There’s something undeniably comforting about a hearty one-pot meal, and this One-Pot Rice and Veggies with Chickpeas & Dilly Tahini is no exception. Perfect for busy weeknights or meal prep, this dish combines vibrant vegetables, protein-packed chickpeas, and a creamy tahini dressing infused with fresh dill. It’s not just delicious but also makes for a wholesome meal that’s sure to please everyone at the table.
Why This Recipe Belongs in Your Rotation
This One-Pot Rice and Veggies with Chickpeas & Dilly Tahini is the kind of recipe that checks all the boxes: it’s nourishing, simple to prepare, and incredibly satisfying. With just one pot to clean, it’s a dream for those who want a fuss-free cooking experience. Plus, it’s vegan-friendly and can easily be modified to suit your taste preferences or dietary needs. The combination of chickpeas and rice provides a complete protein, making it a perfect staple for plant-based eaters.
What Goes Into One-Pot Rice and Veggies with Chickpeas & Dilly Tahini
You may be surprised at how many nutritious ingredients come together in this dish. Here’s what you’ll need:
- 1 tablespoon olive oil – for sautéing and flavor.
- 1 medium shallot, chopped – adds a mild onion flavor.
- 1 cup chopped carrots – for sweetness and crunch.
- 2 cups chopped cauliflower – a nutrient-dense veggie that adds texture.
- 1 teaspoon onion powder – enhances the onion flavor.
- 1 teaspoon garlic powder – a staple seasoning.
- 1 teaspoon paprika – for a hint of smokiness.
- 1 teaspoon dried thyme – a fragrant herb that adds depth.
- 1/2 teaspoon ground turmeric – for color and anti-inflammatory benefits.
- 2 cloves garlic, minced – fresh garlic for zest.
- Sea salt and ground black pepper, to taste – essential seasoning.
- 2 teaspoons Dijon mustard – adds a tangy kick.
- 1 cup jasmine or long grain white rice – the base of the dish.
- 1 (15-oz) can chickpeas, drained and rinsed – for protein and texture.
- 2 cups vegetable stock, plus extra – for cooking the rice.
- 1 cup frozen peas – for a pop of color and sweetness.
- 1/2 cup tahini – the creamy base for the sauce.
- 1/2 cup water – to thin the tahini.
- 1 clove garlic, peeled – for the sauce.
- 1 tablespoon lemon juice – for brightness.
- 1 teaspoon Tamari – to add umami flavor.
- 1 teaspoon maple syrup – for a hint of sweetness.
- 2 tablespoons dill leaves – fresh herbs for the sauce.
- 1 green onion, roughly chopped – a garnish for freshness.
What You’ll Need (Gear)
Before you dive into cooking, make sure you have the following kitchen essentials:
- Large pot or Dutch oven – for cooking everything in one go.
- Cutting board and knife – for chopping veggies.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Wooden spoon or spatula – for stirring.
- Blender or food processor – for making the dilly tahini sauce.
One-Pot Rice and Veggies with Chickpeas & Dilly Tahini: From Prep to Plate
Here’s how to bring this delicious One-Pot Rice and Veggies with Chickpeas & Dilly Tahini to life:
Step 1: Sauté the Aromatics
Begin by heating the olive oil in your large pot over medium heat. Once hot, add the chopped shallot and sauté for about 2-3 minutes, until it becomes translucent. Stir in the carrots and cauliflower, cooking for another 5-7 minutes until the veggies start to soften.
Step 2: Season the Veggies
Sprinkle in the onion powder, garlic powder, paprika, dried thyme, and turmeric. Stir well to coat the vegetables in the spices, allowing them to cook for an additional minute to release their flavors.
Step 3: Add Garlic and Chickpeas
Stir in the minced garlic and chickpeas, cooking for 1-2 minutes until the garlic is fragrant.
Step 4: Cook the Rice
Add the jasmine or long-grain rice to the pot, followed by the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
Step 5: Incorporate the Peas
Once the rice is cooked, fold in the frozen peas and cover again for another 5 minutes, allowing them to heat through.
Step 6: Prepare the Dilly Tahini Sauce
While the rice and veggies are finishing up, prepare the tahini sauce. In a blender, combine the tahini, water, peeled garlic clove, lemon juice, Tamari, maple syrup, and dill leaves. Blend until smooth and creamy, adding more water if necessary to achieve your desired consistency.
Step 7: Combine and Serve
Fluff the rice and veggie mixture with a fork, tasting and adjusting the seasoning with salt and pepper as needed. Serve warm, drizzled with the dilly tahini sauce and topped with chopped green onion.
Easy Ingredient Swaps
If you’re missing an ingredient or want to customize this dish, here are some easy swaps you can make:
- Rice: Swap jasmine rice for brown rice for a more fiber-rich option.
- Chickpeas: Use other beans like black beans or lentils for a different flavor.
- Vegetables: Feel free to use any seasonal vegetables you have on hand, like bell peppers or zucchini.
- Tahini: If you don’t have tahini, sunflower seed butter can be a great alternative.
Learn from These Mistakes
While making this One-Pot Rice and Veggies with Chickpeas & Dilly Tahini, keep these tips in mind to avoid common pitfalls:
- Don’t skip rinsing the chickpeas; it helps remove excess sodium and improves flavor.
- Make sure the pot is well-covered while simmering the rice to ensure it cooks evenly.
- Adjust the liquid depending on your rice type; some may require more or less for cooking.
- Be cautious with the seasoning; taste as you go to prevent over-salting.
Refrigerate, Freeze, Reheat
If you have leftovers (which is likely because this dish is so good), here’s how to store and enjoy them later:
You can refrigerate the One-Pot Rice and Veggies with Chickpeas & Dilly Tahini in an airtight container for up to 4 days. For longer storage, freeze it in portions for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove with a splash of vegetable stock or water to loosen it up. Enjoy it hot, drizzled with any remaining tahini sauce for a fresh taste.
Questions People Ask
Can I make this dish ahead of time?
Absolutely! This dish is perfect for meal prep. Just cook it as directed, allow it to cool, and store it in the fridge or freezer.
What can I serve alongside this meal?
This one-pot dish is filling on its own, but you can serve it with a side salad or some crusty bread for a more substantial meal.
Is there a way to add more protein?
You can add more chickpeas or include some cooked quinoa or tofu for an extra protein boost.
Can I modify the spices?
Yes! Feel free to experiment with different herbs and spices according to your personal taste preferences.
If you enjoyed this recipe and are looking for more delicious ideas, check out these links:
The Last Word
This One-Pot Rice and Veggies with Chickpeas & Dilly Tahini is a delightful way to enjoy a nutritious meal with minimal effort. It’s vibrant, flavorful, and packed with wholesome ingredients that will nourish your body and satisfy your taste buds. Whether you’re making it for a family dinner or just for yourself, this recipe is sure to become a new favorite in your cooking repertoire. Dive in and enjoy every bite!
One-Pot Rice and Veggies with Chickpeas & Dilly Tahini
Ingredients
Equipment
Method
- Begin by heating the olive oil in your large pot over medium heat. Once hot, add the chopped shallot and sauté for about 2-3 minutes, until it becomes translucent. Stir in the carrots and cauliflower, cooking for another 5-7 minutes until the veggies start to soften.
- Sprinkle in the onion powder, garlic powder, paprika, dried thyme, and turmeric. Stir well to coat the vegetables in the spices, allowing them to cook for an additional minute to release their flavors.
- Stir in the minced garlic and chickpeas, cooking for 1-2 minutes until the garlic is fragrant.
- Add the jasmine or long-grain rice to the pot, followed by the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
- Once the rice is cooked, fold in the frozen peas and cover again for another 5 minutes, allowing them to heat through.
- While the rice and veggies are finishing up, prepare the tahini sauce. In a blender, combine the tahini, water, peeled garlic clove, lemon juice, Tamari, maple syrup, and dill leaves. Blend until smooth and creamy, adding more water if necessary to achieve your desired consistency.
- Fluff the rice and veggie mixture with a fork, tasting and adjusting the seasoning with salt and pepper as needed. Serve warm, drizzled with the dilly tahini sauce and topped with chopped green onion.
Notes
- Rinse the chickpeas to improve flavor and reduce sodium.
- Ensure the pot is well-covered while simmering for even cooking.
- Adjust the liquid based on your rice type; some may need more or less.
