This easy one-pot shawarma rice with chickpeas recipe transforms simple ingredients and a warming Middle Eastern shawarma seasoning mix into a healthy and delicious plant-based dinner.
Shawarma is my absolute favorite spice blend. I never thought my homemade Berbere mix or chipotle chili powder would find a rival on the self, but there you have it. I make sheet pan cauliflower and chickpea shawarma with cilantro green sauce weekly, and it never disappoints.
So why mess with perfection? I wanted to kick off the year with a new rice dish with the simplicity of one-pot black beans and rice or Instant Pot pinto beans and rice with the complex flavors of curry rice. And it needed to be a complete meal because there's nothing better than an easy dinner recipe in a pot.
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Table of Contents
Why You'll Love This Recipe
- Naturally vegan, with wholesome ingredients, no added oil, and is naturally gluten-free.
- Easy to customize by adding extra fresh veggies or frozen if that's what you have on hand.
- Shawarma seasoning can be made months ahead and stored alongside your other favorites, like homemade chili powder or za'atar.
- Make this recipe on the stove, rice cooker, or Instant Pot.
Ingredients and Substitutions
- Rice. I made this recipe with brown basmati rice. You can also use brown rice or another long-grain rice. The best substitute for this recipe is 1 cup of rinsed quinoa or bulgur.
- Chickpeas. This recipe was created for cooked chickpeas (garbanzo beans). Use 3 cups, which amounts to 2 cans. You can use other types of beans like kidney or white beans.
- Shawarma seasoning. The spice blend is the show's star, and although I am undeniably partial to homemade shawarma mix, you can also use a pre-made mix. If it isn't available at your grocery store, try a specialty shop with a good selection of Middle Eastern foods.
- Bell peppers and jalapenos. Use any color bell pepper you like plus a jalapeno for extra flavor.
- Cilantro. Adding chopped cilantro at the end of cooking is entirely optional. If you don't have or don't like cilantro, leave it out or add chopped parsley.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
This recipe is tasty with crispy smoked tofu or air fryer vegan chicken. If you add either as a substitute for chickpeas, add them after cooking the rice.
Step-by-Step Instructions
Heat a pot to medium heat, then cook the onions, bell pepper, and jalapenos. Then add the garlic, tomato paste, shawarma spice, and salt. Stir to mix.
After adding the vegetable broth, stir the bottom of the pot to clear it.
Add the rice and chickpeas, cover, and simmer until the liquid is absorbed.
Stir in cilantro and lemon juice after it's done. Taste and adjust the spices if desired.
Pro Tips
Rice is usually cooked at 1 cup rice to 2 cups liquid. I added an extra ¼ cup of liquid per cup of rice for this recipe. I've been using this strategy for plain stovetop and rice cooker rice. I recommend this for long-grain rice, although it may not be necessary for white rice.
Cooking time varies depending on the type of rice you use. The good news is that the rest of the ingredients are already cooked.
Rice Cooker Instructions
Shawarma rice is a great rice cooker recipe. Here's how to make it:
- Cook the onions, red pepper, and jalapeno in a small frying pan or skillet. Stir in the garlic and cook for 30 seconds.
- Transfer the veggies to the rice cooker, then add the shawarma seasoning, salt, tomato paste, and vegetable broth. Mix well.
- Stir in the rice and chickpeas, then turn on the rice cooker. I have only 1 setting with my basic rice cooker. You may have other settings, but you want to cook rice.
- Cook until the liquid is absorbed, then fluff the rice and stir in the cilantro and lemon juice.
Shawarma Seasoning Tip
We all have individual spice tolerances. I added 2 tablespoons of shawarma seasoning. If you've not tried shawarma seasoning, start with 1 tablespoon, then add more after the rice is cooked.
Serving Suggestions
- I usually top shawarma rice with tahini green sauce; however, it is also delicious with quick lemon tahini dressing or spicy sriracha tahini. If you don't want to bother with a dressing, add lemon wedges for extra flavor if desired.
- Side this meal with flatbread. Our favorites are mashed potato tortillas or sweet potato flatbread.
- Leftover shawarma rice is a delicious filler for pita bread or making flavorful chickpea wraps. A few veggies, your favorite sauce - an easy lunch, ready to roll.
Frequently Asked Questions
Store shawarma rice in an airtight container and keep it in the refrigerator for 3-4 days.
Yes. Shawarma rice can be frozen for up to 3 months. Put it in an airtight, freezer-friendly container or freezer bag. Thaw overnight in the refrigerator before reheating.
Steaming is the best way to reheat shawarma rice and other rice or grain dishes.
To make this recipe in the Instant Pot, use the saute function to cook the vegetables, then add the garlic, seasonings, and tomato paste. Turn the Instant Pot off and stir in the broth, carefully clearing the bottom of the pot. This helps avoid the food-burning notice. Cook the rice using the rice cooker setting or on high pressure for 22 minutes with 10 minutes of natural pressure release.
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👩🏻🍳 Recipe
Easy One-Pot Shawarma Rice with Chickpeas
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Ingredients
- 1 medium red onion - chopped (about 1 cup)
- 1 medium red bell pepper - diced
- 1 small jalapeno - deseeded and diced
- 2 cloves garlic - minced or pressed
- 1 tablespoon tomato paste
- 1 - 2 tablespoons shawarma spice blend - (see note 1)
- ½ teaspoon salt
- 4 ½ cups vegetable broth
- 2 cups brown basmati rice - (see note 2)
- 3 cups chickpeas - 2 15-ounce/400-gram cans rinsed and drained
- ¼ cup cilantro - optional
- 2 tablespoons lemon juice
Instructions
- Heat a medium pot with a tight-fitting lid to medium heat. Add the onions, red pepper, and jalapenos. Cook the veggies, stirring often for 2-3 minutes until they soften.
- Stir in the garlic, tomato paste, shawarma seasonings, and salt. Stir for 30 seconds.
- Add the vegetable broth and use a wooden spoon or non-abrasive utensil to stir the bottom of the pot.
- Mix in the rice and chickpeas and bring the pot to a simmer. Cover and simmer for 30-35 minutes until the rice is tender and the liquid is absorbed.
- Stir in the cilantro and lemon juice. Fluff the rice and serve.
Notes
- If you are unfamiliar with shawarma seasoning, start with 1 tablespoon and add more after cooking and tasting the rice.
- Although I made this recipe using a favorite, brown basmati rice, you can use any brown or long grain rice. The cooking times can vary depending on the type of rice you use.
- Rice Cooker Instructions: Cook the onions, red pepper, and jalapeno in a skillet or frying pan over medium heat. Add the garlic and cook for another 30 seconds. Transfer the vegetables to the rice cooker and stir in the tomato paste, shawarma, and salt. Add the broth and mix well. Stir in the rice and chickpea and cook the rice. Stir in the cilantro and lemon juice after cooking.
- Instant Pot Instructions: In Sauté mode, cook the onions, red pepper, and jalapenos. Then add the garlic, tomato paste, shawarma seasoning, and salt. Turn the Instant Pot off and add the vegetable broth. Stir the bottom of the pot so there is no stuck-on food. Add the rice and chickpeas. Cook on rice-cooker mode or High Pressure for 22 minutes with 10 minutes of natural pressure release (NPR).
- Store leftover rice in an airtight container for 3-4 days in the refrigerator or freeze for 3 months.
- The best way to reheat shawarma rice is to steam it or reheat it on low in the microwave.
Nutrition
Nutritional information is an estimation only.
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