Go Back
–+ servings
A bowl of shawarma rice with chickpeas and green tahini sauce.
Print Recipe
No ratings yet

Easy One-Pot Shawarma Rice with Chickpeas

This easy one-pot shawarma rice with chickpeas recipe transforms simple ingredients and warming Middle Eastern shawarma seasoning mix into a healthy and delicious plant-based dinner.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Middle Eastern
Diet: Vegan
Servings: 4
Calories: 493kcal
Author: Denise Perrault

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
US Customary - Metric

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

  1. If you are unfamiliar with shawarma seasoning, start with 1 tablespoon and add more after cooking and tasting the rice.
  2. ​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.
  3. 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.
  4. 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).
  5. Store leftover rice in an airtight container for 3-4 days in the refrigerator or freeze for 3 months.
  6. The best way to reheat shawarma rice is to steam it or reheat it on low in the microwave. 

Nutrition

Calories: 493kcal | Carbohydrates: 99g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1729mg | Potassium: 603mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1680IU | Vitamin C: 49mg | Calcium: 89mg | Iron: 4mg