Love Chickpeas? You’ll also love how Simple this Rice recipe is!

vegetable broth

🥗Healthier: water

💰Cheaper: water

Water is a cost-effective alternative that still allows for cooking the rice.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option with a neutral flavor.

Rinse and drain 1 cup long grain rice two to three times to get rid of excess starch.

In a small saucepan over medium-low heat, add 1 tbsp olive oil and 2 tbsp tomato paste, along with a pinch of chili flakes and a pinch of salt; gently cook the tomato paste for a couple of minutes.

Add the rinsed rice to the saucepan and stir to combine with the tomato paste mixture.

Pour in 1 cup of water (or veggie stock if available), turn the heat to medium-high, and stir the rice.

Once the water begins to bubble, reduce the heat to medium-low, give the rice another quick stir, cover the pan, and let it cook for 15 minutes.

After 15 minutes, turn off the heat and let the rice steam for another 10 minutes.

In a sauté pan over medium heat, add 1 tbsp chili oil, then add half an onion (thinly sliced) and sauté for 3 to 4 minutes.

Add 3 pieces of finely chopped garlic and sauté for a couple of minutes.

Add a quarter of a red bell pepper (thinly sliced) and sauté for another couple of minutes.

Rinse 400 ml canned chickpeas and set aside; add them to the pan along with 1 tsp cumin, 1 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp sumac, and a generous pinch of salt; stir well.

Pour in 1/4 cup water and cook for a few more minutes until heated through.

Turn off the heat and fluff the rice using a fork or paddle.

Plate the rice and generously add the spiced chickpeas on top.

Garnish with fresh cilantro and a splash of fresh lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary