I seem to see a lot of “rice and chickpeas” style dishes out there on the web and I decided that I had to see what they are all about. Honestly, I was surprised at how simple yet flavorful the idea is. Check out my turmeric rice with cumin toasted chickpeas recipe to see what I mean.
When I look at a bowl full of rice and chicpeas, I think there is nothing to it. It’s gonna be bland. Well, that just doesn’t have to be the case; not when you’re in the Allspice kitchen!
Using a flavorful rice is the first step to making this dish have amazing flavor with no effort. I used white basmati. I usually go for brown rice varieties, but brown basmati is not nutrionally different from I can tell on the nutrition label, so go for it.
Finally, a quick marinade and pan fry really take these chickpeas to the next level. They are a little toasty and crunchy on the outside, and still creamy on the inside. I need more fried chickpeas in my life for sure!
Variations on the Turmeric Rice with Cumin Toasted Chickpeas recipe:
- Rice: If you can’t find basmati, try jasmine rice. Standard brown or white rice will fill your belly, but will not be as flavorful.
- Yogurt adds much needed mositure, as well as a creamy texture that elevates the mouth feel of this dish. Try coconut milk yogurt for a vegan version.
- Spices: Swap out the cumin in the chickpea marinade for another spice like smoked paprika or ancho or chipotle chilies.
- Don’t be fooled by the ketchup. It adds body to the marinade that helps it to stick to the chickpeas, and has just the right amount of sweetness to help everything to caramalize. I also keep it in stock, and it is easy to use in small quantities, which makes it a win-win-win in my chickpea marinade!
- 1 cup basmati rice
- 1 ½ cups water
- 2 garlic cloves, minced
- ½ inch ginger, peeled and minced
- ¼ tsp each: ground turmeric and salt
- 2 tsp each: tamari or soy sauce, lemon juice, and ketchup
- 1 tsp sesame oil
- ½ tsp cumin
- ¼ tsp each: onion powder and black pepper
- 15 oz can chickpeas, drained (about 1½ cups cooked)
- 1 TBS canola or avocado oil
- 1 TBS lime juice
- ¾ cup minced cilantro
- ¾ cup plain Greek yogurt or coconut yogurt
- Combine rice, water, garlic, ginger, turmeric and salt in a rice cooker or pot on the stove top. Cook until rice has absorbed the water and is tender.
- Meanwhile stir together the tamari (or soy sauce) lemon juice, ketchup, sesame oil, cumin, onion powder and black pepper. Pour over chickpeas, stir to coat, and let rest for 15 minutes while the rice cooks.
- Heat the canola or avocado oil in a skillet. Add the chickpeas with any marinade to the skillet. Cook stirring occasionally until the chickpeas are toasted and starting to brown.
- Stir 1 TBS lime juice into the rice. Divide rice into 3 bowls and top with fried chickpeas, cilantro and Greek or coconut yogurt.
Vegan here & I so enjoy your recipes. This is going to be dinner tonight! Keep pinning 💚
Thank you, Connie! I hope that you loved the recipe as much as I do!