Rice with Chickpeas
Elevate your weeknight dinners with this vibrant and nourishing Rice with Chickpeas recipe—a delightful fusion of aromatic spices and wholesome ingredients. Featuring fragrant basmati rice, tender chickpeas, and a medley of warm flavors like cumin, turmeric, and coriander, this one-pot dish is both satisfying and easy to prepare. Sautéed onions and garlic lend a savory depth, while a touch of fresh cilantro and a splash of tangy lemon juice add a burst of brightness to every bite. Perfectly balanced and ready in just 40 minutes, this vegetarian and gluten-free recipe is ideal for busy families or anyone looking to enjoy a hearty, protein-packed meal. Serve as a standalone dish or pair it with your favorite salads or naan for a complete feast! Keywords: rice with chickpeas, vegetarian dinner, one-pot meals, basmati rice recipes, healthy comfort food.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 15 oz can Canned chickpeas
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 large Garlic cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 3 cups Water
- 0.25 cup Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to soak for at least 10 minutes.
Drain and rinse the canned chickpeas. Set aside.
Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large saucepan or deep skillet over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for another minute.
Stir in the turmeric powder and coriander powder. Cook for 1 minute to toast the spices.
Add the drained chickpeas to the pan and stir well to coat them with the spices.
Drain the soaked rice and add it to the pan, stirring gently to mix with the chickpeas.
Add the water and salt, then bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 15-18 minutes until the rice is cooked and the water is absorbed.
Remove the pan from the heat and let it sit, covered, for another 5 minutes to allow the rice to finish cooking in its steam.
Fluff the rice with a fork and stir in the lemon juice.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 18.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1249 mg | 27% | |
*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.
