Cumin Chickpea and Tomato Rice Bowl
A warm, toasty bowl of cumin-scented rice topped with chickpeas simmered in a quick tomato sauce. Savory, filling, and made from pantry staples.
- Total
- 35 min
- Prep 5 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Absorption rice · Toasting spices
- Savory
- Stovetop
- Oven
Instructions
-
Rinse the rice under cold running water until the water runs clear, then drain well. Put the rice in a small saucepan with 150 ml water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 15 minutes.
~15 min
Rinsing removes surface starch so the grains cook up separate and fluffy rather than gluey.
Absorption rice Use a tight-fitting lid and resist stirring; the rice is done when the water is fully absorbed and grains are tender. Peeking lets steam escape and can make rice unevenly cooked.
-
While step 1 cooks
While the rice cooks, peel and finely chop the onion. Open the can of chickpeas and drain them thoroughly in a colander.
~5 min
-
Heat a frying pan over medium heat. Add the chopped onion and cook, stirring often, until soft and lightly golden, about 6 minutes. If the pan looks dry, add 1 tbsp water.
~6 min
Cooking the onion slowly until golden builds sweet, savory flavor through gentle caramelization.
-
Add 1 tsp cumin to the pan and stir constantly for 30 seconds until fragrant and toasted. Add the canned tomatoes and drained chickpeas, stir, and simmer until the sauce thickens and coats the chickpeas, about 8 minutes.
~8 min
Toasting cumin in hot oil blooms its aromatic oils, deepening the spice's flavor before liquid is added.
If the tomato sauce reduces too much before the chickpeas are hot through, stir in 1 tbsp water to loosen it back to a coating consistency.
Toasting spices Stir constantly over medium heat for about 30 seconds until fragrant; the cue is a toasted aroma. Cumin burns quickly, turning bitter, so pull the pan off the heat if it darkens.
-
Fluff the cooked rice with a fork and spoon it into a bowl. Top with the chickpea and tomato mixture and serve hot.
~3 min