One Pot Chickpea Rice
Prep. Time
10 minutes
Cook Time
30 minutes
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
Stovetop
Cooking required:
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This is a steady rotation meal for my husband and I (my kids unfortunately haven't warmed up to this one just yet) because it checks the boxes we're trying to be mindful about - complex carbs for energy from rice, plant protein from the chickpeas, fiber from the carrots and onion, and enough healthy fat from the olive oil. It’s built from pantry ingredients I already have, so I’m not planning ahead or buying anything specific for it.
Last time I made it was on our very recent trip to the Smokies. We recently bought a set pots with detachable handles, which stack up so nicely and cooks just as nicely, so this one was made in one of those pots and the result made me so happy!
One note I'd like to make sure I don't forget - while the spices bring warmth but very little complexity, the silan is even more important—it rounds the flavor so everything lands better on the plate. That tad of unique sweetness makes all the difference, so I wouldn't switch it for other sweeteners. Check out the notes for more info!
Ingredients
2 cups long-grain rice
1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, diced
2 large carrots, peeled into ribbons
2 tbsp olive oil
4 cups water or vegetable broth
Seasoning
1/2 tsp turmeric
1 tsp sweet paprika
1 tsp dried sage
1 tsp chili lime seasoning
1 tbsp silan
salt to taste
black peppercorn, freshly ground to taste
Instructions
Heat olive oil in a medium pot over medium heat and sauté the diced onion until softened and lightly golden.
Add the seasoning, and stir for about 30 seconds to release the flavors.
Add the carrot ribbons and stir to coat it well with the oil and spices (except for the silan).
Add chickpeas and mix gently to distribute.
Add in the rinsed rice and mix to combine with the rest of ingredients.
Pour in water or vegetable broth and add silan, then stir once to combine.
Cover with the lid, bring to a boil, then reduce heat to low, and cook for about 15–20 minutes until the rice is tender and liquid is absorbed.
Turn off the heat and let it sit covered for 5-10 more minutes.
Fluff with a fork and adjust salt and pepper if needed before serving.
Notes
Garbanzo beans (chickpeas) can be substituted for other kinds of beans, as preferred.
This recipe results in rice that's stickier (our personal preference). If you prefer the rice grains to separate from one another, reduce the amount of water you add to 1 : 3/4 (for example, for each cup of rice, add 3/4 cup of water).
We cooked this recipe on our recent trip to the Smokies, using a set of pots I can't stop praising!
