This elevated rice dish is made using Jasmine rice– a high quality, aromatic long grain rice that’s a staple in my pantry. The rice gets cooked with chickpeas and fresh herbs like parsley, cilantro and dill. Once plated, it’s topped with crispy pan-fried shallots and slivered almonds.
It’s an easy-to-make recipe that’s the perfect way to change up your weeknight rice, and pairs well with so many different proteins.
The crispy shallots add delicious sweetness to this dish, while the chickpeas add a bit of fiber and texture. I love topping it with toasted slivered almonds and a scoop of labneh or greek yogurt.
What to serve with your herb rice
Pistachio Pesto Salmon Bites
Honey Za’atar Chicken with Fennel
Balsamic Chicken
Crispy Baked Tofu
What you’ll need to make Herb Rice & Chickpeas
- Rice– aromatic rice like Jasmine or basmati rice is suggested for this recipe for best flavor and texture
- Chickpeas– canned chickpeas get cooked with the rice and herbs, and offer texture and fiber to the dish
- Fresh herbs- you’ll need dill, parsley and cilantro
- Shallots– the crispy shallots add a sweet touch to the herbed rice
- Garlic & salt
- Olive oil
- Start by toasting the rice in olive oil, then adding in the chopped herbs, garlic, salt and chickpeas
- Pour in the water and cover the pot, then bring it to a boil. Once boiling, reduce the flame to simmer for 15-20 minutes.
- Let the rice rest for 10 minutes while you saute the shallots. Cook the sliced shallots in olive oil for 7-10 minutes until browned.
- Fluff the rice with a fork then top it with the shallots and slivered almonds.
I love this recipe for an flavorful weeknight side dish, holiday dinner or shabbat dinner. Serve it with fish, chicken or your favorite protein, or top with a spoonful of yogurt.
This herb chickpea rice is a simple recipe that’s full of flavor. I know you guys are going to love it!
What to serve with your herb rice:
Honey Za’atar Chicken with Fennel
Baked Salmon with Olives and Almonds
Sheet-pan Tofu and Veggies
Herb Rice and Chickpeas
Ingredients
- 1 cup of Jasmine rice
- 2 cups water
- 1 can chickpeas, drained (15 oz)
- 3 shallots, thinly sliced
- 1/4 cup olive oil, divided
- 2 tbsp dill, finely chopped
- 1/4 cup parsley, finely chopped, plus more to top
- 1/4 cup cilantro, finely chopped
- 2 cloves garlic, minced
- 3/4 tsp salt, plus more to taste
- 1/3 cup toasted slivered almonds
Directions
- Slice the shallots into thin rounds. Heat a pot on medium heat then pour in two tbsp of olive oil. Add the shallots and cook for 7-10 minutes until they're browned, tossing every 2 minutes.
- Remove the shallots from the pan and add in the rice with another 2 tbsp of olive oil. Toast for 1-2 minutes on medium/high heat.
- Add in the chopped herbs, chickpeas, salt and minced garlic. Mix together.
- Pour in the water, cover the pot and bring it to a boil. Once boiling, reduce the flame to low and let the rice simmer for 15-20 minutes until all of the water is absorbed.
- After 15-20 minutes, remove the pot from the flame and let it sit for 10 minutes before fluffing with a fork. Taste and adjust salt as needed
- Transfer the rice to a serving bowl or plate and top with the crispy shallots, slivered almonds and chopped parsley
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