Crisped Rice w/Carrots, Chickpeas + Mojo de Ajo

Name: Crisped Rice w/Carrots, Chickpeas + Mojo de Ajo
Ingredients: 1 egg, beaten; Neutral oil; 2 oz [60 g] fresh spinach; 1 recipe Mojo de Ajo; Olive oil; 1 cup [240 g] cooked or canned chickpeas; 1 cup [240 g] cooked or canned chickpeas; 2 cups [500 g] cooked rice; 2 lb [900 g] carrots, cut into chunks or 2 in [5 cm] long sticks; Salt

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

At home, I like this dish as one big weird salad sort of thing. In a restaurant, I would keep the rice as a medium-size pancake, with the carrot, chickpea, and spinach salad delicately piled on top for aesthetics.

Ingredients

2 lb [900 g] carrots, cut into chunks or 2 in [5 cm] long sticks
Salt
Olive oil

Main course
Vegetarian
Gluten-free

Method

Preheat the oven heat to 400°F [200°C]. Toss the carrots with a pinch of salt and a couple of glugs of olive oil. Arrange on a baking sheet and roast until tender and caramelized, about