What Can I Make With Canned Chickpeas and Rice?

Crisp chickpeas with cumin for a skillet dinner, or simmer them with rice and broth. Cooked rice makes the fastest dinner. With uncooked rice, let it simmer with broth and seasonings while the chickpeas heat through.

Start with rice you already cooked

Cold rice gives you a head start. For two generous servings, drain and rinse a 15-ounce can (425 g) of chickpeas, then pat them dry. Heat 1 tablespoon (15 mL) oil in a large skillet over medium-high heat. Add the chickpeas and cook for 4–5 minutes, stirring now and then, until some are golden at the edges.

Stir in 2 cups (about 320 g) cooked rice and 1 tablespoon (15 mL) butter or oil. For a lemony skillet, add 1 teaspoon (5 mL) cumin, lemon zest and juice, and chopped parsley. Cilantro or dill can replace the parsley; a spoonful of pesto makes a richer version. For a smoky version, stir in 1 teaspoon (5 mL) smoked paprika, ½ teaspoon (2.5 mL) cumin, and 2 tablespoons (30 mL) tomato paste. Chopped roasted pepper brings a sweeter, less concentrated tomato taste, while a little barbecue sauce makes the skillet sweeter still.

For curry flavor, use 1–2 teaspoons (5–10 mL) curry powder and ½ cup (120 mL) coconut milk. Cream or broth can stand in for the coconut milk; add chili flakes if you like heat. Or make a greener skillet with 2 cups (about 60 g) spinach or chopped kale and 1 tablespoon (15 mL) soy sauce. Frozen peas, shredded cabbage, chopped scallions, or cilantro work here, too. Add a splash of water if the rice is dry, and cook, stirring, until it reaches 165°F (74°C), about 3–4 minutes. Finish with lemon juice, yogurt, grated Parmesan, or a spoonful of pesto.

Food.com’s chickpeas-and-rice recipe adds sun-dried tomatoes and Parmesan for a richer skillet dinner. Give sturdy greens a few minutes in the pan with the rice. Tender spinach needs only a moment, just until it wilts.

Make a lemony chickpea pilaf

For three to four servings, rinse 1 cup (185 g) basmati rice until the water runs mostly clear. Warm 1 tablespoon (15 mL) olive oil in a saucepan over medium heat. Add ½ small diced onion (about 40 g), if you have one, and cook for 4 minutes. Stir in 1 teaspoon (5 mL) cumin, ½ teaspoon (2.5 mL) coriander, and ¼ teaspoon (1.25 mL) turmeric. If coriander isn’t in the cupboard, use another ½ teaspoon (2.5 mL) cumin.

Add the rice, 1½ cups (355 mL) water or broth, and ½ teaspoon (2.5 mL) salt. Bring to a boil, cover, and turn the heat to low. Simmer for 12 minutes, then scatter 1 drained 15-ounce can (425 g) of chickpeas over the rice. Cover again and cook for 3 minutes. Turn off the heat and leave the pan covered for 10 minutes. Fluff gently with a fork; the rice should be loose, with chickpeas mixed through. Stir in lemon zest, 1–2 tablespoons (15–30 mL) lemon juice, and chopped parsley. The parsley adds a fresh, grassy note against the earthy cumin and turmeric.

Second Harvest of Silicon Valley’s lemon chickpea rice uses onion and garlic alongside parsley. Food Network’s spiced rice with chickpeas also pairs chickpeas with lemon, cumin, coriander, and turmeric.

Go smoky with tomato and paprika

Use a deep skillet or Dutch oven with a tight-fitting lid for this tomato-rich one-pot dinner. Heat 1 tablespoon (15 mL) oil over medium heat. Cook ½ diced onion (about 40 g) for 4 minutes, then stir in 1 tablespoon (15 mL) tomato paste, 1 teaspoon (5 mL) smoked paprika, ½ teaspoon (2.5 mL) cumin, and a pinch of chili flakes. Let the tomato paste darken slightly for a minute; that cooks off its raw taste.

Add 1 cup (185 g) long-grain white rice, one 14.5-ounce can (411 g) diced tomatoes with their juices, and ¾ cup (180 mL) broth or water. Stir, bring to a simmer, then cover and cook on low for 15 minutes. Fold in 1 drained 15-ounce can (425 g) chickpeas, cover, and cook 3–5 minutes more, until the rice is tender and the chickpeas are hot. Rest off the heat for 5 minutes. If the rice still has a hard center, add 2 tablespoons (30 mL) water and cook for a few minutes longer.

Chopped roasted red peppers add sweetness and soften the tomato flavor in the dish. Add them with the diced tomatoes and broth so they warm through as the rice cooks. Stir sliced olives in at the end, just long enough to warm them. Budget Bytes’ Spanish chickpeas and rice cooks rice with chickpeas and broth, then adds artichokes; the recipe lists 50 minutes from start to finish.

Turn the chickpeas into a quick curry

Keep the rice separate, so you can use whatever amount is already cooked. For about four servings, heat 1 tablespoon (15 mL) oil in a saucepan. Add 1 teaspoon (5 mL) curry powder and ½ teaspoon (2.5 mL) cumin; stir for 30 seconds. Add 1 drained 15-ounce can (425 g) chickpeas and 1 cup (240 mL) coconut milk. Simmer gently for 8–10 minutes, until the sauce thickens enough to cling to a spoon. Season with salt and a squeeze of lime or lemon.

Stir in 2 cups (about 60 g) baby spinach during the last minute, or add frozen peas and cook until hot. A few tablespoons of yogurt stirred in off the heat make the sauce milder and tangier. Without coconut milk, use ¾ cup (180 mL) broth and finish with yogurt or a spoonful of peanut butter. Broth makes a looser sauce; yogurt or peanut butter stirred in at the end gives it more body. Budget Bytes’ chana saag combines chickpeas and spinach with curry powder, cumin, and coconut milk, then serves it with rice.

Build a rice bowl from what’s in the fridge

Start with 1 cup (about 160 g) cooked rice per person and add ½ cup (about 80 g) chickpeas. Warm them together, or leave the rice cold and crisp the chickpeas in a skillet with oil and paprika. A little roasted squash and a spoonful of yogurt sauce make a good topping. Cut the squash into bite-size pieces so you get a browned edge in each forkful, and add lemon to the yogurt for a sharp finish.

Shredded cabbage or cucumber gives the bowl a cool, crisp contrast to warm rice and chickpeas. Wilted spinach or roasted vegetables make a softer topping. Finish with yogurt thinned with lemon and water, tahini, salsa, vinaigrette, or soy sauce mixed with sesame oil. If you’ve added wilted spinach, a squeeze of lemon just before serving brightens it. Add a pinch of salt if the rice tastes dull.

For more combinations built around rice and toppings, see our rice bowl recipes. When the fridge has odds and ends but no obvious plan, Pantry Bliss can suggest recipes from what you have with its AI recipe generator.

Refrigerate leftover rice and chickpeas within 2 hours of cooking, or within 1 hour if the room is above 90°F (32°C). USDA FSIS says refrigerated leftovers keep for 3–4 days (USDA FSIS). Cool rice promptly in a shallow container so it chills faster.

FAQ

Can I save the liquid from canned chickpeas?

Yes. The canning liquid can help thicken a stew. Add it a spoonful at a time so the dish doesn’t get too loose.