Creamy chickpeas, garlicky light tomato sauce and a pinch of smoky sweet cinnamon make this simple, traditional dish divine. A handful of ingredients, 35 min to prep/cook and you have a hearty, healthy, incredibly flavorful meal on the table. This dish is also perfect to take for lunch as its just as yummy at room temperature. A true one-pot-wonder, chickpeas and rice will become one of your favorite go-to recipes in no time!
Feel free to use canned chickpeas here. They work just as well and save you the step of soaking/cooking ahead. Of course, cooking your own chickpeas is always an option too! You also have the option of using vegetable broth or water in this recipe. Vegetable broth is my choice as it adds additional layers of flavor to the finished dish but you can use water also. If you choose to go with water, remember to add another 1/2 tsp of salt to the recipe.
Doubling or tripling this recipe is so easy and works well every time. Serve with a wedge of lemon, a sprinkle of dried oregano and a piece of crusty bread for a wonderful week day lunch or dinner.
- 2 cups cooked chickpeas (or 1, 29 ounce can)
- 1 1/2 cup (uncooked) rice
- 3 cups vegetable broth (or water*)
- 1/4 cup olive oil
- 1 cup chopped onions
- 1/4 cup chopped garlic
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1/4 cup chopped fresh dill
- 1/4 tsp cinnamon
- 2 tbsp tomato paste dissolved in 1/2 cup warm water
Saute onions for 3 minutes on low heat, add garlic and continue cooking until onion is translucent and garlic soft. Add tomato paste dissolved in water, chopped fresh dill, salt, pepper, cinnamon and rice. Stir well and cook on low for 5 minutes. Add cooked/canned chickpeas, stir and cook on low another 2-3 minutes. Add vegetable broth and bring up to low boil. Lower heat to very low, cover and cook for 20 minutes. Uncover and check that rice is cooked. Stir gently to combine well and serve hot or room temperature.
*If you’re using water, add an additional 1/2 tsp of salt.