Description
This Creamy Chickpeas and Rice Skillet is a nourishing, one-pan vegan meal that combines protein-rich chickpeas, fluffy rice, and sun-dried tomatoes in a velvety, dairy-free sauce. Flavored with smoked paprika and brightened with lemon, it’s an easy, comforting dish perfect for busy weeknights or cozy lunches.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Salt & black pepper, to taste
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cooked white rice
- 1/4 cup sun-dried tomatoes, chopped
Creamy Sauce
- 1 1/2 cups non-dairy milk (such as oat or almond)
- 1/4 cup nutritional yeast
Finishing Touches
- 2 cups baby spinach
- Juice of 1/2 lemon
- Fresh parsley, for garnish
Instructions
- Prepare the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
- Add Spices and Garlic: Stir in the minced garlic, smoked paprika, red pepper flakes (if using), salt, and black pepper. Cook for 1–2 minutes until the mixture becomes fragrant and the spices are well distributed.
- Mix in Chickpeas, Rice & Tomatoes: Add the drained chickpeas, cooked white rice, and chopped sun-dried tomatoes to the skillet. Stir well to combine everything thoroughly.
- Create the Sauce: Pour in the non-dairy milk and add the nutritional yeast. Mix everything together and bring to a gentle simmer. Allow it to cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and everything is heated through.
- Add Spinach: Toss in the baby spinach and cook for 2 minutes, until the leaves are wilted and incorporated into the creamy mixture.
- Finish with Lemon: Squeeze in the juice of half a lemon, give everything a final stir, and adjust seasoning if needed with additional salt or pepper.
- Serve: Spoon the creamy chickpeas and rice into bowls, garnish generously with fresh parsley, and enjoy warm.
Notes
- Use any non-dairy milk you prefer; oat and almond work best for creaminess.
- Make it spicier by increasing the red pepper flakes or leave them out for a milder dish.
- Leftovers keep well in the fridge for up to 3 days—just reheat gently with a splash of extra non-dairy milk if needed.
- For added veggies, stir in sautéed mushrooms or zucchini with the onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg