One Pot Brazilian Chickpeas & Rice

Fresh flavors of coriander, parsley and lime combine with a nutty warmth of rice, chickpeas and turmeric creating an easy and delicious weeknight dish!

Photo by Helen (#1) C.

PREP TIME

2

minutes

TOTAL TIME

42

minutes

SERVINGS

4

servings

PREP TIME

2

minutes

TOTAL TIME

42

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    onion, diced

  • 4

    garlic cloves, minced

  • 2

    teaspoons turmeric

  • 2

    teaspoons dried oregano

  • 1

    cup brown rice

  • 2

    cups low sodium vegetable stock

  • 1

    cup sweetcorn

  • 1

    cup cooked chickpeas

  • Juice and zest of 1 lime (plus extra lime wedges for garnish)

  • 1/4

    cup parsley, roughly chopped

  • 1/4

    cup coriander, roughly chopped

  • Salt and pepper, to taste

Directions

Heat a large pot over medium heat, add the olive oil and onion, and saute onions for a couple of minutes until the begin to soften. Add the garlic and cook for a minute more. Add the turmeric, oregano, and rice, and give everything a good stir, coating the rice grains in the oil and spices. Add the stock, and pop on the pot lid and bring the pot to a simmer. Cook gently until the rice is tender but still retaining a little bite, and most of the liquid is absorbed (around 30-35 minutes). If at any point the pot looks a little dry, add a splash more stock or water. Stir in the sweetcorn, chickpeas, lime juice, zest, and herbs. Season with salt and pepper to taste. Stir to combine and serve!

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