This Chickpea Rice Skillet is a warm, cozy one-pan meal built around pantry staples you probably already have. Cumin, tomato paste, and a cool swipe of Greek yogurt turn simple chickpeas and rice into something craveable, and it comes together with minimal fuss on a busy weeknight.
About 45 minutes start to finish, with most of that being hands-off brown rice cooking time.
Per serving (makes 3): 407 cal · 18.8g protein · 62.0g carbs · 10.5g fat
Ingredients
- 3 cup chickpeas
- 1 cup brown rice
- 1 cup onion
- 1 tbsp garlic
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 cup greek yogurt
- 1 tsp cumin
Instructions
- Cook brown rice according to package directions.
- Heat olive oil in a skillet, saute diced onion until soft, add minced garlic and cumin.
- Stir in tomato paste and drained chickpeas, cook 5 minutes with a splash of water.
- Fold in cooked rice and season with salt and pepper.
- Serve topped with a dollop of Greek yogurt.
Meal prep & storage
Cook a double batch of brown rice in advance to slash the active time on repeat nights. The finished skillet keeps well in an airtight container in the fridge for up to 4 days, or freeze portions (without the yogurt) for up to 2 months. Reheat gently in a skillet with a splash of water, or microwave in 60-second bursts, then add the yogurt fresh when serving.
Swaps
Swap the chickpeas for white beans or lentils, or stir in shredded rotisserie chicken if you want a different protein angle. Short-grain brown rice, farro, or quinoa all work in place of long-grain brown rice. For a dairy-free version, use a thick unsweetened coconut or almond yogurt in place of the Greek yogurt.
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