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    Home

    Mediterranean Braised Chickpea Rice Bowls

    July 16, 2020 By Rene 27 Comments

    These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish!

    Jump to Recipe
    These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish | ThisSavoryVegan.com #thissavoryvegan #veganbowl #chickpeas

    This recipe has been a staple in my kitchen for the last couple years, and I am just getting around to sharing it with all of you. It is one of those quick weeknight dinners that is satisfying AND healthy. PLUS it makes the best leftovers.

    The idea for this recipe came from my Hummus Chickpea Pasta - another staple in my house. There was a day I was craving the flavor of that pasta, but wanted something lighter. So I ditched the pasta and just made the chickpea sauce. It was a magical creation that I find myself eating at least a couple times a month.

    These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish | ThisSavoryVegan.com #thissavoryvegan #veganbowl #chickpeas

    How to Make Mediterranean Braised Chickpea Rice Bowls

    The braised chickpeas are seriously one of the easiest things you will every make. You just need one pan and a handful of ingredients.

    First, you are going to cook up some cherry tomatoes. Once they are nice and tender add the seasonings, sun-dried tomatoes, spinach, chickpeas and some water. Let that cook down for a few minutes so all of the flavors can come together.

    Lastly, add hummus (I used plain) and garlic to the pan and stir until heated through. That's it! You are ready to eat.

    These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish | ThisSavoryVegan.com #thissavoryvegan #veganbowl #chickpeas

    Spoon the chickpeas over a pile of hot rice and top it off with fresh parsley. Serve with lemon wedges and get to eating.

    This tastes even better the next day - make a batch for meal prepping and you will have lunch ready to go in the fridge!

    These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish | ThisSavoryVegan.com #thissavoryvegan #veganbowl #chickpeas
    These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish | ThisSavoryVegan.com #thissavoryvegan #veganbowl #chickpeas
    Print Pin
    5 from 23 votes

    Mediterranean Braised Chickpea Rice Bowls

    These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish!
    Course Main Course
    Cuisine Mediterranean
    Keyword bowls, chickpeas, rice bowls
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 455kcal

    Ingredients

    • 1 cup white rice
    • 2 cups water
    • 1 tablespoon olive oil
    • 10 oz cherry tomatoes halved
    • salt & pepper to taste
    • red pepper flakes optional
    • 1 15-ounce can chickpeas drained & rinsed
    • 4 oz sun-dried tomatoes I used dry
    • 8 oz frozen, chopped spinach unthawed
    • 1-2 tablespoon Italian seasoning to taste
    • ½ cup water
    • 3 cloves garlic diced
    • 4 oz hummus I used plain
    • lemon wedges, parsley for serving

    Instructions

    • Add the rice and water to a pot. Bring to a boil, cover and lower heat. Steam until all of the water has been absorbed - around 15 minutes.
    • While the rice is cooking prepare the chickpeas. Heat the olive oil in a pan over medium heat. Add the cherry tomatoes and a pinch of salt, pepper & red pepper flakes. Cook for 2 minutes, stirring freequently. Cover and turn heat to low. Cook until the tomatoes are tender (approx. 5 minutes).
    • Add the chickpeas, sun-dried tomatoes, spinach, Italian seasoning and water to the pan. Stir to combine and bring to a boil. Cover and lower heat. Cook for an additional 3 minutes.
    • Add the garlic and hummus to the pan and stir to combine. Cook until heated through. Taste and adjust seasonings as needed.
    • Add rice to bowls and top with the chickpeas. Serve with parsley and lemon wedges.

    Video

    Nutrition

    Calories: 455kcal | Carbohydrates: 79g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Sodium: 553mg | Potassium: 1628mg | Fiber: 13g | Sugar: 13g | Iron: 7mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish | ThisSavoryVegan.com #thissavoryvegan #veganbowl #chickpeas
    « Vegan Lemon Pepper Chicken Tacos
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    Reader Interactions

    Comments

    1. Shelby

      September 21, 2022 at 3:18 am

      5 stars
      Delicious and easy!

      Reply
      • Rene

        September 30, 2022 at 7:57 am

        Thanks Shelby!

        Reply
    2. Trish

      May 28, 2022 at 6:43 pm

      5 stars
      I made this tonight- I did use about 5 cloves of garlic, thinly sliced 3 and added them with the tomatoes at the beginning, then added the last two minced with the hummus at the end. Served with basmati rice and some pita bread, it was so good!

      Reply
      • Rene

        June 01, 2022 at 1:07 pm

        Yummmmmm...never enough garlic! So glad you liked it!

        Reply
    3. Hollie

      April 15, 2022 at 4:38 pm

      5 stars
      This is one of my favorite dishes I have made from your site! So easy for weeknights. I subbed regular chickpeas for TJ’s Greek chickpeas.

      Reply
      • Rene

        April 17, 2022 at 8:11 am

        Ummmmm...yum! Those TJs chickpeas are so good!

        Reply
    4. Wendy

      February 14, 2022 at 4:23 pm

      I love this recipe, I’ve made it several times now, I add extra veggies,…..red onion, yellow peppers, carrots and celery, the colours look so good and it tastes delicious!!!

      Reply
    5. Julie

      November 21, 2021 at 6:39 am

      5 stars
      This is so flavorful and filling. Its a fan favorite in my house!!
      Thank you for sharing.

      Reply
      • Rene

        November 21, 2021 at 10:33 am

        Thanks Julie! So glad you liked it!

        Reply
    6. Dominique

      July 14, 2021 at 3:21 pm

      5 stars
      I'm not one to ever bother leaving reviews, but this recepie was just so damn good that I had to. Easy, quick and such a flavour bomb... Not kidding when I say this is one of the best recepies I've ever made. I changed it up a bit by instead of regular oil, sautéing everything in the one the sundried tomatoes came in, adding more garlic, less water, better than bouillon vegan chicken broth paste, fresh thyme, basil and parsley from my garden. I served my bowls with a side of fresh arugla and toasted sprouted bread instead of rice.

      Reply
    7. Kelly

      February 18, 2021 at 7:21 pm

      5 stars
      Quick, easy, and flavorful!! I did add cornstarch to thicken it up but kept everything else the same. Great recipe!

      Reply
      • Rene

        February 19, 2021 at 7:50 am

        So glad you liked it 🎉

        Reply
    8. amy

      February 17, 2021 at 8:41 am

      5 stars
      Wow! What an inspiring recipe! I am stuck at home in frozen Dallas this week, the roads are iced over and all the grocery stores are empty. I made this with what I had on hand including; asparagus, spring mix salad (instead of spinach,) olives and subbed tomato paste for the sun-dried tomatoes. I used turmeric, curry and red pepper flakes instead of the italian spices, and finally instead of hummus I braised the chickpeas and vegetables in broth, a little yogurt, tahini, lemon, garlic. I know, not even the same recipe at all 🙂 but I was so exited how good it was and wanted to thank you for the inspo!

      Reply
      • Rene

        February 19, 2021 at 7:52 am

        So glad you were able to use up what you had on hand!!!

        Reply
        • Sarah Lowe

          September 20, 2021 at 1:45 pm

          l have 2 question. 1. How much water for the chickpeas? 2.When you say unthawed spinach do you mean still frozen?

          Reply
          • Rene

            October 08, 2021 at 8:36 am

            Hi Sarah - yes, the spinach is frozen. And it is 1/2 cup of water - it is listed in the ingredient list 🤗

            Reply
    9. meenokshi

      February 06, 2021 at 6:00 pm

      Can't say enough good things! I can make this with a baby on my hip and that is saying something, we both eat it up, so good 🙂

      Reply
      • Rene

        February 09, 2021 at 7:59 am

        Yay! So glad you liked it!!!

        Reply
    10. Kelly Hoffer

      January 23, 2021 at 3:09 pm

      Best thing you will eat!! So flavorful. We add cucumber and feta on top.

      Reply
    11. Lisa Huffman

      October 11, 2020 at 8:27 pm

      5 stars
      This recipe is SO GOOD! The flavor is so good. It is a staple in our house and my vegans and omnis both love it! It is a quick prep and just as good the next day so I double it. Two thumbs up--I'd give it 10 stars if I could!

      Reply
      • Rene

        October 12, 2020 at 2:19 pm

        Thanks Lisa! So glad you liked it!!!

        Reply
    12. Jessica

      August 09, 2020 at 10:52 pm

      5 stars
      This was soooo good. First time I've ever had whole chickpeas and enjoyed them.

      Reply
      • Rene

        August 10, 2020 at 7:46 am

        So glad you liked it! And so glad you tried out whole chickpeas - I love to add them to bowls, salads or pasta for some quick protein/fiber 🙂

        Reply
    13. Joanie

      July 19, 2020 at 6:15 am

      I'm making this tonight! P.S. What pans are you using? 🙂

      Reply
      • Rene

        July 19, 2020 at 8:52 am

        Yay! I hope you love it! And I am using a pan from "Our Place" in this recipe 🙂

        Reply
    14. Mardy

      July 17, 2020 at 10:28 am

      5 stars
      I made this last night for dinner with brown rice and it was delicious! I didn’t have spinach so used frozen kale and only a half a package of my dried tomatoes were left which was about 2 1/2 ounces. I imagine another handful would’ve made it even more delicious. Great recipe!

      Reply
      • Rene

        July 18, 2020 at 8:07 am

        So glad you liked it Mardy! And glad you were able to make it work with what you had on hand 🙂

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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