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Lunch recipe · from the recipe book

Tempered Yogurt Rice Bowls with Crispy Chickpeas

Cool, creamy yogurt rice with a sizzle of cumin, ginger and chile, topped with crunchy spiced chickpeas, peanuts and crisp cucumber and carrot.

Tempered Yogurt Rice Bowls with Crispy Chickpeas

Ingredients

  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2½ cups600 gWater
  • 3 containers (6 oz)500 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gMilk, 2%
  • ¾ tsp4 gSalt
  • 1½ tbsp20 gCanola oildivided
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • ¼ tsp1 gGround turmeric
  • 1½ tsp3 gGround cumindivided
  • 2½ tbsp grated15 gFresh gingerfinely grated
  • 1 whole14 gJalapeñoseeded and finely chopped
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • 2 cups sliced200 gCucumberdiced
  • 2 medium120 gCarrotscoarsely grated
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: grate the ginger, seed and finely chop the jalapeño, chop the peanuts, dice the cucumber, grate the carrot and chop the cilantro.
  2. In a medium pot, bring the rice and water to a boil, cover, lower the heat and simmer 15 minutes until tender. Spread the rice on a large plate and let it cool for about 10 minutes.
  3. In a large bowl, stir the Greek yogurt, milk and half of the salt until smooth. Fold in the cooled rice.
  4. Wipe out the pot. Heat half of the canola oil over medium-high heat, add the chickpeas, turmeric, half of the cumin and the remaining half of the salt, and cook, shaking often, 8 to 10 minutes until crisp. Tip the chickpeas onto a plate.
  5. Heat the remaining half of the canola oil in the same pot over medium heat. Add the remaining half of the cumin, the ginger, the chopped jalapeño and the peanuts and sizzle 1 to 2 minutes until fragrant and the peanuts are toasted.
  6. Pour this hot jalapeño-ginger tempering over the yogurt rice and stir it through.
  7. Toss the cucumber and carrot with the lime juice.
  8. Divide the yogurt rice among four bowls and top with the cucumber-carrot mix, the crispy chickpeas and the cilantro. Serve cool or at room temperature.

Contains: Milk, Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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