Chickpea Rice
Rice and chickpeas make an easy, nourishing bowl perfect for weeknights, meal prep, or serving alongside your favorite dishes.
Servings: 4
Ingredients:
- 2 cups rice
- 4 cups water
- 2 tbsp avocado oil
- 2 tbsp butter
- Salt, to taste
- 1 cup cooked chickpeas, or canned, drained and rinsed
Method:
Start Cooking- Wash rice under cold water until mostly clear. Drain well.
- Heat 2 tbsp avocado oil + 2 tbsp butter in a pot over medium heat.
- Add rice and toast gently for 2–3 minutes, until grains look slightly translucent.
- Add 4 water, chickpeas, and salt. Bring to a boil.
- Once boiling, lower heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- Turn off heat. Place a clean kitchen towel between pot and lid, cover, and rest for 5 minutes. Bon appétit.
Kitchen Tools:
Notes:
From the table
- We use jasmine rice, but this method works well with most white rice varieties.
- Washing removes excess starch so the rice cooks fluffy, not sticky.
- Toasting the rice adds a light nutty aroma and helps each grain stay separate.
- The kitchen towel absorbs steam so moisture doesn’t drip back onto the rice.
- Use vegetable broth, chicken broth, or beef broth for a deeper flavor.
- Any neutral oil or butter works. Add extra butter for a richer, more buttery flavor.
- For extra flavor, sauté a little vermicelli or orzo before adding the rice.
- Sometimes, we just enjoy a warm bowl on its own.
- Serve alongside chicken, roasted vegetables, fish, or grain bowls.
- Serve with a Mediterranean salad or a side of yogurt.
- Perfect for meal prep or lunchboxes.
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Nutrition:
Calories: 517 kcal | Carbohydrates: 85 g | Protein: 10 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.2 g | Cholesterol: 15 mg | Sodium: 64 mg | Potassium: 227 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 186 IU | Vitamin C: 1 mg | Calcium: 55 mg | Iron: 2 mg
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Chickpea rice
WHY WE LOVE IT
It’s the perfect balance of rice and the nutty bite of chickpeas. Easy to make, filling, and versatile enough for lunch, dinner, or meal prep.
A LITTLE STORY
Chickpea rice is rooted in the Ottoman pilav tradition. In the kitchens of Topkapı Palace, cooking rice was considered a true test of skill. If the grains didn’t cook separately and perfectly, a chef was not considered a master.
DID YOU KNOW?
Traditionally a zero-waste dish, often made with leftover boiled chickpeas from the previous day’s stew.
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