Spiced Sweet Potato Chickpea Rice

Name: Spiced Sweet Potato Chickpea Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 2 cups vegetable broth; 1 teaspoon olive oil; 1/2 teaspoon salt; 1 medium sweet potato, peeled and diced; 1 can chickpeas, drained and rinsed; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; Salt and pepper to taste; 2 tablespoons fresh cilantro, chopped (for garnish)

Highlighted under: Global Ideas

I absolutely love this Spiced Sweet Potato Chickpea Rice recipe! It’s a comforting and nutritious dish that’s perfect for any occasion. The combination of tender sweet potatoes and protein-packed chickpeas, all seasoned with fragrant spices, comes together beautifully. It’s not just filling but also has an incredible flavor that keeps me reaching for seconds. Plus, it’s a one-pot meal, which makes cleanup a breeze. Trust me, once you try this dish, it will become a regular staple in your kitchen!

Created by

Una Merrick

Last updated on 2026-01-19T23:29:34.761Z

When I first made this Spiced Sweet Potato Chickpea Rice, I was amazed at how well the flavors melded together. The earthiness of the spices complements the natural sweetness of the potatoes, creating a balance that's both savory and satisfying. I love that it's a filling meal that doesn’t weigh me down.

One tip I learned is to let the rice sit for a few minutes after cooking, allowing the grains to firm up a bit. This makes for fluffier rice and enhances the overall texture of the dish. Pair it with a sprinkle of fresh herbs on top for a bright finish!

        Why You'll Love This Recipe
        The comforting combination of sweet potatoes and chickpeas
Rich, aromatic spices that tantalize your taste buds
Hearty and nutritious, perfect for a healthy meal
Easy to prepare, making it a great weeknight option

      

Ingredient Insights

The star ingredients in this dish are undoubtedly the sweet potatoes and chickpeas. Sweet potatoes add natural sweetness and creaminess when cooked, which perfectly balances the various spices. When selecting sweet potatoes, look for ones that feel firm and have smooth skins, avoiding any that have blemishes. For added texture, you can cut them into small cubes, which will cook evenly and absorb the flavors from the spices in the skillet.

Chickpeas contribute not only to the dish's protein content but also a hearty texture. Using canned chickpeas is convenient; however, if you have dried ones, soak them overnight and cook until tender before using. This longer method enhances their flavor and texture. Keep in mind that rinsing the canned chickpeas helps eliminate excess sodium, ensuring that your dish isn't overly salty.

Cooking Technique Tips

When cooking the rice, it's essential to bring the vegetable broth to a full boil before lowering the heat. This gives the rice a good start, allowing it to absorb the liquid efficiently. Overcrowding the pot when fluffing the rice can lead to clumping; I find that using a fork rather than a spoon helps to separate the grains without mushiness. Aim for fluffy and distinct rice texture, which will complement the creamy sweet potato and chickpeas beautifully.

As you cook the sweet potatoes and chickpeas, it's crucial to monitor the heat level. Cooking on medium heat will allow the ingredients to cook through without burning, while also allowing the spices to bloom, creating a rich aroma. If you notice the mix becoming too dry while the sweet potatoes are still firm, add a splash of broth to keep everything moist. This avoids overcooking the vegetables and helps maintain a balanced flavor.

Ingredients

Gather these ingredients to create a delicious meal.

For Rice

1 cup basmati rice
2 cups vegetable broth
1 teaspoon olive oil
1/2 teaspoon salt

For the Vegetable Mix

1 medium sweet potato, peeled and diced
1 can chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 tablespoons fresh cilantro, chopped (for garnish)

Make sure to prep your ingredients before you start cooking for a smoother process.

Instructions

Follow these steps to create your dish!

Cook the Rice

In a medium pot, combine the basmati rice, vegetable broth, olive oil, and salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes until the rice is tender and the liquid is absorbed.

Prepare the Vegetable Mix

In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in the garlic, cumin, coriander, paprika, and cayenne, cooking for another minute.

Add Sweet Potatoes and Chickpeas

Add the diced sweet potatoes and chickpeas to the skillet. Season with salt and pepper, stirring to coat everything. Cook, covered, for about 10-15 minutes, until the sweet potatoes are tender.

Combine and Serve

Once the rice is done, fluff it with a fork and add it to the skillet with the sweet potato mixture. Gently mix until combined. Serve warm, garnished with fresh cilantro.

Enjoy your Spiced Sweet Potato Chickpea Rice as a standalone dish or paired with a salad!

Pro Tips

For added flavor, consider adding a squeeze of lemon juice or a dollop of yogurt on top before serving.

Serving Suggestions

This Spiced Sweet Potato Chickpea Rice can be served on its own as a filling vegetarian main dish. However, for those who enjoy a meat option, it pairs wonderfully with grilled chicken or fish for added protein. I also recommend serving it alongside a fresh green salad or roasted vegetables, which add a bright contrast to the warm spices in the dish. For a fun twist, consider adding a dollop of yogurt or a squeeze of lime juice just before serving to enhance the flavors.

If you want to turn this dish into a meal-prep favorite, divide the servings into airtight containers and enjoy it throughout the week. It reheats well in the microwave, and the flavors deepen as it sits, making it even tastier the next day. Just be cautious not to overcook it when reheating; a minute or two should suffice, stirring halfway through to ensure even heating.

Variations and Substitutions

Feel free to customize the spice levels according to your taste preferences. If you enjoy a little heat, adding more cayenne or tossing in some diced jalapeños while cooking can elevate the dish. For a different flavor profile, try swapping the spices with garam masala or curry powder for an Indian-inspired twist. You can also incorporate additional vegetables like spinach or bell peppers, which not only enhances the nutritional value but also adds more colors to your plate.

For those looking to make this dish gluten-free or grain-free, substituting the basmati rice with quinoa or cauliflower rice works very well. Quinoa provides a nutty flavor and retains a good texture, while cauliflower rice will absorb surrounding flavors beautifully, although it cooks faster. Just adjust cooking times accordingly, as cauliflower rice typically takes only about 5-7 minutes in the skillet.

Questions About Recipes

→ Can I use quinoa instead of rice?

Yes, quinoa is a great alternative! Just adjust the cooking time as quinoa cooks faster.

→ Is this dish vegan-friendly?

Absolutely! All the ingredients used are plant-based.

→ Can I freeze leftovers?

Yes, you can freeze this dish! Make sure to cool it completely before transferring it to an airtight container.

→ What can I substitute for chickpeas?

You can use lentils or black beans as a substitute for chickpeas in this recipe.