Chickpea and Rice Bowl with Cumin and Coriander

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

A vibrant, protein-packed bowl with spiced chickpeas, fluffy rice, and fresh herbs, ready in 35 minutes. This indian-inspired vegetarian ready in about 35 minutes pairs canned chickpeas, brown rice, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

★ 4.4 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 1 cup uncooked brown rice in 2 cups water according to package instructions until fluffy and tender (about 30 minutes).
  2. Step 2: While rice cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 (15-ounce) can chickpeas (rinsed and drained). Cook for 5 minutes until spices are toasted and chickpeas are slightly golden.
  4. Step 4: Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring to coat evenly.
  5. Step 5: Fluff cooked brown rice with a fork. Divide rice between bowls. Top with spiced chickpeas and a squeeze of lime juice from 1 quartered lime.
  6. Step 6: Garnish with 1/4 cup chopped fresh cilantro just before serving.

Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Rice Bowl with Cumin and Coriander?

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 canned chickpeas from drying out.

Can I substitute ingredients in Chickpea and Rice Bowl with Cumin and Coriander?

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 Rice Bowl with Cumin and Coriander for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Chickpea and Rice Bowl with Cumin and Coriander?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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