One-Pot Vegetable and Chickpea Rice Pilaf
A straightforward one-pot rice pilaf with mixed vegetables and chickpeas, seasoned with warm spices for a wholesome vegetarian meal. This middle eastern-inspired vegetarian (vegetarian) ready in about 35 minutes pairs basmati rice, cooked or canned, drained chickpeas, frozen green peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup basmati rice
- 1 cup, cooked or canned, drained chickpeas
- 1 medium, diced into 1/4-inch cubes carrot
- 1/2 cup, frozen green peas
- 1 small, finely chopped onion
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 2 cups vegetable broth
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat until shimmering. Add 1 tsp cumin seeds and toast for 30 seconds until aromatic.
- Step 2: Add 1 finely chopped small onion and 2 minced garlic cloves, sautéing for 3-4 minutes until the onion is translucent.
- Step 3: Stir in 1 diced medium carrot and 1/2 cup frozen green peas, cooking for 2 minutes to soften slightly.
- Step 4: Add 1 cup basmati rice, 1 cup cooked chickpeas, 1/2 tsp ground turmeric, 1 tsp salt, and 1/4 tsp black pepper. Stir well to coat the rice and vegetables with spices.
- Step 5: Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to low and cover tightly. Simmer for 15 minutes until rice is tender and liquid is absorbed.
- Step 6: Remove from heat and let the pilaf rest covered for 5 minutes before fluffing with a fork and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Vegetable and Chickpea 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 Vegetable and Chickpea 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 Vegetable and Chickpea 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 Vegetable and Chickpea 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 Vegetable and Chickpea 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.
