Brown Basmati Rice with Vegetables and Chickpeas

Brown and healthy basmati rice stew with the addition of carrot, red pepper and chickpeas - great dish for vegans

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 8Serving/Unit


Brown basmati rice, 2 cups
Carrot, 1 medium unit
peeled and cut into tiny cubes
Red pepper, 1 medium unit
cut into small cubes
Olive oil, 3 tablespoons
extra virgin - for frying
Water, 3 cups
boiling - as needed
Chickpea, 1 cup
frozen (already cooked)
Fried onion flakes, 2 tablespoons
Coarse salt, 1/2 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground
Hawaij for soup, 1/4 flat teaspoon


1. Rinse the rice well in a colander and allow to dry while preparing the vegetables.
2. In a large pot, fry the vegetables in the olive oil until slightly softened (about 10 minutes).
3. Add the rice to the vegetables and mix lightly.
4. Add about 3 cups of boiling water (the water should cover the rice by about 2 cm), mix and bring to boil.
5. Add the rest of the ingredients to the pot and mix.
5. Cover the pot, lower the heat and cook for about 30 minutes until the rice is soft and ready.
6. Turn off the heat and leave with the lid closed for about 15 minutes.
7. Remove the lid, and "open the rice." That means, mix it gently with forks until separated.
8. Serve hot and bon appetite (:

Total time: 30-60 min

Equipment: colander.

The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 195 cal 101 cal
Proteins 5 g 3 g
Carbohydrates 35 g 18 g
Fat 5 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Brown Basmati Rice with Vegetables and Chickpeas
Delicious vegan addition
Brown Basmati Rice with Vegetables and Chickpeas