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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!

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Rate this recipe 4.8/5 (8 Votes)


  • 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


Servings 4
Preparation time 2mins
Cooking time 42mins
Adapted from


Step 1

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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