Sometimes life feels calm and then, suddenly, everything happens at once. Lately I’ve been juggling a cookbook offer, planning classes for my Master’s in Nutrition, and a cluster of medical appointments. This week I have another doctor visit — a long-awaited appointment with a GI specialist who comes highly recommended. I’m hopeful she can help identify the cause of persistent nausea and stomach pain that other providers have written off as IBS. That uncertainty is frustrating, and I’m trying to hold onto patience while searching for answers.
I also want to acknowledge how fortunate I am to have access to quality healthcare. That access is a real privilege, and I’m grateful for the professionals who have supported me through months of difficult symptoms. If you work in healthcare, thank you for the difference you make in people’s lives — your care brings hope to many.
This recipe started from a craving for barbecue flavors — something about warmer weather makes me reach for smoky, tangy foods. I cooked chickpeas with spices and barbecue sauce until they became saucy, slightly meaty, and full of flavor. Served over long-grain brown rice with fresh greens and finished with a creamy hummus vinaigrette, this bowl is simple, satisfying, and easy to customize.
Barbecue Chickpea Rice Bowl
15 minutes
30 minutes
45 minutes
2
Ingredients
Brown Rice
- 1 Cup Long Grain Brown Rice
- 2 Cups Water (for cooking)
Chickpeas
- 1 1/2 Cups Cooked Chickpeas
- 2 Tbs Extra Virgin Olive Oil
- 1/4 Cup Barbecue Sauce
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Chili Powder
- Salt, to taste
Hummus Vinaigrette
- 1/4 Cup Hummus (any kind)
- 1/4 Cup Extra Virgin Olive Oil
- Juice from 1 – 1 1/2 Limes
- Salt and Pepper, to taste
To Serve
- Baby Kale or any type of greens
- Any other accoutrements you like
Instructions
Brown Rice
- Start by cooking the brown rice. Bring the rice and water to a boil, then reduce to a simmer for about 30 minutes or until the water is absorbed.
- Different rice varieties cook at different rates; follow package instructions when in doubt.
- When done, fluff with a fork and set aside.
Chickpeas
- While the rice cooks, preheat the oven to 425°F (220°C).
- In a bowl, combine chickpeas, olive oil, barbecue sauce, smoked paprika, chili powder, and salt. Toss until the chickpeas are evenly coated.
- Line a baking sheet with parchment paper and spread the chickpeas in a single layer.
- Bake for about 20 minutes, stirring halfway through, until the chickpeas are warmed and saucy.
- Remove from the oven and set aside.
Hummus Vinaigrette
- In a blender, combine hummus, olive oil, and the juice from 1 lime. Blend until smooth. Taste and add an additional 1/2 lime if you prefer more acidity.
- Season with salt and pepper to taste and blend again to combine.
Putting it All Together
- Divide the rice between bowls, top with barbecue chickpeas, baby kale or other greens, and any additional toppings you like.
- Drizzle with hummus vinaigrette and serve.
- Enjoy!
Song of the Day:
Knee Deep – Zac Brown Band
P.S.
If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see your creations — I love seeing your takes on these dishes!