Simple Vegan Rice Pot with Veggies & Chickpeas

In today’s post I’ll show you another recipe with rice & of course the whole thing in a very uncomplicated & quick one-pot rice pan variant, today there is a vegan rice pot with a lot of veggies & chickepeas.

The recipe is super easy to make & as soon as the vegetables are prepared, you can start cooking. Everything is cooked in one pan & is on the table in a maximum of 30 minutes, including preparations. Have fun cooking!




Cooked/Baked today: Simple Rice Pot with Veggies & Chickpeas (Vegan)
Difficulty: Easy
Preparation Time: 30 minutes
Category: Main Dishes, Fast Food, Simple Recipes, Recipes with Rice, Recipes with Chickpeas, Vegan Recipes, Recipes with Peas, Recipes with Corn, Veggie Recipes
Our Recipe rating:

Ingredients for 4 servings:

• 400 milliliters coconut milk
• 265 grams canned chickpeas
• 150 grams basmati rice (cooking time about 12 minutes)
• 150 grams frozen peas
• 150 grams canned corn
• 3 large carrots
• 1 large onion
• 1 small piece ginger
• 1 – 2 cloves garlic
• 1 heaping teaspoon curry powder
• 1 teaspoon sambal oelek
• Salt & pepper
• Oil for frying

Required kitchen gadgets, helper & preparations:

• Large pan or pot

Instructions:




…for simple rice pot with veggies & chickpeas:

Peel and finely chop the onion & garlic. Peel a small piece of ginger & also chop finely. Peel the carrots, quarter lengthways & cut into small pieces. Heat a large pan with a dash of oil, add onions, garlic & ginger to the pan & sweat for 2 – 3 minutes over medium heat, turning occasionally.

Then add the carrots, 150 grams of basmati rice, a heaping teaspoon of curry powder and 1 teaspoon of sambal oelek to the pan, stir everything briefly and allow to roast for about 30 seconds. Then pour in 400 milliliters of coconut milk as well as 200 milliliters of water and also add a good pinch of salt. Then stir once, mix & bring to the boil.

Simmer the rice pan over low to medium heat, turning occasionally, for about 10 – 12 minutes until the rice is cooked and almost all of the liquid has been absorbed. Finally, add 265 grams of drained chickpeas (1 small can), 150 grams of canned corn and 150 grams of peas (frozen), stir the rice pan well and briefly heat up the vegetables.

Season the rice pan with salt and pepper to taste, then spread onto deep plates and serve. Have fun cooking! Bon appetit!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):