One-Pot Yellow Rice Recipe with Marinated Chickpeas
This delicious one pot yellow rice recipe is a protein packed vegetarian dish that is made with basmati rice, ghee, chickpeas, cauliflower, spinach, and other healthy ingredients.
Servings: 4
Ingredients
Marinated garbanzo beans
- 30 oz. canned garbanzo beans drained and rinsed
- 1 tablespoon melted ghee
- 2 teaspoons granulated garlic
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 1 tablespoon lemon juice
Other Ingredients
- 2 tablespoons ghee
- ½ medium white onion minced
- 5 cloves garlic smashed and minced
- 1 cup basmati rice
- 1 tablespoon turmeric
- ½ tablespoon curry powder
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ tablespoon fresh ginger
- ½ large head cauliflower chopped into small pieces (~4 cups)
- 2 ¼ cups vegetable broth
- 2 cups chopped fresh spinach
Toppings
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh mint chopped
- 3 tablespoons feta crumbles
- 2 tablespoons pine nuts
Instructions
- Prepare the marinated garbanzo beans. Add all of the ingredients for the marinated garbanzo beans to a large bowl. Toss ingredients together until the garbanzo beans are covered in spices. Place the garbanzo beans into the microwave for 1 minute on high and then let them sit for 15 minutes.
- When the garbanzo beans are ready, heat a large Dutch oven over medium/high heat. Add 2 tablespoons ghee.
- When the ghee is melted and fragrant add the onion to the dutch oven and sauté for 2-3 minutes. Add the garlic, toss, and sauté for an additional 1 minutes.
- Add the basmati rice, turmeric, curry powder, salt, coriander, and ginger to the dutch oven. Toss the ingredients together and toast the rice for 4-5 minutes.
- Next, add the cauliflower and garbanzo beans (+ the marinade) to the Dutch oven and toss so that all the ingredients are coated in ghee and spices.
- Add the broth to the Dutch oven. Be sure all of the ingredients are submerged in broth.
- Bring the broth to a boil and then turn the heat to medium/low and cover the Dutch oven.
- Let the Dutch oven simmer over medium/low heat for 15-20 minutes.
- All of the liquid should absorb after 15-20 minutes.
- Add the spinach to the pot, toss with the rice, and cover the dutch oven for 2 minutes until the spinach has wilted.
- Remove the dutch oven from the heat and top with parsley, mint, feta, and pine nuts.
- Enjoy on its own or serve with naan bread.
Notes
- Be sure you marinate the garbanzo beans, it adds so much flavor.
- If you don’t have ghee you can use olive oil or sunflower oil.
- Be sure to toast the rice, it really does add depth of flavor and cuts the cook time down.
Nutrition
Calories: 436kcal | Carbohydrates: 59g | Protein: 14g | Fat: 18g | Fiber: 14g | Sugar: 5g