Simple 7-Ingredient Recipe

This savory, comforting dish turns humble pantry staples into a high-end-tasting meal. The soy sauce and honey create a "sticky-sweet" glaze for the chickpeas, while the red pepper adds a gentle warmth.

Dish Name: The Copper Pot Honey-Garlic Glow Bowls

Prep time: 5 minutes Cook time: 15 minutes Servings: 2

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The 7 Pantry Ingredients:

1. White Rice (1 cup, uncooked)
2. Canned Chickpeas (15 oz can, drained and patted dry)
3. Garlic (4 cloves, minced—or 1 tbsp jarred minced garlic)
4. Soy Sauce (3 tbsp)
5. Honey (2 tbsp)
6. Red Pepper Flakes (½ tsp, or to taste)
7. Cooking Oil (2 tbsp olive, vegetable, or coconut oil)

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Instructions:

1. Prepare the Base: Rinse the rice under cold water until clear. Cook the rice according to package instructions (usually 1 cup rice to 2 cups water). Once finished, fluff with a fork and set aside.
2. Crisp the Chickpeas: While the rice is simmering, heat the cooking oil in a large skillet over medium-high heat. Add the drained chickpeas. Sauté them for 8–10 minutes, shaking the pan occasionally, until they are golden brown and the skins are slightly "popped" and crispy.
3. The Garlic Infusion: Turn the heat down to medium. Add the minced garlic to the skillet with the chickpeas. Sauté for just 1 minute until the garlic is fragrant (don’t let it burn!).
4. Create the Glaze: In a small bowl or cup, whisk together the soy sauce, honey, and red pepper flakes.
5. The "Glow" Finish: Pour the sauce mixture over the chickpeas in the skillet. Let it bubble and simmer for 2–3 minutes, stirring constantly, until the sauce thickens into a sticky, dark amber glaze that coats the chickpeas.
6. Assemble: Divide the fluffy rice into two bowls. Spoon the honey-garlic chickpeas over the top, scraping every bit of the extra glaze from the pan onto the rice.

Chef’s Tip: If you happen to have a stray lime or a stalk of green onion in the fridge, a squeeze of juice or a sprinkle of greens on top adds a fresh pop, but the "Glow Bowl" is perfectly delicious and balanced without them