Chickpea and Rice Bowl with Cumin and Coriander

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-packed bowl with spiced chickpeas, fluffy rice, and fresh herbs, ready in 35 minutes. This Indian-inspired vegetarian recipe, 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.

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.

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