The humble chickpea and rice combination may seem simple, but it’s a match made in heaven. The creamy texture of cooked rice pairs perfectly with the nutty flavor of chickpeas, making it a staple in many cuisines around the world. Whether you’re looking for a quick weeknight dinner or a show-stopping main course for a special occasion, this duo has got you covered.
In this article, we’ll take you on a culinary journey through 20 flavorful and creative chickpea and rice recipes that will tantalize your taste buds and inspire your cooking. From spicy stuffed peppers to creamy curries, hearty salads, and international twists like Moroccan spiced bowls and Greek-inspired wraps, there’s something for everyone in this versatile and delicious duo.
Spicy Chickpea and Rice Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the comfort of rice and chickpeas with a kick of heat. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 4 bell peppers (any color)
– 1 cup cooked white rice
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup diced red onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 1-2 dashes hot sauce (optional)
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, chickpeas, red onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff each pepper with the mixture, filling to the top.
5. Place peppers in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until peppers are tender.
7. Garnish with cilantro or scallions, if desired.
Cooking Time: 25-30 minutes
Creamy Coconut Chickpea and Rice Curry
This aromatic curry is a flavorful blend of creamy coconut milk, tender chickpeas, and fluffy rice. Perfect for a weeknight dinner or a special occasion, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large pan, sauté onions, garlic, and ginger until softened.
3. Add chickpeas, cumin, curry powder, turmeric, and salt. Cook for 2 minutes.
4. Stir in coconut milk and bring to a simmer.
5. Serve the curry over cooked rice, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Chickpea and Rice Pilaf
A flavorful and nutritious pilaf that combines the creaminess of chickpeas, the brightness of lemon, and the pungency of garlic. Perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the uncooked rice and cook for 2-3 minutes, stirring constantly, until lightly toasted.
4. Add the water and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. Stir in the chickpeas, lemon juice, salt, and any desired garnish.
Cooking Time: 20-25 minutes
Mediterranean Chickpea and Rice Salad
This vibrant salad combines the creamy texture of chickpeas with the nutty flavor of roasted rice, all tied together with a zesty Mediterranean flair. Perfect for a quick lunch or dinner, this recipe is also great as a side dish or added to wraps and bowls.
Ingredients:
– 1 cup cooked white rice
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 1 clove garlic, minced (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss rice with 1 tablespoon olive oil and spread on a baking sheet.
3. Roast for 10-12 minutes or until lightly toasted.
4. In a large bowl, combine chickpeas, roasted rice, red bell pepper, parsley, lemon juice, salt, and pepper.
5. Stir to combine, adding garlic if using.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
One-Pot Chickpea and Rice with Spinach
This hearty, one-pot dish is a flavorful and nutritious meal that combines the creaminess of chickpeas with the earthy taste of spinach.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 cups fresh spinach leaves
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, salt, and pepper; cook for an additional minute.
4. Stir in the rice and water; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
6. Stir in the chickpeas and spinach; cook until the spinach has wilted.
7. Taste and adjust seasoning as needed.
8. Serve hot, topped with grated cheddar cheese if desired.
Cooking Time: 30-40 minutes
Moroccan Spiced Chickpea and Rice Bowl
This flavorful bowl combines tender chickpeas with aromatic spices, fluffy rice, and a hint of sweetness, perfect for a quick and satisfying meal. This Moroccan-inspired dish is easy to make and packed with nutrients.
Ingredients:
– 1 cup cooked chickpeas
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 2 tablespoons honey (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic, cumin, smoked paprika, and cinnamon. Cook for an additional minute, stirring constantly.
3. Stir in the cooked chickpeas and season with salt and pepper to taste.
4. Serve over cooked rice, drizzled with honey if desired.
Cooking Time: 15-20 minutes
Chickpea and Rice Stuffed Zucchini Boats
These flavorful and healthy zucchini boats are filled with a savory mixture of chickpeas, rice, and spices. Perfect for a light and satisfying meal on a warm summer evening.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked white rice
– 1 can chickpeas (15 oz), drained and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving about 1/4 inch of flesh.
3. In a large bowl, combine cooked rice, chickpeas, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Mix well.
4. Stuff each zucchini boat with the rice-chickpea mixture, dividing it evenly among the four boats.
5. Drizzle olive oil over the stuffed zucchinis and bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Turmeric Chickpea and Rice with Roasted Vegetables
This recipe combines the warmth of turmeric with the comfort of rice, chickpeas, and roasted vegetables for a flavorful and nutritious meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 bell peppers (any color), seeded and chopped
– 1 teaspoon ground turmeric
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a large bowl, mix together chickpeas, olive oil, onion, garlic, carrots, bell peppers, and turmeric.
3. Preheat oven to 425°F (220°C). Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes or until tender.
4. Combine cooked rice with roasted vegetables and chickpeas. Season with salt to taste.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 40-45 minutes
Chickpea and Rice Soup with Fresh Herbs
This hearty soup is a perfect blend of creamy chickpeas, fluffy rice, and fragrant fresh herbs, making it a comforting and nutritious meal for any time of the year.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups cooked white rice
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chickpeas, rice, vegetable broth, parsley, cilantro, and cumin. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 20-25 minutes
Mexican Chickpea and Rice Casserole
This vibrant casserole combines the creamy richness of chickpeas with the warm, spicy flavors of Mexico, all wrapped up in a flavorful rice dish. Perfect for a weeknight dinner or a weekend gathering, this casserole is sure to please.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook rice according to package instructions using the 2 cups of water.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
5. Add chickpeas to the skillet and stir to combine with the spice mixture.
6. In a 9×13 inch baking dish, combine cooked rice, chickpea mixture, and shredded cheese (if using).
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Chickpea and Rice Burgers with Avocado
A unique twist on traditional burgers, these chickpea and rice patties are packed with flavor and protein. Top them with creamy avocado for a nutritious and delicious meal.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup cooked white rice
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– 2 slices whole wheat bread
– 1 ripe avocado, sliced
Instructions:
1. In a medium bowl, mash the chickpeas using a fork or a potato masher.
2. Add the cooked rice, chopped onion, garlic, olive oil, cumin, salt, and pepper to the bowl with the mashed chickpeas. Mix until well combined.
3. Divide the mixture into 2 equal portions and shape each portion into a patty.
4. Cook the patties in a non-stick skillet or grill over medium heat for about 5-6 minutes per side, or until they’re lightly browned and crispy on the outside.
5. Assemble the burgers by spreading a slice of whole wheat bread with avocado, then topping with a cooked patty.
Cooking Time: 12-15 minutes
Greek-Inspired Chickpea and Rice Wraps
Elevate your lunch game with these flavorful wraps, packed with creamy chickpeas, fluffy rice, and tangy feta cheese. Perfect for a quick and satisfying meal.
Ingredients:
• 1 cup cooked white rice
• 1 can chickpeas (15 oz), drained and rinsed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup crumbled feta cheese
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 large flour tortillas
• Optional: tomato slices, cucumber slices, red onion, cilantro leaves
Instructions:
1. In a medium bowl, mix cooked rice with chickpeas, olive oil, chopped onion, minced garlic, crumbled feta cheese, and dried oregano.
2. Season with salt and pepper to taste.
3. Warm tortillas by wrapping them in damp paper towels and microwaving for 20-30 seconds.
4. Spoon the chickpea-rice mixture onto each tortilla, leaving a small border around the edges.
5. Add optional toppings if desired.
6. Roll up wraps tightly and serve immediately.
Cooking Time: 15 minutes
Enjoy your delicious Greek-inspired wraps!
Chickpea and Rice Stir-Fry with Tofu
A flavorful and nutritious vegetarian dish that combines the creamy texture of chickpeas, savory tofu, and fluffy rice. This recipe is quick to prepare and packed with protein-rich ingredients.
Ingredients:
– 1 cup cooked white or brown rice
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/2 cup firm tofu, cut into small cubes
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add the onion and garlic to the pan and cook until softened, about 2-3 minutes.
4. Stir in the chickpeas, soy sauce, salt, and pepper. Cook for an additional 1-2 minutes.
5. Add the cooked rice to the pan and stir-fry until heated through.
6. Return the tofu to the pan and stir-fry until well combined with the other ingredients.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Chickpea and Rice Biryani with Cashews
A flavorful and nutritious twist on the classic Indian biryani dish, this recipe combines the creamy richness of chickpeas with the nutty crunch of cashews.
Ingredients:
– 1 cup cooked rice
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– 1/4 cup cashews, chopped
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in cumin and curry powder; cook for 1 minute.
4. Add chickpeas and cooked rice; stir well to combine.
5. Cook, covered, for 5-7 minutes or until flavors have melded together.
6. Stir in chopped cashews and season with salt to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Chickpea and Rice Jambalaya with Sausage
This one-pot wonder combines the flavors of Louisiana with the comfort of a hearty stew. This recipe is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can chickpeas (15 oz), drained and rinsed
– 1 lb smoked sausage, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– Hot sauce (optional)
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet or Dutch oven, cook sausage over medium-high heat until browned. Remove from pot.
3. Add onion, garlic, and bell pepper to the pot; cook until tender, about 5 minutes.
4. Add chickpeas, cumin, paprika, salt, and pepper to the pot. Stir to combine.
5. Add cooked rice and sausage back into the pot. Stir to combine.
6. Cook for an additional 2-3 minutes or until heated through.
7. Serve hot with hot sauce on top (if desired).
Cooking Time: 25-30 minutes
Chickpea and Rice Paella with Saffron
This classic Spanish dish gets a flavorful twist with the addition of chickpeas and saffron, making it a hearty and aromatic meal perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and bell pepper; cook until tender, about 5 minutes.
3. Add garlic, chickpeas, saffron mixture, smoked paprika (if using), salt, and pepper. Stir to combine.
4. Add rice and water/broth mixture. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until liquid is absorbed and rice is cooked.
5. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Chickpea and Rice Dolmas with Lemon Yogurt Sauce
Chickpea and Rice Dolmas with Lemon Yogurt Sauce
These flavorful dolmas are a delicious twist on traditional stuffed grape leaves, using chickpeas and rice instead. Perfect for a quick and easy meal or snack.
Ingredients:
– 1 cup cooked chickpeas
– 1 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– 2 tablespoons lemon juice
– Salt to taste
– 1 package of grape leaves (fresh or jarred)
– Lemon Yogurt Sauce (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine chickpeas, rice, parsley, and olive oil. Season with salt.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the chickpea mixture onto the center of the leaf.
4. Fold the stem end of the leaf over the filling, then fold in both sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Place dolmas seam-side down in a baking dish and cover with aluminum foil.
6. Bake for 30-40 minutes or until grape leaves are tender.
Lemon Yogurt Sauce:
– 1 cup plain yogurt
– 2 tablespoons lemon juice
– Salt to taste
Combine ingredients in a bowl and refrigerate until ready to serve.
Chickpea and Rice Stuffed Tomatoes
This recipe combines the natural sweetness of tomatoes with the savory goodness of chickpeas and rice. Perfect for a light lunch or dinner, these stuffed tomatoes are easy to make and packed with protein and fiber.
Ingredients:
– 4 large tomatoes
– 1 cup cooked white rice
– 1/2 cup canned chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides.
3. In a bowl, mix together cooked rice, chickpeas, olive oil, onion, garlic, salt, and pepper.
4. Stuff each tomato with the rice-chickpea mixture, filling to the top.
5. Place the stuffed tomatoes on a baking sheet and bake for 25-30 minutes or until tender.
6. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 25-30 minutes
Chickpea and Rice Risotto with Mushrooms
A hearty and flavorful vegetarian dish that combines the creaminess of risotto with the earthy taste of mushrooms and chickpeas.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20 minutes of cooking, stir in the chickpeas, mushrooms, and thyme. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Chickpea and Rice Tacos with Lime Crema
This recipe combines the comforting warmth of chickpeas and rice with the bright, tangy flavor of lime crema. Perfect for a quick and easy dinner or lunch, these tacos are packed with protein, fiber, and deliciousness.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 cups cooked white rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Lime crema (see below)
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Lime Crema:
– 1 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the cumin and chili powder; cook for 1 minute.
4. Add the chickpeas and cooked rice; stir to combine.
5. Season with salt and pepper to taste.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning the chickpea mixture onto tortillas and topping with lime crema, optional toppings.
Cooking Time: 15 minutes
Summary
Get ready to spice up your mealtime with these 20 mouthwatering chickpea and rice recipes! From savory curries and pilafs to Mediterranean salads and Mexican casseroles, there’s something for every taste and occasion. Impress your friends and family with dishes like Spicy Chickpea and Rice Stuffed Peppers or Moroccan Spiced Chickpea and Rice Bowl. Or, try something new with recipes like Chickpea and Rice Stir-Fry with Tofu or Chickpea and Rice Risotto with Mushrooms. With these flavorful and easy-to-make recipes, you’ll never get bored with your meals again!
