This Chickpeas and Rice Recipe is a vegetarian version of chicken and rice that uses all those familiar, comforting Midwest flavors in a 40-minute meatless meal that will quickly become a family favorite!
You'll Love This
- Say hello to all. These. Veggies! This one-pot chickpeas and rice recipe is SO much more than chickpeas and rice. Three different veggies (plus onion and veggie broth) really bulk up this delicious, family-favorite meal.
- It’s a complete, hearty vegetarian dinner! This vegetarian version of chicken and rice doesn’t compromise on nutrition. Chickpeas make sure your family is getting a complete serving of plant-based protein, and the rice will help fill up even your heartiest eaters.
- It’s so simple! Once everything is chopped and measured, we’re just adding ingredients and letting them simmer. This all comes together in one pot, which makes meal prep and cleanup delightfully simple.
Instructions
Heat oil in a large saute pan over medium high heat. Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently, for 8 minutes.
Add garlic, thyme, oregano, sage, and a couple pinches of salt and pepper. Cook, stirring frequently, for 1 minute.
Add a splash of broth to deglaze the pan and scrape the yummy bits off the bottom.
Add broccoli, chickpeas, rice, remaining vegetable broth, cream, cheddar, Parmesan, and a couple large pinches of salt and pepper.
Stir to combine.
Bring to a gentle boil over medium high heat, stirring every couple minutes so that the rice doesn't stick to the pan. Once it's boiling, give it a good stir. Reduce heat to low, cover, and simmer for 10 minutes. Remove cover, give it a good stir so the rice can cook evenly. Then cover and cook for another 6-8 minutes until rice is cooked through.
Season to taste with salt and pepper and enjoy!
Tips
- Easily adjust your portion size! This recipe makes a big ol' pot of chickpeas and rice, but you can easily half the recipe if you're feeding a smaller crew. (Or just keep leftovers for lunch during the week!)
- Add liquid if needed. If you find that the liquid has absorbed, but the rice isn't quite cooked through, stir in ½ a cup of water or broth, cover, and cook for another couple of minutes until the rice is cooked through.
- This is a great meal prep recipe! Whether you’re meal planning, or just have some leftovers after dinner, this one-pot chickpeas and rice is a great meal to store for lunches during the week. Pack in an airtight container and store in the fridge for up to five days.
- Shred your own cheese! If you have a few extra minutes, consider getting a block of cheese and shredding it at home. Pre-shredded cheese has added preservatives to keep it from clumping together in the bag, but those same preservatives mean the cheese doesn’t melt quite as smoothly. Plus - blocks of cheese are usually cheaper than pre-shredded bags!
Vegetarian Family Favorites
- No Boil Baked Manicotti Recipe
- One Pan Street Corn Mac and Cheese
- Creamy Vegan Chickpea Gnocchi Soup
- Creamy Tomato Basil Soup
- Vegetarian Skillet Pot Pie
Chickpeas and Rice
This Chickpeas and Rice Recipe is a vegetarian version of chicken and rice that uses all those familiar, comforting Midwest flavors in a 40-minute meatless meal that’s about to become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- ½ teaspoon rubbed sage
- 4 cups chopped broccoli florets
- 2 (15 oz.) can chickpeas, drained
- 2 cups long grain white rice
- 4 cups vegetable broth
- 8 oz. heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Parmesan
- Kosher salt
- fresh cracked pepper
Instructions
- Heat oil in a large saute pan over medium high heat.
- Add onion, carrot, celery, and a couple large pinches of salt and pepper.
- Cook, stirring frequently, for 8 minutes.
- Add garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
- Cook, stirring frequently, for 1 minute.
- Add a splash of broth to deglaze the pan and scrape the yummy bits off the bottom.
- Add broccoli, chickpeas, rice, remaining vegetable broth, cream, cheddar, Parmesan, and a couple large pinches of salt and pepper.
- Bring to a gentle boil over medium high heat, stirring every couple minutes so that the rice doesn't stick to the pan. Once it's boiling, give it a good stir.
- Reduce heat to low, cover, and simmer for 10 minutes. Remove cover, give it a good stir so the rice can cook evenly.
- Then cover and cook for another 6-8 minutes until rice is cooked through.
- Season to taste with salt and pepper and enjoy!
Notes
Easily adjust your portion size! This recipe makes a big ol' pot of chickpeas and rice, but you can easily half the recipe if you're feeding a smaller crew. (Or just keep leftovers for lunch during the week!)
Add liquid if needed. If you find that the liquid has absorbed, but the rice isn't quite cooked through, stir in ½ a cup of water or broth, cover, and cook for another couple of minutes until the rice is cooked through.
This is a great meal prep recipe! Whether you’re meal planning, or just have some leftovers after dinner, this one-pot chickpeas and rice is a great meal to store for lunches during the week. Pack in an airtight container and store in the fridge for up to five days.
Shred your own cheese! If you have a few extra minutes, consider getting a block of cheese and shredding it at home. Pre-shredded cheese has added preservatives to keep it from clumping together in the bag, but those same preservatives mean the cheese doesn’t melt quite as smoothly. Plus - blocks of cheese are usually cheaper than pre-shredded bags!
Keywords: broccoli rice casserole, vegetarian chicken and rice, one pot chickpeas and rice
Hayley
Very tasty and filling! I’m always looking for one pot vegetarian meal ideas and this definitely was a winner, will be making again.
★★★★★
Nancy
Delicious! Easy and quick to make.
★★★★★
Kylie
I am so glad that you enjoyed this recipe, Nancy!! Thanks for leaving a review - I really appreciate it 🙂
Jake
We have been staring at these pictures for the last couple minutes. This looks so good. We plan to make it later this week. Yay one pot meals.
★★★★★
Kylie
Haha, I know - I totally kept this one under wraps for too long! One of the downfalls of planning content too far ahead 🙂 I can't wait to hear what you guys think - this is one of our family's favorites!!
Luke
Such a great recipe! I always want chicken and rice for dinner but my partner tries to get us to eat more plant-based meals so this was a great compromise. Leftovers were great the next day as well!
★★★★★
Kylie
I have no doubt that you're going to love this chickpeas and rice as much as my family did! My daughter will eat broccoli with reckless abandon so this is one of her favorite meals!!
★★★★★