What to Cook With Chickpeas and Rice
By SupperScout Editorial Team · Updated October 7, 2026
Chickpeas and rice make a complete meal with no meat — the grains and legumes cover each other's amino acids, and the pair is filling, cheap, and endlessly variable. Three directions, all weeknight-feasible.
Three directions
- Curry-style → chickpeas simmered 15 minutes in coconut milk or canned tomatoes with curry powder or garam masala, served over rice.
- Mediterranean bowls → rice + chickpeas + lemon, olive oil, herbs, and any raw veg. No cooking beyond the rice.
- Crispy-roasted → chickpeas roasted at 425°F with oil and salt until crunchy, piled over rice with a yogurt or tahini drizzle.
Dried vs. canned
Canned for weeknights — drained and rinsed, they're ready in the time the rice cooks. Dried if you plan ahead — cheaper and better texture, but they need an overnight soak or an hour of simmering. There's no shame in the can; that's what it's for.
The crunch trick
Roasted chickpeas go soggy fast. Dry them well, roast at 425°F for 25 minutes, and add them to the bowl at the very end — not into a sauce. Crunch is a topping, not an ingredient.
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More meatless pairs: black beans and rice · lentils and rice