Rice with Chickpeas and Cumin-Infused Caramelized Onions

This rice with chickpeas dish may have just a handful of ingredients, but its flavor is anything but ordinary!

It perfectly combines fluffy rice with aromatic, savory cumin, creamy chickpeas, and sweet, rich caramelized onions. The slow caramelization of the onions requires a bit of patience, but the sweet and salty balance will make it all worth it.

This recipe allows you to create a depth of flavor that keeps you coming back for more. Whether served as a side or a stand-alone meal, it pairs beautifully with yogurt, tahini, fresh salads, and grilled meats, making it perfect for meal prep and any occasion. Feel free to add your favorite herbs or spices to customize the dish to your taste, making it uniquely yours.

INGREDIENTS

1. Rice: I like to use jasmine rice, but you can also use basmati rice, You want the rice to be fluffy.
2. Olive Oil: Since there are only five ingredients in this recipe, you can really taste each one of them. I recommend using good-quality olive oil; it truly makes a difference.
3. Onions: The key to the depth of flavor in this recipe is the slow caramelization of the onions. There are no shortcuts, but you will love the result—trust the process; it will be worth it!
4. Cumin: This adds a delicious Mediterranean tone to the dish! It makes it savory and rich, so do not skip it.
5. Chickpeas: You can either soak dried chickpeas for 12 hours and then cook them for about 1 hour or until very soft, or you can use canned or frozen ones. Just make sure they are super soft when you cook them, as they add the most amazing creaminess.

Rice with Chickpeas | Tips:

1. For this recipe, you can use any color onion you have on hand.
2. When frying the onions, you can either do it over medium heat for 30 minutes or low heat for up to 1 hour. If using medium heat, you will need to stir more frequently.
3. Add the salt when you add the onions to the oil; this helps the onions release their liquids and in the caramelization process.
4. After you add the water to cook the rice in the pot, taste it to see if it needs more salt.
5. I like to keep soaked chickpeas in my freezer at all times—just soak them in plenty of water for 12 hours, change the water once, then drain and place them in a bag in the freezer.
6. When cooking the chickpeas, do not salt the water until the chickpeas are soft. Once softened, add about 2/3 tablespoon of salt and cook for an additional 5 minutes. It helps prevent the chickpeas from becoming tough during the cooking process.
7. Feel free to add any herbs you like; you can also include black pepper. I enjoy the simple version of this recipe. As shown, you can incorporate the herbs into the salad or tahini for added flavor.
8. You can store this rice with chickpeas in the fridge for about 3-5 days.

I hope you make this rice with chickpeas a staple in your meal rotation and enjoy the rich flavors it brings to your table.