Go Back

One-Pot Rice and Veggies with Chickpeas & Dilly Tahini

4.95 from 17 reader reviews
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 -6
Print Recipe Pin On Pinterest Leave Review

Ingredients

Rice and Veggies with Chickpeas:

  • 1 tablespoon olive oil
  • 1 medium shallot, chopped
  • 1 ½ cups chopped carrots
  • 2 cups chopped cauliflower
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon ground turmeric
  • 2 cloves garlic, minced
  • sea salt and ground black pepper, to taste
  • 2 teaspoons Dijon mustard
  • 1 cup jasmine or long grain white rice
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 ½ cups vegetable stock, plus extra
  • ½ cup frozen peas

Dilly Tahini:

  • ¼ cup tahini
  • ¼ cup water
  • 1 clove garlic, peeled
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon Tamari
  • ½ teaspoon maple syrup
  • 2 tablespoons dill leaves
  • 1 green onion, roughly chopped
  • sea salt and ground black pepper, to taste

Instructions

  • Set a large and deep skillet or braiser over medium heat. Once it’s hot, pour in the olive oil and swirl it around. Add the shallots and sauté until soft, about 5 minutes.
  • Add the carrots and cauliflower and let them sit for a full 2 minutes to get some browning. Stir them up and let them sit another 2 full minutes. Once the veg have some colour and caramelization, add the onion powder, garlic powder, paprika, thyme, turmeric, minced garlic, plus salt and pepper. Stir until fragrant, about 1 minute.
  • Stir in the Dijon mustard and then add the rice and chickpeas. Season again with salt and pepper. Stir once more to coat the rice in seasoning. Add the vegetable stock and use your spoon to scrape up any brown bits on the bottom of the pan. Bring to a boil. Once boiling, lower heat to a simmer and put a lid on top. Simmer until the rice is cooked and the veggies are tender, about 20 minutes.
  • While rice and veggies are simmering, make the dilly tahini. In an upright blender, combine the tahini, water, garlic, lemon juice, Tamari, maple syrup, dill, green onion, salt, and pepper. Blend until creamy and smooth, and then set aside.
  • Once the rice and veggies are done, add the peas and stir until they are warmed through, adding more vegetable stock if necessary.
  • Serve the one-pot veggies and rice with the dilly tahini and extra chopped dill on top. I like to drizzle with chili crisp and sprinkle some sesame seeds as well.

Equipment

Recipe Notes

  • You can change up the vegetables based on whatever you have as long as you keep the overall volume (3-4 cups) the same. This is a flexible recipe that is perfect for cleaning out the fridge.
  • I had a hard time getting this to work with brown rice. It takes too long to cook and the veggies just turn to mush with the amount of time needed. Jasmine is preferable!
  • I use Soom tahini exclusively. It's super creamy, fluid, and the bitter edge is minimal.
  • I absolutely love spooning chili crisp over portions of this. I use the Lao Gan Ma brand.
One-pot rice and veggies is a satisfying vegan dinner that cooks entirely on the stovetop. Fragrant jasmine rice is robustly flavoured with spices and loaded with chickpeas and vegetable goodness. The creamy drizzle of dilly tahini is a cool and luscious finishing touch!