One Pot Brazilian Chickpeas and Rice

Zesty, vibrant, and nourishing! This one pot Brazilian Chickpeas and Rice is an easy weeknight option!
One Pot Brazilian Chickpeas and Rice- Emma's Little Kitchen

I don’t know if my fellow veggies can relate, but sometimes I’ll be scrolling through Pinterest, or Foodgawker, and a beautiful dish will catch my eye. Then I realise it is not vegetarian, and become hell bent on recreating a veg-friendly version. Thats the story behindΒ this one pot Brazilian Chickpeas and Rice. The photo that caught my eye was one pot chicken and rice, but I was struck by the beautiful greens and yellows, (and the idea that I may only need to wash one dish after dinner), so off to work I went!

One Pot Brazilian Chickpeas and Rice

I cannot speak to the authenticty of this dish, but that wasn’t really my goal. For me, the bright green and yellow colours call to mind the vibrant energy of Brazil, as do the fresh zingy flavours of fresh parsley, coriander and lime. The fresh flavours combined with the nutty warmth of rice, chickpeas and turmeric, results in a beautiful, tasty and easy weeknight dish.

One Pot Brazilian Chickpeas and Rice


One Pot Brazilian Chickpeas and Rice
Prep time
Cook time
Total time
Serves: 4
  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 tsp turmeric
  • 2 tsp dried oregano
  • 1 cup brown rice
  • 2 cups low sodium vegetable stock
  • 1 cup sweetcorn
  • 1 cup cooked chickpeas
  • juice and zest of 1 lime (plus extra lime wedges for garnish)
  • ¼ cup roughly chopped parsley
  • ¼ cup roughly chopped coriander
  • salt and pepper to taste
  1. Heat a large pot over medium heat, add the olive oil and onion, and saute onions for a couple of minutes until the begin to soften. Add the garlic and cook for a minute more
  2. Add the turmeric, oregano, and rice, and give everything a good stir, coating the rice grains in the oil and spices
  3. Add the stock, and pop on the pot lid and bring the pot to a simmer. Cook gently until the rice is tender but still retaining a little bite, and most of the liquid is absorbed (around 30-35 minutes). If at any point the pot looks a little dry, add a splash more stock or water
  4. Stir in the sweetcorn, chickpeas, lime juice and zest, and herbs. Season with salt and pepper to taste. Stir to combine and serve!

Brazilian Chickpeas and Rice


  1. chef mimi says:

    I laughed out loud when you mentioned that this was a Brazilian dish, because there’s a lot of meat in them!!! But this looks fabulous – y ou were definitely successful in veg’ing this!

  2. Ksenia @ At the Immigrant's Table says:

    Love the flavour combo here! I imagine this would indeed be quick and easy. I’m also a sucker for low-clean-up dishes.

  3. onceuponadollhouse says:

    THANK YOU for sharing! I love chick peas and don’t use them enough in my cooking. I’m going to try out this recipe!

  4. Kari says:

    I have saved this! I switched to a mostly vegan diet about a year ago and am always looking for ways to incorporate more protein. This looks great!

  5. Katie @ Whole Nourishment says:

    Okay, this is definitely a dish I should get to know. Isn’t is so great how by just pairing everyday ingredients in a not so common way we get a completely new and interesting dish?! I like the lime, turmeric, and coriander combo here. Love that you recreated a veg-friendly dish on a Brazilian classic. πŸ™‚

  6. Fallan Yvette says:

    I made this dish for lunch today and it was fantastic. I only had one cup of vegetable broth so I substituted out the other cup with white wine. SO delicious!

  7. Rebecca says:

    I made this last night and it was excellent! I added a few spoonfuls of siracha and some sultanas. My boyfriend loved it. The only drama I had was never cooking chickpeas before and not planning the 1.5-2hr prep and cook time for them haha. We ate dinner at 10pm but it was still tasty!

    • Emma says:

      Oh no! I love the idea of dried beans in theory… but I usually resort to canned for that very reason! Thanks Rebecca!!

  8. Chlebovnik says:

    I’ve been making a simplified version of this recipe for a while now. Definitely try to pan fry the chickpeas before putting them in or even put them in at the very end (just before all the liquid has absorbed). It adds a great crunch and brings out the of the flavour to a whole new level.

  9. Alison says:

    Can I ask a question about the coriander? Ive never cooked with it, and when I look it up online, it looks like you can maybe substitute cilantro for coriander? Are they the same thing or different? Id like to make this recipe but I dont know what to do with respects to the coriander…lol. Please explain if you can πŸ™‚ thanks!

    • Emma says:

      Hi Alison! This is such a late reply- apologies. Coriander and cilantro are the same. Coriander is just what us brits call it πŸ™‚

  10. Sally Krmadjian says:

    Mmm, just made this for dinner and it was AMAZING! So light and tasty. I’ll definitely make this again. Thank you.

  11. John says:

    Emmy, I am now in my monthly fund pinch, I have everything except the fresh Parsley or Cilantro but I do have the dried herbs how much of each should I add to replace the fresh?

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