Golden Spiced Chickpea Rice

Vibrant and aromatic brown rice dish that combines a warm blend of spices with the nuttiness of chickpeas. Serve with Crispy Baked Tofu and fresh naan bread for a hearty and satisfying meal!

5 from 5 votes

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Course: Main Course, Side Dish

Cuisine: Indian, Middle Eastern

Keyword: beans, comfort food, dairy free, rice, vegan, vegetarian

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Calories: 393kcal

Author: Holly Gray

Ingredients

1 tablespoon olive oil
1 teaspoon garlic minced
1 cup brown Basmati rice uncooked
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups vegan chicken-style broth
2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
2 tablespoons cilantro finely chopped

Instructions

Set a large saucepan over medium-high heat and add the olive oil. When the oil is hot, add the garlic and cook for 30 seconds.
Stir in rice, cumin, coriander, turmeric, salt, and black pepper. Cook for 3 minutes, stirring frequently, until rice is very lightly toasted.
Pour in the chicken-style broth and bring to a boil. Reduce the heat to low, cover, and simmer for 30-45 minutes or until rice is cooked. (Cooking time can vary depending on the rice used, so keep an eye on your pot.) Remove from heat and let the rice rest for 10 minutes to firm up and absorb any remaining liquid.
Gently stir in the chickpeas and cilantro. Adjust seasoning to taste and serve.

Nutrition

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