Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Basmati Rice with Crispy Chickpeas, Yogurt and Herbs

Email Basmati Rice with Crispy Chickpeas

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Basmati Rice with Crispy Chickpeas, Yogurt and Herbs

Active Time: 25 minutes   |   Total Time: 25 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • 3 tablespoons extra virgin olive oil
  • 1 cup basmati rice
  • ¾ teaspoon kosher salt
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 scallions, thinly sliced
  • ¼ cup Greek yogurt or coconut yogurt
  • 15-ounce can chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Grated zest of 1 lemon

In a small saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the rice and stir to coat in the oil for 30 seconds. Add 1½ cups of water and ¼ teaspoon of the salt and let come to a boil. Cover with a tight fitting lid, reduce the heat to low, and simmer for 15 minutes, or until the water is absorbed. Turn off the heat and let stand for 5 minutes. Then fluff the rice.

In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the chickpeas, cumin, coriander, paprika, cayenne pepper, and the remaining ½ teaspoon salt. Cook, stirring with a wooden spoon, 5 to 6 minutes, until the chickpeas start to crisp up (be careful not to burn the spices).

Chop the dill, parsley, and scallions. In a small bowl, whisk together the yogurt and 1 tablespoon water so it’s pourable.

Spoon the rice onto a large serving plate. Top with the chickpeas and drizzle with the yogurt. Sprinkle with the dill, parsley, and scallions. Grate the lemon over the top.

This recipe was printed from:

Do it Step-by-step

Dscf6779 Dscf6787 Dscf6781 Dscf6784 Dscf6810-3


This Goes Well With...

Want Something Else?

Cornbread (with butternut squash!)

Active: 10 minutes  |  Total: 30 minutes

Blondies (with White Beans)

Active: 15 minutes  |  Total: 50 minutes (plus cooling time)