Curried Garbanzo Rice
Infused with vibrant spices and wholesome ingredients, Curried Garbanzo Rice is a one-pot wonder perfect for weeknight dinners or meal prep. This fragrant dish combines fluffy basmati rice, protein-packed chickpeas, and colorful veggies like carrots and peas, all cooked in a flavorful blend of curry powder, turmeric, and warming cumin seeds. It’s simmered to perfection in rich vegetable broth for a savory depth of flavor, then topped with fresh cilantro and a squeeze of zesty lemon for a bright finish. Ready in just 35 minutes, this vegan and gluten-free recipe is as nutritious as it is delicious, offering a hearty, plant-based meal that’s sure to satisfy. Serve it as a standalone main dish or alongside naan and raita for a complete Indian-inspired feast!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1.5 tablespoons curry powder
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1.5 cups garbanzo beans (chickpeas), cooked or canned (drained and rinsed)
- 1 cup basmati rice, washed and drained
- 2 cups vegetable broth or water
- 1 medium carrot, diced
- 0.75 cups frozen peas
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and cumin seeds. Cook for 1 minute until fragrant.
Add the curry powder, turmeric, and ground coriander. Mix well and cook for 1 more minute to toast the spices.
Stir in the garbanzo beans, diced carrot, washed basmati rice, and peas. Mix to coat everything evenly with the spices.
Pour in the vegetable broth or water and add the salt and black pepper. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Let the rice simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Remove the pot from the heat and let it sit, covered, for 5 minutes to steam.
Fluff the rice gently with a fork and garnish with fresh cilantro.
Serve warm with lemon wedges on the side for a bright and tangy finish.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7919 mg | 344% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 35.6 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
