Mediterranean Chickpea & Rice
This Mediterranean Chickpea is a simple, one-pot vegan meal packed with warm spices, plant-based protein, and vibrant flavor. Fluffy basmati rice cooks together with tender chickpeas, sweet bell peppers, and aromatic garlic, while sun-dried tomatoes add a rich, tangy depth. Finished with fresh parsley and a squeeze of lemon, this dish is bright, nourishing, and perfect for meal prep or a cozy weeknight dinner.
Servings 4
Ingredients
- 1 cup Basmati or long-grain rice rinsed
- 1½ cups cooked chickpeas or 1 can, drained
- 2 cups vegetable broth or water
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup bell pepper chopped
- 1/2 cup tomatoes diced
- ¼ cup sun-dried tomatoes chopped (oil-packed preferred)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric optional
- 1 tsp dried oregano
- Salt & pepper
- Juice of ½ lemon optional
- ¼ cup fresh parsley green onions, or cilantro, chopped
Instructions
Sauté the Aromatics
- Heat olive oil in a deep pan.
- Cook the onion for 3–4 minutes until soft.
- Add garlic, carrot, and bell pepper; cook for 2 minutes.
Add Sun-Dried Tomatoes & Spices
- Add chopped sun-dried tomatoes and diced fresh tomatoes, and mix well.
- Add cumin, paprika, turmeric, oregano, salt, and pepper.
- Cook for 2-3 minutes until fragrant.
Cook the Rice
- Add rinsed rice and cook for 2-3 minutes,
- Add chickpeas.
- Pour in broth or water and bring to a gentle boil.
- Cover and simmer for 15 minutes, until the rice is tender.
Fresh Finish
- Turn off the heat and rest for 5 minutes.
- Fluff gently with a fork.
- Stir in
- Lemon juice
- Fresh parsley
- Cucumber yogurt sauce
- Simple tomato salad
- Roasted zucchini or eggplant
- If using dry sun-dried tomatoes (not oil-packed): Soak them in warm water for 10 minutes before chopping.
Serving Ideas