After a long week of juggling work and life, nothing brings more comfort than a warm, wholesome meal that doesn’t require hours in the kitchen. That’s when I reach for my trusty recipe for One-Pot Rice and Veggies with Chickpeas & Dilly Tahini. The moment I pop the lid off the skillet, I’m greeted by the delightful mix of sautéed shallots, vibrant carrots, and cauliflower, all kissed by earthy spices.
I stumbled upon this dish when I was bored with my usual supper lineup, and let me tell you, it was a happy accident! This one-pot wonder is not only easy to whip up—taking just 20 minutes from start to finish—but it also leaves you feeling satisfied and energized. Whether you’re a seasoned home cook or just looking to upgrade your weeknight meals, this recipe is a celebration of flavors and textures that will revive your love for homemade food. Plus, the creamy dilly tahini drizzled on top? Pure bliss! Let’s dive into making this deliciously nutritious meal together.
Why One-Pot Rice and Veggies with Chickpeas?
Simplicity: This recipe combines all ingredients in one pot, saving you time on cleanup.
Wholesome ingredients: Featuring fresh veggies and protein-packed chickpeas, it’s a guilt-free meal bursting with nutrients.
Flavor explosion: Each bite offers a delicious blend of spices, complemented by the creamy dilly tahini, making it irresistibly tasty.
Quick preparation: Ready in just 20 minutes, it’s perfect for busy weeknights when you want a home-cooked meal without the fuss.
Crowd-pleaser: It’s family-friendly and caters to various dietary preferences, making it ideal for gatherings or a cozy dinner for two.
Transform your weeknight routine with this fantastic dish and explore more quick meals like Easy Stir-Fried Noodles for variety!
One-Pot Rice and Veggies with Chickpeas Ingredients
Get ready to create a delightful feast with these simple ingredients!
For the Base
- Olive oil – Adds a rich flavor and helps sauté the vegetables to perfection.
- Shallot – Brings a mild sweetness to the dish, enhancing the overall flavor.
- Carrots – Offers natural sweetness and vibrant color, making the dish visually appealing.
- Cauliflower – A nutrient-dense vegetable that adds texture and heartiness to the meal.
- Garlic – Freshly minced helps create an aromatic base that elevates the dish.
For the Seasoning
- Onion powder – Packs in flavor without the fuss of chopping more onions.
- Garlic powder – Enhances the garlicky goodness, making it irresistible.
- Paprika – Provides a warm, smoky flavor that complements the other spices.
- Dried thyme – Brings a hint of earthiness and depth to the dish.
- Ground turmeric – Not only adds vibrant color but also offers health benefits.
- Sea salt and ground black pepper – Essential for seasoning to taste.
- Dijon mustard – Adds a tangy kick that brightens up the flavors.
For the Grain and Protein
- Jasmine or long grain white rice – Acts as the perfect base that soaks up all the delicious flavors.
- Chickpeas – A fantastic source of plant-based protein that adds heartiness to the dish.
- Vegetable stock – Infuses flavor as the rice cooks and brings everything together.
For the Finishing Touch
- Frozen peas – Adds sweetness and a pop of color, making the dish even more inviting.
- Tahini – Creates a creamy, nutty sauce for drizzling that ties all the flavors together.
- Water – Helps achieve the right consistency for the creamy tahini sauce.
- Lemon juice – Brightens the tahini sauce and enhances the overall flavor.
- Tamari – A gluten-free alternative to soy sauce that adds umami.
- Maple syrup – Offers a touch of natural sweetness to balance the dish.
- Dill leaves – Freshly chopped adds a burst of flavor and freshness.
- Green onion – A final garnish that adds a crunch and mild onion flavor.
This One-Pot Rice and Veggies with Chickpeas recipe is not only simple to prepare but also a joy to savor!
How to Make One-Pot Rice and Veggies with Chickpeas
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Heat the Oil: Set a large, deep skillet or braiser over medium heat. Once hot, pour in the olive oil and swirl it around. Add the chopped shallot and sauté until soft, about 5 minutes.
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Sauté the Veggies: Add the chopped carrots and cauliflower, letting them sit for a full 2 minutes to develop a nice browning. Give them a stir, then let them sit for another 2 minutes until they’re slightly caramelized.
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Add the Spices: Sprinkle in the onion powder, garlic powder, paprika, dried thyme, ground turmeric, minced garlic, along with salt and pepper. Stir until fragrant, cooking for about 1 minute.
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Combine the Rice and Chickpeas: Stir in the Dijon mustard, followed by the jasmine or long grain rice and drained chickpeas. Season again with salt and pepper, mixing well to coat all the rice with the spices.
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Pour the Stock: Add the vegetable stock, scraping up any brown bits at the bottom of the pan with your spoon. Bring the mixture to a boil, then lower the heat to a simmer. Cover and let cook until the rice is tender, around 20 minutes.
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Make the Dilly Tahini: While the rice and veggies simmer, prepare the dilly tahini. In a blender, combine tahini, water, peeled garlic, lemon juice, Tamari, maple syrup, dill, green onion, salt, and pepper. Blend until creamy and smooth, then set aside.
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Finish Up: Once the rice is cooked and the veggies are tender, stir in the frozen peas, ensuring they are warmed through. Add extra vegetable stock if necessary for moisture.
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Serve: Dish out the one-pot rice and veggies topped with a generous drizzle of dilly tahini and a sprinkle of fresh chopped dill for extra flavor and presentation.
Optional: Garnish with additional green onion for a fresh crunch.
Exact quantities are listed in the recipe card below.
Expert Tips for One-Pot Rice and Veggies with Chickpeas
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Chickpea Considerations: Drain and rinse your chickpeas thoroughly to remove excess sodium and enhance the taste of the dish.
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Perfectly Cooked Rice: Make sure not to stir the rice too much while it cooks; this will prevent it from becoming mushy and ensure fluffy grains.
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Veggie Variety: Feel free to swap in your favorite seasonal veggies like bell peppers or zucchini for added nutrition and variety in texture.
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Season to Taste: Adjust the salt and pepper as you go; sometimes, adding salt too early can prevent proper seasoning, so taste before serving.
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Creamy Dilly Tahini: To make the tahini even creamier, add more water, a tablespoon at a time, until you achieve your desired consistency.
These tips will help you whip up the perfect One-Pot Rice and Veggies with Chickpeas & Dilly Tahini every time!
One-Pot Rice and Veggies with Chickpeas Variations
Feel free to get creative and make this recipe your own with these delightful twists!
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Quinoa Swap: Use quinoa instead of rice for a protein-rich, nutty alternative that soaks up all the flavors beautifully.
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Coconut Milk Twist: Substitute vegetable stock with coconut milk for a creamy, tropical flavor that adds richness to the dish.
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Spicy Kick: Add red pepper flakes or a chopped jalapeño to the veggies for a spicy dose that ignites your taste buds.
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Herb Infusion: Experiment with fresh herbs like cilantro or parsley instead of dill for a refreshing, vibrant finish.
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Roasted Veggies: Roast the carrots and cauliflower before adding them to enhance their sweetness and create a delightful caramelization.
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Creamy Avocado: Top your dish with sliced or mashed avocado for a creamy, buttery texture that complements the spices perfectly.
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Nutty Crunch: Toss in some toasted pine nuts or slivered almonds before serving for an added crunch and nutty flavor contrast.
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Squeeze of Citrus: A dash of orange or lime juice right before serving can brighten the dish and add a zesty twist to the overall flavor.
Make Ahead Options
These One-Pot Rice and Veggies with Chickpeas & Dilly Tahini are perfect for meal prep enthusiasts! You can chop all your vegetables and store them in an airtight container in the refrigerator for up to 3 days, ensuring they stay fresh and vibrant. Additionally, prepare the dilly tahini in advance and refrigerate it in a sealed jar; it will keep well for up to a week. When you’re ready to serve, simply sauté the prepped vegetables and follow the remaining cooking steps, and you’ll have a delicious meal ready in no time. Not only does this save you time during busy weeknights, but it also means your meal will be just as scrumptious as if it was made fresh!
What to Serve with One-Pot Rice and Veggies with Chickpeas & Dilly Tahini?
Building a delightful meal around your one-pot creation is effortless and adds even more layers of flavor!
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Crispy Garlic Bread: The warm, crunchy texture of garlic bread perfectly contrasts the creamy tahini, making each bite a comforting delight.
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Fresh Green Salad: A mix of greens, cucumber, and cherry tomatoes dressed in a light vinaigrette brings a refreshing balance to the warm, savory dish.
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Roasted Brussels Sprouts: Their nutty flavor and crispy edges amplify the dish’s earthiness while providing a satisfying crunch. Plus, it’s healthy!
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Lemon Herb Quinoa: This light, zesty side salad complements the hearty rice while adding an extra nutrient punch with its fluffy texture.
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Avocado Slices: Creamy avocado slices on the side offer a lovely buttery texture to contrast with the chickpeas and rice, enhancing the overall richness.
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Chilled Sparkling Water: A hint of citrus or herbs infused in sparkling water refreshes the palate and helps cleanse the flavors between bites.
Elevate your casual dinner to a lovely gathering with these perfectly paired options, each enhancing the goodness of your One-Pot Rice and Veggies with Chickpeas & Dilly Tahini!
How to Store and Freeze One-Pot Rice and Veggies with Chickpeas
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Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of vegetable stock for moisture.
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Freezer: Freeze your One-Pot Rice and Veggies with Chickpeas in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
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Reheating: Reheat from frozen in a microwave or stovetop with a bit of water or vegetable stock, stirring occasionally, until heated through.
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Airtight Storage: Ensure proper wrapping or container sealing to prevent freezer burn, which keeps your dish as fresh as possible upon thawing.
One-Pot Rice and Veggies with Chickpeas Recipe FAQs
How do I select the best vegetables for this recipe?
Absolutely! When picking fresh vegetables, look for vibrant colors without any dark spots or wilted leaves. For carrots, choose firm ones with a smooth skin, and for cauliflower, opt for compact heads with a creamy white color. Fresh, crisp shallots are key as well—avoid any that feel soft or have sprouted.
How should I store leftovers from this dish?
To store your One-Pot Rice and Veggies with Chickpeas, place leftovers in an airtight container and keep them in the fridge. They should last for up to 3 days. When reheating, add a splash of vegetable stock to moisten and warm them through gently on the stovetop.
Can I freeze the One-Pot Rice and Veggies with Chickpeas?
Definitely! To freeze, let the dish cool completely, then transfer it to a freezer-safe container. It can be stored for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, then reheat on the stove or microwave with a bit of water or stock to restore moisture.
What should I do if the rice turns out mushy?
If you find your rice becoming mushy, it might be due to stirring too much during the cooking process. Next time, avoid disturbing the rice too often. For the current batch, you can try spreading it out on a baking sheet to cool and dry slightly, which may help restore some texture!
Are there any dietary considerations I should keep in mind?
Very! If you’re cooking for someone with a soy allergy, replace Tamari with coconut aminos or simply omit it altogether. For those who are gluten-free, double-check that your Dijon mustard and any other condiments are labeled gluten-free. This dish is also vegetarian and can easily be vegan if you skip the honey or use maple syrup instead.
One-Pot Rice and Veggies with Chickpeas & Dilly Tahini Bliss
Ingredients
Equipment
Method
- Set a large, deep skillet or braiser over medium heat. Once hot, add olive oil and chopped shallot; sauté until soft, about 5 minutes.
- Add chopped carrots and cauliflower. Let sit for 2 minutes to develop browning, then stir and let sit another 2 minutes until slightly caramelized.
- Sprinkle in onion powder, garlic powder, paprika, dried thyme, ground turmeric, minced garlic, salt, and pepper. Stir until fragrant, about 1 minute.
- Stir in Dijon mustard, jasmine or long grain rice, and drained chickpeas. Season with salt and pepper, mixing well.
- Add vegetable stock, scrape any brown bits from pan, bring to boil, lower heat, cover, and simmer for 20 minutes.
- In a blender, combine tahini, water, peeled garlic, lemon juice, tamari, maple syrup, dill, green onion, salt, and pepper. Blend until creamy and set aside.
- Once cooked, stir in thawed frozen peas, adding extra stock if needed.
- Serve topped with a generous drizzle of dilly tahini and a sprinkle of fresh chopped dill.