Vegan Jasmine Rice and Chickpea Delight is a comforting, healthy, and warm meal. It is a mixture of fluffy jasmine rice, sweet chickpeas, fresh vegetables, and spicy aromas. The rice imparts a natural floral smell, and the chickpeas are a source of protein and mellow. They are both proper and substantial meals that are both light and fulfilling. Vegan Jasmine Rice and Chickpea Delight is ideal for weeknight meals, meal preparation, or even as a side dish on occasion. You may have it simple or with condiments and toppings.
STATS
- Calories: 310 per serving
- Cook time: 25 minutes
- Serving size: 1½ cups
- Cuisine: Vegan, Plant-Based
- Prep time: 15 minutes
- Course: Main, Side Dish
- Diet: Vegan, Dairy-Free, High-Fiber.
- Yield: 4 servings
- Total time: 40 minutes
- Difficulty: Easy
- Cooking method: Stovetop
EQUIPMENT
- Large saucepan with lid
- Cutting board
- Sharp knife
- Wooden spoon
- Mixing bowls
- Measuring cups and spoons
INGREDIENTS
- One cup of washed jasmine rice
- 1 1/2 cups or 1 can of rinsed and drained cooked chickpeas.
- One medium onion, chopped; two minced garlic cloves
- 1 carrot, finely chopped
- One chopped red bell pepper
- Two cups of vegetable broth
- 2 teaspoons of oil from the olive
- One tablespoon of cumin powder
- A single tablespoon of paprika smoked
- Half a tablespoon of ground turmeric
- One diced zucchini
- An optional half-teaspoon of chili flakes
- Add salt & black pepper to taste
- Two teaspoons of freshly chopped parsley.
- Half of a lemon’s liquid
INGREDIENT NOTES
Jasmine rice:
- Pleasant smell, soft, and sticky. Soak prior to cooking to get rid of additional starch.
Chickpeas:
- Chickpeas are sources of protein, fiber, and creaminess. Fast and convenient canned chickpeas.
Onion and garlic:
- They make the foundation of flavor. They are first sautéed to add flavor and fragrance.
Carrots and bell pepper:
- This will add color and a soft, crunchy bite. They also balance the spices.
Zucchini:
- Smooth and soft, it does not dominate the rice.
Vegetable broth:
- Adds flavor to the rice during the cooking process. It can be done with water, but broth is better.
Olive oil:
- It provides richness and enables the vegetables to become soft.
Spices:
- Cumin, paprika, and turmeric are hot, smoky, and golden. Add chili flakes in case you are a spice lover.
Lemon juice:
- Makes the plate jazzy in the end and counteracts the richness.
Parsley:
- Fresh herbs add color and a cool ending.
INSTRUCTIONS
- Run wet jasmine rice under cold water till the water is clear. Drain well.
- Bring olive oil to a boil in a large saucepan. Add onion and garlic.
- Bake for 3 minutes and tender.
- Add zucchini, bell pepper, and carrot.
- Heat till boiling, stirring constantly, and cooking till vegetables begin to become tender.
- Add cumin, paprika, turmeric, chili flakes, salt, and pepper.
- Add and stir until vegetables are covered with spices.
- Stir in rinsed rice and cook 1 minute to roast lightly in the oil and spices.
- Pour in vegetable broth. Stir once, then bring to a boil.
- For 12 to 15 minutes, till the rice is soft and the liquid has been absorbed, lower the heat, cover, and cook.
- Remove from heat. Allow to rest, under cover, 5 minutes.
- Add chickpeas, lemon juice, and chopped parsley gently.
- Add flavor and add seasoning as necessary.
- Serve with warm sauce and more herbs with it, if needed.
SERVING SUGGESTIONS
- You can eat it as a main meal and have it accompanied by some steamed greens.
- Such as to be eaten with flatbread or pita.
- Avocado slices or a drizzle of tahini will add an additional creaminess.
- Serve with roast vegetables to have a more substantial meal.
TIPS
- Never stir the rice too much because it can get mushy.
- Add additional broth when the rice appears to be dry and before it finishes cooking.
- To add additional flavor, toast spices in pan 1 minute prior to adding vegetable.
- You may replace the chickpeas with white beans or lentils.
STORAGE INFORMATION
Fridge:
- Refrigerate leftovers in a container with a tight lid within a period of 4 days. Return to the skimmer and cook a little bit in broth or water.
Freezer:
- Freeze into portions, not longer than 2 months. Keep in refrigerator and reheat to serve.
FAQs
Will brown rice work instead of jasmine rice?
- Yes, however, push the time to 35-40 minutes and add additional broth as necessary.
Is this recipe gluten-free?
- Yes, and it is all gluten-free.
Can I meal prep this dish?
- Absolutely. It freezes well and also re-heats well, hence it is excellent in lunches.
Can I add protein on top?
- Sure, tofu, tempeh, or seitan may be added to make it even more hearty.
NUTRITIONAL INFORMATION
Calories: 310
Carbohydrates: 54 g
Fiber: 8 g
Protein: 10 g
Fat: 8 g
Sodium: 380 mg
Vitamin A: 60% DV
Vitamin C: 70% DV
Calcium: 6% DV
Iron: 15% DV
Potassium: 600 mg
Serving size: 1½ cups
