Spicy Chick Peas and Rice
Transform your weeknight dinners with this bold and flavorful Spicy Chickpeas and Rice recipe! This comforting vegan dish combines perfectly spiced chickpeas simmered in a rich tomato base with fluffy basmati rice for a satisfying and protein-packed meal. Featuring aromatic spices like cumin, coriander, and turmeric, along with a touch of paprika and red chili flakes for heat, this dish offers a delightful balance of warmth and zest. Ready in just 40 minutes with simple pantry staples, it’s an excellent option for busy nights. Garnish with fresh cilantro and a squeeze of lemon for a burst of freshness, and enjoy this wholesome, plant-based recipe that’s hearty, flavorful, and endlessly satisfying. Perfect for meal prep, quick lunches, or a vibrant dinner centerpiece!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 400 grams canned chickpeas, drained and rinsed
- 4 cups cooked basmati rice
- 400 grams diced tomatoes, canned or fresh
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoons red chili flakes (adjust based on spice preference)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup vegetable stock or water
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon lemon juice (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3–4 minutes, or until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground cumin, coriander, turmeric, paprika, and red chili flakes. Stir well for about 30 seconds to toast the spices.
Mix in the chickpeas, ensuring they are coated with the spice mixture.
Add the diced tomatoes, tomato paste, salt, and black pepper. Stir to combine.
Pour in the vegetable stock or water. Reduce the heat to low and let it simmer uncovered for 15–20 minutes, stirring occasionally. The mixture should thicken slightly.
While the chickpeas are cooking, ensure your rice is pre-cooked and warm. If not, prepare basmati rice according to package instructions.
Taste the chickpea mixture and adjust seasoning if necessary (e.g., more salt or chili flakes).
To serve, spoon a generous portion of rice onto each plate and top with the spicy chickpea mixture.
Garnish with fresh cilantro and a squeeze of lemon juice, if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.8 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 622 mg | 13% | |
*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.
