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.
I like to call this the procrastinator’s risotto. It’s certainly not a traditional risotto since you don’t stir or slowly incorporate the water into the rice as it cooks. It’s more akin to a creamy, thick rice soup but with a little less babysitting. Best of all, you only need a handful of ingredients and about 40 minutes from start to finish.
Here’s what you need to make this one-pot chickpeas and rice:
Aromatics and vegetables:
You’ll need an onion, sliced cremini mushrooms, roasted red bell peppers–I like store-bought for this–minced garlic, and fresh thyme.
Rice and protein:
I use carnaroli rice, but you can use arborio or any short-grain white rice. I use chickpeas for the plant-based protein in this one-pot vegan meal. Try it with any white bean, or use your favorite plant-based meat substitutes like vegan sausage or vegan chicken.
You’ll also need crushed red pepper, white wine, water, and a bit of fresh basil to complete this meal.
Making this recipe for one-pot chickpeas and rice is an absolute breeze. Simply sauté all the aromatics and vegetables in batches, and then add the rice. From there, deglaze the pot with white wine and add the water and chickpeas. Bring it to a boil, cover, and simmer for 25 minutes. Cock the lid after 25 minutes and simmer for 5 minutes uncovered. From there, add in the butter and parmesan and stir frequently to create a thick, creamy risotto-like texture. That’s it!
Finish it with basil leaves, spoon it into shallow bowls, and dig in!
Looking for more vegan recipes? Check my vegan blog, Exploring Vegan!
One-Pot Chickpeas and Rice
- Large pot
- 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
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.
- Sprinkle a few basil leaves on top of the pot and serve immediately. Enjoy!