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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.

Dairy-FreeNut-FreeEgg-FreeVegetarianVeganGluten-Friendly Main Dish
Prep: 10 min Cook: 25 min Total: 35 min Servings: 4-5 Difficulty: Easy

Ingredients

  • 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 Extras

  • 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

  1. Heat oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft.
  2. Add diced tomatoes (with their juice), chickpeas, rice, and water. Add garlic, cumin, salt and pepper if you have them.
  3. 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.
  4. If using frozen vegetables or spinach, stir them in during the last 5 minutes.
  5. Taste and add salt if needed. Add a squeeze of lemon juice if you have it. Serve hot.

Notes

  • 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.