Spicy Chickpea 'Tuna' Bibimbap

A bowl of fluffy rice, veg, spicy chickpeas, pickled cucumber and kimchi. Comfort food at its best!

There is this Korean Street food restaurant in Shoreditch, London which served the most amazing kimchi tuna bibimbap. This was quite a few years ago and the reason I actually ordered the dish was because I wanted something with kimchi. And am I glad I chose it!

The vegetables together with the spicy kimchi, the tuna and the warm rice.... it was soooo good!!

We have since made many different versions at home and the latest one is this vegan version made with spicy mashed chickpeas.

WHAT IS A BIBIMBAP

Bibimbap is a traditional Korean street food which is a mix of rice, a mixture of vegetables, often some meat, an egg and a spicy sauce. More often than not the vegetables are sautéed, but I love keeping them raw where possible.

TODAY I USED

• raw carrot

• raw red cabbage

• sauté cabbage

• steamed green beans

• white rice

• spicy chickpeas

• homemade kimchi

• quick cucumber pickle

• herbs

OTHER VEGGIES GREAT TO USE

• Spiralized courgette

• bean sprouts

• steamed broccoli or cauliflower

• bell peppers, sliced

• wilted spinach or leavy greens

• or any veggies you like or have available

ALTERNATIVE

• Replace the spicy chickpeas with spicy or crispy tofu. Here is the recipe for the spicy chickpeas.

• Replace the rice with pearled spelt

• For a low carb option, replace the rice with cauli-rice

RAW OR COOKED

You can stead or lightly fry all the veggies if you don't want to eat them raw.

Eating them raw does however increase the nutrient intake.

OTHER RECIPES TO TRY

Jennifer Aniston Salad

vegan moroccan nourish bowl

vegan larb

spicy sesame-coated tofu burger

SPICY CHICKPEA ' TUNA ' BIBIMBAP

A mix of rice, spicy chickpeas, vegetables and homemade kimchi - Comfort food at its best!

Serves: 2

INGREDIENTS

FOR THE BIBIMBAP

• 100g rice

• 1/2 red bell pepper, chopped into small pieces.

• 1 medium carrot, chopped into matchsticks

• 4 - 5 large broccoli florets, chopped into quarters (optional)

• small bunch of green beans (optional)

• 1 cup shredded red cabbage

• 2 handfuls baby leave spinach or other leavy greens, fresh or wilted

• 1 batch spicy chickpeas 'tuna' (Recipe here)

TO SERVE

• kimchi, homemade (like this pineapple kimchi) or store-bought

• cucumber pickle (recipe below)

• black sesame seeds to serve

• fresh herbs, such as coriander or basil

QUICK PICKLE

• 1 small cucumber

• 2 tsp soya sauce

• 1 tsp toasted sesame oil

• 2 tsp rice wine vinegar

• 1 tsp maple syrup (optional)

INSTRUCTIONS

1. Make the pickle by slicing the cucumber into discs or ribbons, using a mandolin slicer.

2. Optional: Sprinkle with a bit of sea salt. Mix and set aside for about 20 minutes to let the cucumber release access water.

3. Pour the access water from the cucumber and add the rest of the ingredients. Mix well and set aside until needed.

4. Cook the rice as per packaging instructions.

5. In another small pot blanch the broccoli, green beans (if using) for a few minutes until tender but still a bit crisp and vibrant green in colour.

6. For the spinach: you can wilt this with a bit or water or keep it fresh.

7. Divide the rice and vegetables between 2 bowls and top with the spicy chickpeas.

8. Serve with kimchi, cucumber pickle, fresh herbs and black sesame seeds - I love drizzling the pickling liquid from the cucumbers over the rice for extra flavour.

9. Add a drizzle of soy sauce if needed.

10. Enjoy!!

HAVE YOU MADE THIS?

Let me know if you made this and tag me on Instagram

@lychees_and_leggings and #lychees_and_leggings