Chickpea Veg Rice
A cozy, nourishing bowl of Chickpea Veg Rice made with fluffy brown rice, crispy chickpeas, and sautéed vegetables seasoned with warming spices. Quick to make, budget-friendly, and packed with plant-based goodness.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 cup broccoli florets, chopped
- 1 medium carrot, grated or finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Fresh chopped cilantro (optional)
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
- Toss chickpeas with half the cumin, paprika, salt, and pepper. Add to the skillet and cook for 5–7 minutes until golden and crispy. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté the onions until translucent. Add garlic and cook for 30 seconds.
- Add the carrots, red pepper, and broccoli. Stir well and cook until veggies are just tender, about 5–6 minutes.
- Stir in the cooked rice, remaining spices, and crispy chickpeas. Cook for another 2–3 minutes to combine flavors.
- Drizzle with lemon juice and sprinkle with chopped cilantro if using. Toss gently.
- Serve warm in bowls and enjoy.
Notes
- Use day-old rice for the best texture and to avoid mushiness.
- Roasting chickpeas separately gives them a crispy bite.
- Add a drizzle of tahini or yogurt sauce for extra creaminess.
- Great for meal prep—flavors deepen overnight!
Find it online: https://tastyze.com/chickpea-veg-rice/