving bowl, mix together the chickpeas and rice. Top with the sweet potatoes, broccolini, avocados, and greens. Serve immediately.
Photography Aran Goyoaga
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