This Arabic chickpea rice recipe is a traditional Middle Eastern rice dish that combines the hearty warmth of Basmati rice, the protein-packed goodness of chickpeas and soya chunks, and a blend of aromatic spices that will transport this simple dish to a whole new level of deliciousness!
Chickpea Rice Ingredients:
- Chickpeas: use either chickpea can or pre-cooked chickpeas.
- White Basmati rice: I used extra long (XXL) white Basmati rice to make this recipe.
- Soya chunks
- Onion
- Olive oil
- Bouillon powder
- Spices: biryani spice, Lebanese spice mix, cumin, coriander, salt and pepper
- Optional: toasted nuts and fresh chopped parsley.
How to make chickpea rice:
- Start by prepping the ingredients. Soak the rice for 30 minutes and the soy chunks in hot water for 20 minutes.
- Drain the soy chunks and let them sit until they are warm enough to handle. Then, squeeze out the extra water and transfer it to a dry bowl.
- Add bouillon powder, Biryani spice blend, olive oil, hot water, Lebanese spice, salt, and pepper to marinate the soy chunks. Mix to coat all the soy chunks.
- Cover with cling film and place in the refrigerator to marinate.
- Heat a pan with olive oil and saute the onion until translucent.
- Add marinated soy chunks and saute for 5 minutes. Then add the chickpeas. Add the spices: Lebanese spice, Biryani spice, cumin, and coriander. Mix to combine
- Add the rice and mix; dissolve the bouillon powder in hot water and add it to the rice.
- Let it boil, cover the lid, and simmer for 30 minutes.
Serving Suggestions:
The best way to serve this Arabic chickpea rice is as a main dish. Enjoy it alongside a fresh salad, like this Arabic salad. You can also have it with vegan jajik for a refreshing side.
Try it with this delicious, spicy Asian cucumber salad for a spicy kick.
Storing leftovers:
If you have any leftovers, transfer them to an air-tight container and store them in the refrigerator for 2-3 days.
To reheat, add a splash of water to the skillet and heat on low for 10 minutes
Recommended Recipes:
More plant-based recipes to check:
- Sweet potato quinoa salad.
- Apple pie oatmeal recipe.
- Hummus recipe.
- Butternut squash recipe
- Energy balls recipe.
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Chickpea Rice Recipe
Ingredients
- 2½ cups white Basmati rice XXL
- 1¼ cups soya chunks
- 3 teaspoon bouillon powder divided
- 1½ teaspoon biryani spice blend divided
- ¼ cup olive oil divided
- 1 tablespoon hot water
- 2 teaspoon Lebanese spice blend divided
- 3 teaspoon pink salt divided
- 1 teaspoon black pepper
- 1 onion big, chopped
- 2 cups chickpeas pre-cooked
- ½ teaspoon cumin
- ½ teaspoon coriander
- toasted nuts optional for garnish
- fresh chopped parsley optional
Instructions
- Soak the rice for 30 minutes and the soya chunks in hot water for 20 minutes
- Drain the soya chunks and let them sit until they are warm enough to handle. Then, squeeze out the extra water and transfer it to a dry bowl.
- Add one teaspoon of bouillon powder, ½ teaspoon of biryani spice blend, one teaspoon of olive oil, hot water, one teaspoon of Lebanese spice, ½ teaspoon of pink salt, and a pinch of pepper to marinate the soy chunks. Mix to coat all the soy chunks. Cover with cling film and place in the refrigerator to marinate.
- Heat the remaining olive oil and saute the onion until translucent. Add marinated soya chunks and saute for 5 minutes, then add the chickpeas and the spices: one teaspoon of Lebanese spice, one teaspoon of biryani spice, cumin, and coriander.
- Mix to combine. Add the rice and mix; dissolve the remaining two teaspoons of bouillon powder in hot water and add it to the rice. Add remaining salt and pepper. Let it boil, cover the lid, and simmer for 30 minutes.
- Serve with a fresh salad dish and Enjoy!
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