Chickpea and Cumin Rice Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, spiced rice bowl with chickpeas and fresh herbs that's ready in 25 minutes. This mediterranean-inspired vegetarian 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.

Prep: 5 min Cook: 20 min Serves 2 Mediterranean cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Chickpea and Cumin Rice Bowl take to make?

Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea and Cumin Rice Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white rice from drying out.

Can I substitute ingredients in Chickpea and Cumin Rice Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chickpea and Cumin Rice Bowl for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chickpea and Cumin Rice Bowl vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes