New York Times

Chile-Crisp Chickpea Rice Bowls

These rice bowls are both a comfort and a thrill to eat. They star chickpeas sizzled in chile crisp, a Chinese condiment made of oil, chiles and a variety of textural and umami-packed ingredients, such as fried shallots and garlic, sesame seeds, and preserved black beans. You could snack on the electrifyingly tingly chickpeas solo, or make them into a meal with rice and a juicy mixture of tomatoes, celery, cilantro and soy sauce. You can swap out the celery for other crunchy vegetables, like bok choy, cucumbers or snap peas, but keep the tomatoes; their sweetness provides reprieve from the spicy chickpeas.