Creamy Chickpeas & Rice Skillet
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This Creamy Chickpeas & Rice Skillet is a quick and easy plant-based dinner that the whole family will love!
I am in love with this Creamy Chickpeas & Rice Skillet! It is a quick, one-pot dinner that has veggies and plant protein. It is filling, but not overly so. Plus it only takes 30 minutes to bring it together. You can also make subs depending on what you have on hand! A really great weeknight dinner!
Here’s what you need
Ingredients
- vegan butter – or sub oil
- garlic
- shallot
- chickpeas
- dry seasonings – smoked paprika, onion powder, oregano, salt & pepper
- fresh thyme
- sun-dried tomatoes
- basmati rice
- broth
- non-dairy milk
- kale
Equipment
All you need for this one is a skillet or braiser!
Steps
Step 1: Toast it Up
When it comes to this recipe, it takes very little prep time and comes together in 30 minutes. Which is why I love it!
Start by melting the vegan butter in a skillet over medium heat.
Add the garlic & shallot and cook down for about a minute. Pour in the chickpeas, dry seasonings, thyme & sun-dried tomatoes and cook for another minute. Add the rice and toast for a couple of minutes, stirring frequently.
Step 2: Simmer
Next, we are going to add in our liquid that will cook the rice. To make this creamy, I used a mix of broth and non-dairy milk.
Pour in the broth and non-dairy milk. Bring to a boil, cover, lower the heat and simmer for 15 minutes. This could take more or less time depending on how long it takes for your rice to cook!
Step 3: Finish & Serve
And now we’re going to finish this off. I like to add in some more non-dairy milk – it just gives the whole thing a super creamy texture.
This also needs some greens. So, toss in some hand-torn kale and mix until it is wilted.
Spoon the rice & chickpeas onto plates and dig in. This is a must make, quick & easy vegan dinner!
Tips & Tricks
Start with 1/4 cup of additional milk and add more as needed. It will just depend on how creamy you want it.
The kale can be subbed with spinach!
Need more recipe inspo? Check these out:
Creamy Chickpeas & Rice Skillet
Ingredients
- 2 tablespoons vegan butter or sub oil
- 3 cloves garlic minced
- 1 shallot minced
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme roughly chopped
- 1/4 cup sun-dried tomatoes roughly chopped
- 1 cup basmati rice dry
- 1 cup broth I used vegan chicken broth
- 1.5 cups non-dairy milk unsweetened & separated
- 2 handfuls kale roughly torn
- salt if needed
Equipment
Instructions
- Melt the vegan butter in a skillet over medium heat.
- Add the garlic & shallot and cook down for about a minute. Pour in the chickpeas, dried seasonings, thyme & sun-dried tomatoes and cook for another minute. Add the rice and toast it for a couple of minutes, stirring frequently.
- Pour in the broth and 1 cup of non-dairy milk. Bring to a boil, cover, lower the heat and simmer for 15 minutes.
- Remove the lid and add the remaining milk (see notes) & kale. Toss until the kale is wilted and the rice is fully cooked. Taste and add salt if needed. Spoon onto plates and enjoy!
Video
Notes
- Start with 1/4 cup of additional milk and add more as needed. It will just depend on how creamy you want it.
- The kale can be subbed with spinach!
I made it with cauliflower rice and a bit of cream and it came out good!
Cauliflower rice is a great swap for a lower carb meal! So glad you loved it!
Delicious and satisfying. A great way to use some of that kale growing in my garden now!
Fast, creamy and satisfying!
Love this recipe with thanks – a new exposure.