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Easy One-Pot Rice and Veggies with Chickpeas & Dilly Tahini photo

One-Pot Rice and Veggies with Chickpeas & Dilly Tahini

This One-Pot Rice and Veggies with Chickpeas & Dilly Tahini is a wholesome, fuss-free meal packed with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 tablespoon olive oil for sautéing and flavor
  • 1 medium shallot chopped
  • 1 cup carrots chopped
  • 2 cups cauliflower chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic minced
  • to taste sea salt
  • to taste ground black pepper
  • 2 teaspoons Dijon mustard
  • 1 cup jasmine or long grain white rice
  • 1 can (15-oz) chickpeas drained and rinsed
  • 2 cups vegetable stock plus extra
  • 1 cup frozen peas
  • 1/2 cup tahini
  • 1/2 cup water to thin the tahini
  • 1 clove garlic peeled
  • 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 for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Blender or food processor

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. Stir in the minced garlic and chickpeas, cooking for 1-2 minutes until the garlic is fragrant.
  4. 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.
  5. Once the rice is cooked, fold in the frozen peas and cover again for another 5 minutes, allowing them to heat through.
  6. 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.
  7. 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.