Nothing Much in the Cupboard Iraqi Rice Meal Gluten Free Veget
Discover the comforting simplicity of the "Nothing Much in the Cupboard Iraqi Rice Meal," a gluten-free, vegetarian recipe perfect for busy days. This hearty dish transforms pantry staples like basmati rice, canned chickpeas, and aromatic spices into a fragrant, one-pot meal that’s full of flavor. Featuring warm notes of cumin, turmeric, and cinnamon, this recipe pays homage to traditional Iraqi cuisine while keeping things quick and easy. Ready in just 35 minutes, it’s designed to nourish without fuss, making it an ideal choice for weeknight dinners. Serve it warm with a sprinkle of fresh parsley for a pop of color and a hint of brightness. Perfect for those searching for gluten-free comfort food or creative ways to elevate pantry essentials!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 cup, drained and rinsed canned chickpeas
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 teaspoon (optional) vegetable broth powder
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnishing) fresh parsley
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and golden.
Add the minced garlic to the onions and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the tomato paste, ground cumin, turmeric, and cinnamon. Cook for 1 minute to toast the spices and bloom their flavor.
Add the canned chickpeas, salt, black pepper, and vegetable broth powder (if using). Stir well to coat the chickpeas in the spiced tomato mixture.
Pour in 2 cups of water and bring the mixture to a gentle boil.
Add the rinsed rice to the saucepan, stirring to combine. Lower the heat to a simmer, cover with a tight-fitting lid, and cook for 15 minutes. Avoid lifting the lid during cooking.
After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam.
Drizzle the remaining 1 tablespoon of olive oil over the cooked rice and fluff it gently with a fork.
Plate the rice and chickpea mixture, and garnish with fresh parsley if desired. Serve warm and enjoy this flavorful meal.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1223 mg | 26% | |
*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.
