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–+ servings
One Pot Yellow Rice with Marinated Chickpeas
5 from 2 votes

One-Pot Yellow Rice Recipe with Marinated Chickpeas

This delicious one pot yellow rice recipe is a protein packed vegetarian dish that is made with basmati rice, ghee, chickpeas, cauliflower, spinach, and other healthy ingredients.  
Prep 25 minutes
Cook 25 minutes
Total 50 minutes
Fat 18
Carbs 59
Protein 14
Yield 4

Ingredients

Marinated garbanzo beans

  • 30 oz. canned garbanzo beans drained and rinsed
  • 1 tablespoon melted ghee
  • 2 teaspoons granulated garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon lemon juice

Other Ingredients 

  • 2 tablespoons ghee
  • ½ medium white onion minced
  • 5 cloves garlic smashed and minced
  • 1 cup basmati rice
  • 1 tablespoon turmeric
  • ½ tablespoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon ground coriander
  • ½ tablespoon fresh ginger
  • ½ large head cauliflower chopped into small pieces (~4 cups)
  • 2 ¼ cups vegetable broth
  • 2 cups chopped fresh spinach

Toppings 

  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh mint chopped
  • 3 tablespoons feta crumbles
  • 2 tablespoons pine nuts

Instructions

  • Prepare the marinated garbanzo beans. Add all of the ingredients for the marinated garbanzo beans to a large bowl. Toss ingredients together until the garbanzo beans are covered in spices. Place the garbanzo beans into the microwave for 1 minute on high and then let them sit for 15 minutes. 
  • When the garbanzo beans are ready, heat a large Dutch oven over medium/high heat. Add 2 tablespoons ghee. 
  • When the ghee is melted and fragrant add the onion to the dutch oven and sauté for 2-3 minutes. Add the garlic, toss, and sauté for an additional 1 minutes. 
  • Add the basmati rice, turmeric, curry powder, salt, coriander, and ginger to the dutch oven. Toss the ingredients together and toast the rice for 4-5 minutes. 
  • Next, add the cauliflower and garbanzo beans (+ the marinade) to the Dutch oven and toss so that all the ingredients are coated in ghee and spices. 
  • Add the broth to the Dutch oven. Be sure all of the ingredients are submerged in broth. 
  • Bring the broth to a boil and then turn the heat to medium/low and cover the Dutch oven. 
  • Let the Dutch oven simmer over medium/low heat for 15-20 minutes. 
  • All of the liquid should absorb after 15-20 minutes. 
  • Add the spinach to the pot, toss with the rice, and cover the dutch oven for 2 minutes until the spinach has wilted. 
  • Remove the dutch oven from the heat and top with parsley, mint, feta, and pine nuts. 
  • Enjoy on its own or serve with naan bread.

Tips & Notes

  • Be sure you marinate the garbanzo beans, it adds so much flavor. 
  • If you don’t have ghee you can use olive oil or sunflower oil. 
  • Be sure to toast the rice, it really does add depth of flavor and cuts the cook time down.

Nutrition Facts

Calories: 436kcal | Carbohydrates: 59g | Protein: 14g | Fat: 18g | Fiber: 14g | Sugar: 5g