Chickpea and Rice Recipes Vegan Lovers Will Adore

Chickpeas and rice are a classic combination beloved in many cultures around the world. Not only are they incredibly affordable and accessible, but they also pack a powerful nutritional punch, making them a perfect base for hearty vegan meals.

Whether you’re a seasoned vegan or simply looking to add more plant-based dishes to your menu, chickpea and rice recipes offer versatility, flavor, and comfort in every bite. From rich curries to simple stir-fries, these dishes can be adapted to suit your taste buds and pantry staples.

In this post, we’ll explore some delicious and easy-to-make vegan chickpea and rice recipes that will satisfy your hunger and nourish your body. You’ll discover how combining these two humble ingredients can create meals that are not only filling but also bursting with flavor.

Ready to dive into a world of wholesome vegan cooking? Let’s get started!

Why You’ll Love This Recipe

There are countless reasons to love chickpea and rice recipes, especially when they’re vegan. First, they are incredibly nutrient-dense, providing a great source of plant-based protein, fiber, and essential vitamins.

Both chickpeas and rice are gluten-free, making these recipes suitable for many dietary needs.

Additionally, these dishes are easy to prepare, budget-friendly, and highly customizable. You can spice them up with your favorite herbs and spices or keep them simple for a quick, satisfying meal.

Plus, they store well, making them excellent for meal prep and busy weeknights.

Best of all, chickpea and rice meals are comforting and hearty without relying on animal products or heavy fats, making them a smart choice for a healthy lifestyle. Whether you’re a vegan newbie or a seasoned plant-based eater, these recipes will quickly become staples in your kitchen.

Ingredients

• 1 cup dry basmati or brown rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder (optional, for heat)
• 2 tbsp olive oil or coconut oil
• 2 1/2 cups vegetable broth or water
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Juice of 1 lemon
• 1 cup chopped tomatoes (fresh or canned)
• 1/2 cup frozen peas (optional)

Equipment

• Medium saucepan with lid
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (for rinsing chickpeas and rice)
• Knife and cutting board
• Citrus juicer (optional)

Instructions

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. Cook the rice: In a medium saucepan, bring 2 1/2 cups of vegetable broth or water to a boil. Add the rinsed rice and a pinch of salt, then reduce heat to low, cover, and simmer for 15-20 minutes (or according to package instructions) until the rice is tender and liquid is absorbed. Remove from heat and let it rest covered for 5 minutes.
3. Prepare the chickpea mixture: While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and soft.
4. Add garlic and spices: Stir in the minced garlic, cumin, smoked paprika, turmeric, and chili powder (if using). Cook for 1-2 minutes until fragrant.
5. Add tomatoes and chickpeas: Stir in the chopped tomatoes and chickpeas. Cook for another 5-7 minutes, allowing the flavors to meld and the tomatoes to soften.
6. Add peas: If using, stir in the frozen peas and cook for 2-3 minutes until heated through.
7. Combine rice and chickpeas: Gently fold the cooked rice into the chickpea mixture. Adjust seasoning with salt and pepper to taste.
8. Finish with lemon and herbs: Remove from heat and stir in the lemon juice and chopped cilantro for a fresh, zesty finish.
9. Serve warm: Spoon the chickpea and rice mixture into bowls and enjoy as a satisfying main dish or side.

Tips & Variations

“For extra flavor, toast your spices in the oil before adding onions to release their essential oils.”

If you want to add more veggies, consider tossing in diced bell peppers, spinach, or carrots during step 5. For a creamier texture, stir in a tablespoon of tahini or coconut milk right before serving.

Try swapping basmati rice for brown rice or quinoa for a different nutritional profile and texture. You can also use dried chickpeas that you soak and cook yourself for an even fresher taste.

To add a smoky punch, consider adding a dash of liquid smoke or smoked salt. For a spicy kick, sprinkle in some crushed red pepper flakes or drizzle with hot sauce.

Looking for more inspiration? Check out our Daniel Fast Recipes With Brown Rice for wholesome vegan ideas featuring grains or explore some unique vegetable dishes like Thelma Sanders Squash Recipe to complement your chickpea meals.

Nutrition Facts

Serving Suggestions

This chickpea and rice dish is wonderfully versatile and pairs beautifully with many sides. Serve it alongside a fresh green salad with a lemon vinaigrette or steamed vegetables for a light, balanced meal.

For a more indulgent approach, try topping the dish with sautéed mushrooms or roasted eggplant. Add a dollop of vegan yogurt or a drizzle of tahini sauce to bring out the flavors even more.

Looking for a crunchy texture? Sprinkle some toasted nuts or seeds on top just before serving.

These additions elevate the dish both visually and in taste.

Delicious Chickpea and Rice Recipe Variations

Chickpea and Spinach Pilaf

Add 2 cups of fresh spinach to the chickpea mixture during the last 3 minutes of cooking. The spinach wilts nicely and adds a boost of vitamins A and K.

Finish with a sprinkle of toasted pine nuts for a nutty crunch.

Moroccan-Spiced Chickpea and Rice

Swap the cumin and paprika for 1 tsp ras el hanout and 1/2 tsp cinnamon. Add chopped dried apricots and almonds for a sweet and savory twist.

Garnish with fresh mint for a refreshing note.

Chickpea and Coconut Rice

Cook the rice in coconut milk mixed with water instead of broth. Stir shredded coconut and lime zest into the chickpea mixture.

This tropical take is perfect with a side of grilled vegetables or tofu.

Mediterranean Chickpea Rice Bowl

Add chopped cucumbers, cherry tomatoes, Kalamata olives, and red onion on top of the chickpea and rice base. Drizzle with tahini dressing and sprinkle with sumac for authentic Mediterranean flavors.

Spicy Chickpea and Rice Stir-Fry

Use cooked rice and chickpeas to make a quick stir-fry with bell peppers, snap peas, and soy sauce. Add fresh ginger and garlic for extra zing.

Serve with a squeeze of lime and chopped scallions.

For more creative recipe ideas, don’t miss our Pickled Cherry Pepper Recipe, which pairs beautifully with rice dishes and adds a tangy kick.

Conclusion

Chickpea and rice recipes are a cornerstone of vegan cooking due to their simplicity, nutrition, and adaptability. With just a handful of pantry staples, you can create meals that are both filling and flavorful, catering to a wide range of tastes and preferences.

Whether you opt for a spiced pilaf, a creamy coconut-infused dish, or a vibrant Mediterranean bowl, these recipes prove that plant-based eating can be exciting and satisfying.

Experimenting with different spices, vegetables, and serving styles will keep your meals fresh and enjoyable. Plus, these dishes are perfect for meal prepping, making your weeknights easier and healthier.

Embrace the humble chickpea and rice, and let them inspire your next vegan culinary adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chickpea and Rice Vegan Bowl”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegan dish combining protein-rich chickpeas with fluffy rice. Perfect for a nutritious weeknight meal.”, “prepTime”: “PT10M”, “cookTime”: “PT30M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup basmati rice”, “1 can (15 oz) chickpeas, drained and rinsed”, “1 tablespoon olive oil”, “1 small onion, finely chopped”, “2 cloves garlic, minced”, “1 teaspoon ground cumin”, “1 teaspoon smoked paprika”, “1/2 teaspoon turmeric”, “2 cups vegetable broth”, “1/2 cup chopped fresh cilantro”, “Salt and pepper to taste”, “Juice of 1 lemon”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse the rice under cold water until water runs clear.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pot over medium heat and saut\u00e9 onion until translucent.”}, {“@type”: “HowToStep”, “text”: “Add garlic, cumin, smoked paprika, and turmeric; cook for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Stir in rice and cook for 2 minutes to toast slightly.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth, bring to a boil, then reduce heat to low and cover.”}, {“@type”: “HowToStep”, “text”: “Cook rice for 15 minutes or until liquid is absorbed.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas to the rice, stir gently, and cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from heat, fluff rice with a fork, and stir in lemon juice and cilantro.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste and serve warm.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “12 g”, “fatContent”: “7 g”, “carbohydrateContent”: “55 g”}}