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1. Heat a large skillet (non-stick or cast iron) over medium-high heat. Add half the olive oil and let it shimmer. Add the sliced carrots in a single layer along with the cumin, smoked paprika, garlic powder, and a generous pinch of salt and pepper. Cook, stirring occasionally, for 5–7 minutes until the carrots begin to colour at the edges.
1 tsp ground cumin,
0.5 tsp smoked paprika,
0.5 tsp garlic powder,
1 tsp salt,
0.5 tsp black pepper,
3 piece carrot,
2 tbsp olive oil
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2. Add a splash of water to the skillet and immediately cover with a lid or foil. Let the carrots steam for 2–3 minutes until just tender. Uncover, add the corn kernels, and cook for a further 3–5 minutes, stirring occasionally, until the corn is tender and lightly charred in spots. Transfer the vegetables to a bowl and set aside. Wipe out the skillet if needed.
1.5 cup sweet corn kernels (fresh, frozen, or canned),
3 tbsp water
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3. While the vegetables cook, make the sauce. Finely mince the garlic clove and chop the fresh parsley. In a small bowl, combine the Greek yogurt, the juice and zest of the lemon, minced garlic, chopped parsley, honey, and a pinch of salt. Stir well and taste — adjust with more lemon juice or salt as needed. Refrigerate until ready to serve.
1 tsp salt,
0.5 cup plain Greek yogurt,
1 piece lemon,
1 clove garlic clove,
3 tbsp fresh parsley,
0.5 tsp honey
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4. Return the same skillet to medium-high heat and add the remaining olive oil. Let it shimmer, then add the cooked rice in an even layer, pressing it down firmly with a spatula. Season with a pinch of salt. Do not stir — let it cook undisturbed for 8–10 minutes until the bottom is deeply golden and audibly crispy.
1 tsp salt,
3 cup cooked long-grain white rice (day-old preferred),
2 tbsp olive oil
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5. Flip sections of the rice with a spatula to expose and break up the golden crust. Push the rice to the sides of the pan and add the Trader Joe's Garlic Cumin Chickpeas to the center. Toss and heat for 2–3 minutes until the chickpeas are warmed through and beginning to crisp slightly at the edges.
1 can Trader Joe's Garlic Cumin Chickpeas
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6. Divide the crispy rice and chickpeas between three bowls. Top each bowl with the stovetop-charred carrots and corn. Drizzle generously with the herby yogurt sauce and garnish with fresh mint leaves if using. Serve immediately for maximum crunch.
2 tbsp fresh mint leaves (optional garnish)
By james
