Preparation
Preheat oven to 205 °C (400 °F).
In a bowl, mix half of the olive oil with the salt and the Cayenne peppers.
Pat dry the chick peas with paper towel. Add the chickpeas in the bowl and stir delicately.
Spread the chickpeas on a baking sheet lined with parchment paper.
Cook in the oven for 45 minutes to 1 hour while stirring them delicately each 8 to 10 minutes, until golden and crispy. Remove from the oven and let cool.
Meanwhile, bring the vegetable broth to a boil in a saucepan. Add the rice. Cover and cook 15 to 18 minutes over low heat, until the liquid is completely absorbed. Let stand 5 minutes before molting again with a fork.
In a bowl, whisk the ingredients for the sauce.
In a large skillet, heat the remaining oil over medium heat. Cook the shallots, ginger and garlic for 1 minute.
Add the bell pepper and cauliflower. Cook for 5 to 6 minutes.
Add the Haiku Mixed Asian Vegetables and cook for 3 to 4 minutes.
Pour the sauce into the pan. Bring to a boil, then simmer for 2 to 3 minutes while stirring.
Divide the rice between the plates. Top with the vegetables, then the grilled chickpeas and green onions.
