One-Pot Spiced Chickpea and Tomato Rice Pilaf
A fragrant and colorful rice pilaf cooked with spiced chickpeas and tangy tomatoes, all made in one pot for easy cleanup. This Mediterranean-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs basmati rice, canned chickpeas, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.
Ingredients
- 1 1/2 cups basmati rice
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 can (14.5 oz), undrained diced tomatoes
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
- Step 2: Stir in 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp smoked paprika, cooking for 1 minute until spices bloom.
- Step 3: Add 1 1/2 cups basmati rice and 1 can (15 oz) drained chickpeas, stirring to coat the rice with spices and oil.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juice and 3 cups vegetable broth; season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil.
- Step 5: Reduce heat to low, cover pot tightly, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- Step 6: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and stir in 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does One-Pot Spiced Chickpea and Tomato Rice Pilaf 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 One-Pot Spiced Chickpea and Tomato Rice Pilaf?
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 basmati rice from drying out.
Can I substitute ingredients in One-Pot Spiced Chickpea and Tomato Rice Pilaf?
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 One-Pot Spiced Chickpea and Tomato Rice Pilaf 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.
Is One-Pot Spiced Chickpea and Tomato Rice Pilaf 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.
