Asian BBQ Tempeh with Curried Chickpea Brown Rice

I cannot decide which is the bigger star of this dish: the Asian BBQ tempeh or the curried brown rice with baked chickpeas (or the cleanup that follows). Yes, this is a pretty elaborate dish that involves more than two pans (yikes!); yes, my kitchen was transformed into a multi-tasking, Escoffier-esque, heated room of intense culinary dedication, but it was well worth my efforts.


For the chickpeas:
one can of chickpeas (preferrably unsalted) drained, rinsed, and relatively dry
one tbsp. of olive oil
sprinkle of salt and pepper
1/2 tsp. of curry powder

For the tempeh:
1/2 package of tempeh, kept whole (I used the long grain rice variety, but any will do)
three tbsp. of soy sauce
one and 1/2 tbsp. of BBQ sauce
pinch of the chopped garlic
pepper to taste

For the rice:
1/2 cup of brown rice cooked according to the package (my rice takes about 50 minutes so remember to factor in this time)
1/2 onion chopped
one clove of garlic chopped (reserve a pinch of the chopped garlic for the tempeh marinade)
one tsp. olive oil
one tsp. of chili powder
one tsp. (or more to taste) of curry powder
salt and pepper to taste

1. Preheat the oven to 400 degrees. Spread the chickpeas onto a baking sheet lined with parchment paper. Drizzle the olive oil, salt and pepper, and curry powder and mix with you hands to cover (or at least try to) every chickpea. Bake for about 25 minutes or until they are crispy on the outside and still a little soft on the inside.
2. In a small bowl, whisk together soy sauce, BBQ sauce, garlic, and pepper. Add the tempeh and let sit while you cook the chickpeas, flipping the tempeh every so often.
3. In a large frying pan, heat the olive oil on medium heat. Once it’s hot, add the onions and garlic. Cook until they are just starting to get soft.
4. In a separate, smaller frying pan (see, I told you it would get messy) heat a drizzle of olive oil on medium-high heat. Add the tempeh and cook for about 6 minutes on each side, flipping often. Pour the remaining marinade over each side as you turn it. This will reduce the marinade and make it super sweet and delicious.
5. While the tempeh cooks, add the brown rice to the pan with the onions and garlic and cook for about 5 minutes stirring often. Add the curry powder and chili powder and mix until incorporated.
6. Add the chickpeas to the pan with the rice and cook for another 2 minutes. Add salt and pepper to taste.
7. Plate it up and eat already!


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