We’re all so busy all of the time that we’re often on the lookout for easy vegan recipes, right? I mean, for example I’m committed to the cause, I annoy my friends and family and all that, but some days I want something delicious, vegan and easy. Whether it’s an easy vegan salad or my favorite Easy Vegan Colcannon, sometimes easy is the priority.
Of course, I don’t mean easy like frozen pizza or other vegan junk food that doesn’t quite hit the mark in terms of taste, calorie friendliness or satiety. I mean is this something I will enjoy and not regret when I’m finished eating.
When it comes to this easy plant based vegan recipe, you won’t have any regrets, except that there isn’t enough for seconds. But you can easily double this recipe to make four servings.
So let’s not waste any time and get right into these saucy spiced chickpeas and rice. You can thank me later. 😉
If you want to forego the sauce, simply toss the chickpeas in dry seasoning and pop them in the air fryer or the oven. Otherwise, keep reading to get the recipe.
Gather your ingredients first. For this meal you will need:
Start with the base for the sauce. Sauté onions, ginger and garlic first.
If you’re not making an oil-free recipe, add the oil and let it heat up first.
If you want to give oil free vegan cooking a chance, add water or broth to the hot skillet and then toss in your dry herbs and spices. Stir until fragrant and then add onions and ginger, cook until onions turn translucent, about 5 minutes. Add garlic and cook for another 3 minutes.
Now your kitchen is smelling irresistible and you may have to shoo your family out because the food isn’t done yet!
Next, get the salted water boiling for the rice and cook according to package instructions.
Add the half the chickpeas and the tomato paste, stir until blended.
Add the canned tomatoes and a half cup of water or broth. Stir and bring to a boil before you lower to a simmer.
I like to simmer until the sauce has thickened, enjoying a cocktail while the stove does its thing. But if you’re pressed for time or patience, a quick cornstarch-water slurry will thicken pretty fast
Add the rest of the chickpeas and cook for 2 to 3 more minutes, just long enough to get everything warm.
Plate it up. You can serve the spiced chickpeas on a bed of rice, or side-by-side if you’re cooking for a picky eater. Full disclosure: Neither of us are picky eaters per se, but the photos come across a lot better with the side by side shot. Right?
Anyway from prep to plating this easy vegan meal should take about 30 minutes, or longer if you decide not to gather you ingredients and prep as you go. The choice is yours.
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