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Vegetarian, Busy evenings

Tomato rice with chickpeas

Tomato rice with chickpeas is a complete dinner for 4, ready in 30 minutes, rated very easy, for about €1.10 per person. The rice cooks right in a tomato sauce seasoned with cumin and paprika, while the chickpeas make it filling. The key is toasting the rice in oil before adding liquid, so the grains stay separate.

A whole pantry dish, rice cooked right in a spiced tomato sauce with chickpeas, ready in thirty minutes.

Tomato rice with chickpeas
Total time
30 min
Difficulty
Very easy
Cost per person
€1.10
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

This is a comforting dish where the rice turns a warm orange and picks up a tomato flavor lifted by cumin and paprika, without ever tasting spicy hot. The chickpeas add a soft bite, and fresh cilantro brings a bright finish. Each grain of rice stays separate, swollen with sauce rather than drowned in it.

This is the kind of dinner Mon Chou suggests for nights when you have neither the time nor the energy to juggle several pots. Everything cooks in one pan, kids eat the rice straight off the spoon without complaint, and pantry leftovers usually cover most of the ingredient list. It works just as well on a rushed Tuesday as on a lazy Sunday when you want a full vegetarian meal without fuss.

The ingredients

4 people

Pantry

  • Long grain riceoften in the pantry 300 g
  • Canned chickpeasoften in the pantry 400 g
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Vegetable brothoften in the pantry 60 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Fresh cilantro 1 sprigs

The step by step recipe

  1. Finely chop the onion and garlic, then cook them in the oil until translucent. 5 min

    Add a spoonful of water if it starts to stick, rather than turning up the heat.

  2. Add the rice and stir for two minutes to toast it, then add the tomato paste, cumin and paprika. 2 min

    The spices toast briefly in the fat and release all their flavor.

  3. Pour in the tomatoes and hot broth, season with salt and pepper, and bring to a boil.

    Hot broth avoids stopping the rice from cooking.

  4. Add the drained chickpeas, cover and cook over low heat without stirring. 15 min

    Avoid lifting the lid, the steam cooks the rice.

  5. Let it rest for five minutes covered, fluff with a fork and sprinkle with cilantro. 5 min

    The resting time lets the rice finish absorbing the liquid.

Our tips to get it right

  • Pick a long grain rice rather than a round one, it absorbs the liquid better without turning sticky during the fifteen minutes of covered cooking.
  • Stick to the liquid ratio, 60 cl of broth for 300 g of rice, and don't add more partway through even if it looks dry at first.
  • Drain the chickpeas well before adding them, otherwise their canning liquid dilutes the sauce and stretches out the cooking time.

The variations

  • Swap the chickpeas for already cooked red lentils, added only five minutes before the end so they don't fall apart.
  • For a richer version, add diced mild chorizo cooked with the onion, the dish stays just as easy.
  • For kids who don't like spice, cut the cumin and paprika in half, the tomato sauce still tastes plenty good.

What to serve it with

  • Plain yogurt or a lemon sauce
  • Extra fresh herbs, mint or parsley
  • A glass of sparkling lemon water

Storage

Keeps for 2 to 3 days in the fridge in a sealed container. Freezes well for up to 2 months in an airtight container. Reheat in a pan with a splash of water or broth to bring the rice back to life.

Questions about this dish

Can I use dried chickpeas instead of canned ones?

Yes, but soak them overnight and cook them before adding them at step 4. Count about 200 g of dried chickpeas for every 400 g can.

Can I make this rice ahead for the next day?

Yes, it reheats very well the next day with a splash of broth or water so it doesn't dry out. The flavor is even better after a night in the fridge.

The rice is sticking to the bottom of the pan, what should I do?

Lower the heat to the minimum as soon as it boils and make sure the lid seals well to trap the steam. If it still sticks, your pan is probably running too hot or the heat isn't spreading evenly.

Can I use a rice other than long grain?

Long grain rice works best because it absorbs the liquid without turning mushy. Basmati rice also works very well and adds a slight extra fragrance.

How long does it take to make a tomato rice with chickpeas?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a tomato rice with chickpeas?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tomato rice with chickpeas cost?

About €1.10 per serving, or €4.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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