Chickpea and Rice Stew
A hearty one-pot stew with chickpeas, rice, canned tomatoes, and whatever vegetables you have. Filling, cheap, and makes great leftovers.
Time
35 min
Difficulty
Easy
Serves
4-5
Ingredients 6 items
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 cup rice, uncooked
- 1 can (14 oz) diced tomatoes
- 1 medium onion, diced
- 3 cups water
- 2 tablespoons vegetable oil
- Optional: Garlic powder or 2 cloves garlic, minced, 1 teaspoon cumin, Salt and pepper, Frozen spinach or mixed vegetables, Chicken or vegetable broth instead of water, Hot sauce, A squeeze of lemon juice at the end
Equipment
- Large pot with lid
- Knife and cutting board
- Can opener
Instructions
- Heat oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft.
- Add diced tomatoes (with their juice), chickpeas, rice, and water. Add garlic, cumin, salt and pepper if you have them.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until rice is tender and most liquid is absorbed.
- If using frozen vegetables or spinach, stir them in during the last 5 minutes.
- Taste and add salt if needed. Add a squeeze of lemon juice if you have it. Serve hot.
notes & tips
- This is a complete meal. Chickpeas and rice together provide a full protein. No meat needed, though it won't hurt to add some.
- Use broth instead of water. If you have chicken or vegetable broth (or bouillon cubes), use it instead of water for much more flavor.
- Leftovers get better. This stew thickens overnight as the rice absorbs liquid. Add a splash of water when reheating.
- Add any vegetables you have. Frozen spinach, carrots, corn, green beans, or mixed vegetables all work well. Stir them in during the last few minutes.