Chickpea and Cumin Rice Bowl

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A hearty, spiced rice bowl with chickpeas and fresh herbs that's ready in 25 minutes. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, pairs white rice, chickpeas, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (uncooked) white rice
• 15 oz (1 can), drained and rinsed chickpeas
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tbsp olive oil
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, diced red onion
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Cook 1 cup uncooked white rice according to package instructions. While rice cooks, heat 1 tbsp olive oil in a medium skillet over medium heat.
2. Step 2: Add 15 oz drained chickpeas, 1 tsp ground cumin, and 1/2 tsp paprika to the skillet. Cook for 5 minutes, stirring occasionally, until spices are fragrant and chickpeas are heated through.
3. Step 3: Stir in 1/4 cup diced red onion and cook for 2 more minutes until softened.
4. Step 4: Once rice is cooked, divide into two bowls. Top each with chickpea mixture and 1/4 cup chopped cilantro. Season with salt to taste.