One-Pot Chickpeas and Rice

This recipe for one-pot chickpeas and rice will be your new favorite one-pot vegan meal! This easy vegan meal brings a big flavor and is perfect for getting you out of a midweek rut.

4.66 from 20 votes

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 456kcal

Equipment

Large pot

Ingredients

2 teaspoons extra virgin olive oil
1 yellow onion, peeled and diced
6 ounces cremini mushrooms, sliced
½ cup roasted red bell peppers, diced
4 cloves garlic, peeled and minced
1 teaspoon fresh thyme leaves
¼ teaspoon crushed red pepper, plus more to taste
1 cup arborio, carnaroli, or any short-grain white rice
¼ cup vegan white wine, or use water and juice from 1 lemon
3 cups water or vegetable stock
15- ounce can chickpeas, drained and rinsed
3 tablespoons plant-based butter
½ cup freshly grated plant-based parmesan
Salt and pepper

Instructions

Sauté the aromatics:

Heat the extra virgin olive oil in a large pot over medium heat. Add the onion to the pot and cook for 3-4 minutes. Add the mushrooms and cook, occasionally stirring, for 8-9 minutes until golden brown. Adjust heat as needed.
Add the roasted red peppers, garlic, thyme, and crushed red pepper. Season all over with salt and pepper. Cook for 1 minute.

Cook the rice:

Add the rice to the pot and toss to coat. Season with salt. Cook for 1 minute until it begins to toast lightly.
Pour in the wine and bring it to a boil. Cook for 1–2 minutes.

Simmer the rice:

Add water or vegetable stock and chickpeas and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes.
Turn the heat to medium and partially remove the lid (the pot should be half-covered). Rapid simmer for 5 minutes.

Finish the rice:

Turn the heat on the rice to medium-low and stir regularly. Continue simmering and stirring to cook off any excess liquid if needed. Stir in the plant-based butter and parmesan and simmer for 5-7 minutes, stirring regularly, or until the rice is tender and the liquid is absorbed. Consistency should be creamy, not soupy! Add salt if needed.

To serve:

Sprinkle a few basil leaves on top of the pot and serve immediately. Enjoy!

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