Name: Chickpea Vegetable Pilaf Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 cloves of garlic, crushed; half small red onion, finely chopped; 1 cup (180g) of long grain rice; 2 cups (480ml) of chicken or vegetable stock; zest and juice of a lemon; 1/2 red pepper, finely chopped; 1 small zucchini, finely chopped; 1 cup (170g) of canned chickpeas, drained; salt and black pepper to season; olive oil spray; chopped fresh cilantro (coriander)

Jump to Recipe

This Chickpea Vegetable Rice Pilaf is a simple, flavour-packed side dish that's perfect when you want something a little more exciting than plain rice. Fluffy rice is cooked with vegetables, chickpeas and stock to create a delicious accompaniment to curries, grilled meats, stews and so much more.

chickpea vegetable rice pilaf on a white plate with pale blue rim

The addition of chickpeas makes this pilaf extra satisfying, adding both texture and protein while keeping it easy to prepare with simple pantry ingredients. It's just as delicious served as a side or enjoyed on its own as a light meal.

Calories in Chickpea Vegetable Rice Pilaf

This recipe serves 4 and is 249 calories per serving

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Notes

To make this recipe you will need the following ingredients:

Garlic: Freshly crushed garlic adds plenty of flavour and creates a delicious base for the pilaf.
Red Onion: Adds a mild sweetness and savoury depth as it cooks.
Long Grain Rice: Long grain rice stays light and fluffy, making it ideal for pilaf. Basmati rice also works well if preferred.
Chicken or Vegetable Stock: Cooking the rice in stock instead of water gives the pilaf much more flavour. Use vegetable stock to keep the dish vegetarian.
Lemon: The zest and juice add a fresh, zesty flavour that brightens the whole dish.
Red Pepper: Adds sweetness, colour and a little crunch.
Zucchini (Courgette): Adds extra vegetables while blending beautifully into the rice.
Chickpeas: Add protein, fibre and a delicious creamy texture, making the pilaf even more satisfying.
Salt and Black Pepper: Season to taste.
Olive Oil Spray: A light spray is all that's needed to soften the vegetables before adding the rice.
Fresh Coriander (Cilantro): Sprinkle over just before serving for a fresh burst of flavour and colour.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

close up of chickpea vegetable rice pilaf on a white plate with pale blue rim

Variations and Substitutes

This Chickpea Vegetable Rice Pilaf is easy to customise using your favourite vegetables, herbs and seasonings.

Try a different rice: Basmati or jasmine rice both work well in place of long grain rice.
Swap the chickpeas: Cannellini beans, butter beans or black beans or any canned beans make great alternatives.
Add extra vegetables: Peas, sweetcorn, carrots, mushrooms, spinach or green beans are all delicious additions.
Boost the protein: Stir through cooked chicken, shrimp or turkey if you'd like to turn it into a complete meal.
Change the herbs: Fresh parsley, dill or mint can be used instead of coriander (cilantro).
Add extra flavour: Stir in a pinch of cumin, smoked paprika, turmeric or chilli flakes for a different flavour profile.
Swap the citrus: Use lime instead of lemon for a fresh twist.
Add crunch: Sprinkle over toasted sliced almonds, pine nuts or pumpkin seeds before serving.

Serving Suggestions

This Chickpea Vegetable Rice Pilaf makes a delicious side dish for a wide variety of meals and is a great alternative to plain steamed rice.

Serve it alongside curries, chilli, grilled chicken, beef, lamb, pork or fish, or pair it with kebabs, meatballs or roasted vegetables for a satisfying meal. It's also a perfect accompaniment to homemade Indian, Middle Eastern and Mediterranean-inspired dishes. One of my favourites is this Roasted Tomato Topped Salmon.

For a light vegetarian meal, enjoy it on its own or with a crisp green salad, a dollop of Greek yogurt and a squeeze of fresh lemon juice. It also pairs beautifully with hummus, grilled halloumi or falafel.

Storing, Freezing and Reheating

To Store: Allow the rice pilaf to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

To Freeze: Once cooled, portion into freezer-safe containers or bags and freeze for up to 3 months.

To Reheat: Reheat from the refrigerator in the microwave or in a saucepan over a medium-low heat with a splash of water or stock, stirring occasionally until heated through. From frozen, thaw overnight in the refrigerator if preferred, or reheat gently from frozen until piping hot throughout, adding a splash of water or stock if needed to loosen the rice.

More Side Dish Recipes

Looking for some more side dish ideas? Check out these:

See more Side Recipes →

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Recipe Card

Yield: SERVES 4

Chickpea Vegetable Pilaf Rice

5.0 Stars (10 Reviews)

This Chickpea Vegetable Rice Pilaf is a simple, flavour-packed side dish that's perfect for serving with curries, grilled meats and so much more.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 cloves of garlic, crushed
half small red onion, finely chopped
1 cup (180g) of long grain rice
2 cups (480ml) of chicken or vegetable stock
zest and juice of a lemon
½ red pepper, finely chopped
1 small zucchini, finely chopped
1 cup (170g) of canned chickpeas, drained
salt and black pepper to season
olive oil spray
chopped fresh cilantro (coriander)

Instructions

Spray a deep frying pan with spray oil, add the garlic and onion and fry for a couple of minutes till lightly golden
Add the rice, red pepper, zucchini and chickpeas and lemon zest, lemon juice and spray with a little more spray oil and fry for about 1 more minute.
Add the stock, bring to a boil, then reduce heat, cover and simmer till stock is absorbed.
When the liquid is all absorbed, turn off heat but leave covered for 10-12 minutes, the steam trapped underneath will continue to cook the rice.
Once the 10-12 minutes is up, you can stir and season with salt and black pepper, and stir through some chopped cilantro (coriander).
Serve with your choice of main dish and enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

Vegetarian/Vegan/Dairy Free Friendly - use vegetable stock
Gluten Free Friendly - use gluten free stock
❄️ Freezer Friendly - see storing, freezing and reheating section

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