Spicy Chick-Peas and Rice

"This recipe uses cooked brown rice, but feel free to substitute white rice. Cooking time does not include the time to cook the rice. The "spicy" in the title doesn't mean hot, but simply full of flavor and seasonings. This recipe comes from America's Best Recipes 1994, Tracing our Heritage."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Lalaloula photo by Lalaloula
photo by TasteTester photo by TasteTester
photo by mersaydees photo by mersaydees
Ready In:




  • Saute the onion and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender.
  • Stir in the cooked rice and the remaining ingredients. Cover the skillet, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally.

Questions & Replies

Got a question? Share it with the community!


  1. Wow brown rice can be good! I got a little confused with the amount of rice but it's 2 cups of cooked brown rice, not 2 cups of brown rice then cook it!
  2. This dish is quite good but we felt it could use a bit more flavor as it wasn't as spicy as we were expecting. It was prepared exactly as written. It could be that the fault lay in spices that weren't fresh enough. I'll be trying this again after I buy fresh spices. Made for Best of 2010 Cookbooks Tag.
  3. There are not enough stars for this recipe! So nutty and delicious! Made as directed using a gourmet aromatic whole grain brown rice. I also added addtional vegetable stock in place of water as it simmered. This is going into my Best of 2010 Cookbook. Thanks, Breezermom! Made for my fellow Unrulies Under the Influence teammate, ZWT6.
  4. Thanks for sharing such a fab recipe! It's almost Indian in its taste and super simple. I cooked the brown rice in a wonderful veggie broth (also used veggie broth for the water)--which gave great flavor. I ALSO upped the spices big time--used cumin the most since that's a flavor I love. I actually didn't use any more salt than listed; hubby salted his to his liking but really enjoyed this dish. Perfect--since I'm trying to find vegetarian recipes that we both enjoy. Thanks again--also to the reviewers for their helpful comments!
  5. I made this as a side dish for our meal tonight, and we all enjoyed the mild curry-like flavor. I used dried chickpeas and soaked them overnight before cooking them -- they turn out firmer than canned chickpeas, and the texture went really nice with the rice. I plan on making another batch this week to keep in the fridge -- 30 seconds or so in the microwave and I'll have a quick and tasty snack. I'm going to add more of the spices to mine, but since DH and DS don't like things too spicy, the amount in the recipe was perfect for them.


  1. Wow, we loved this tasty rice dish. Amazing flavor and great textures. It was quick and easy to make with ingredients always found in the pantry. I used white rice and made as directed, the only change was to use coriander instead of cumin. Thank you so much for sharing a recipe that we will enjoy often. It is a delicious change from the beans and pea rice dishes we usually enjoy. Made FYC Tag Game.
  2. This recipe is a keeper. I heated chick peas only today with this recipe's ingredients, sans the rice and extra water of course. I also used cilantro in place of marjoram for a different flavor. I heated all of the ingredients for 15 minutes, uncovered. The chick peas were soft, had a slight orange color because of the turmeric and were delicious. Three cheers for this recipe!



Find More Recipes