One-Pot Rice and Veggies with Chickpeas & Dilly Tahini

Created by Laura Wright
4.92 from 12 votes

One-pot rice and veggies is a satisfying vegan dinner that cooks entirely on the stovetop. Fragrant jasmine rice is robustly flavoured with spices and loaded with chickpeas and vegetable goodness. The creamy drizzle of dilly tahini is a cool and luscious finishing touch!

An overhead shot shows one-pot rice and veggies with chickpeas and a drizzle of creamy dilly tahini sauce on top. The dish is garnished with fresh dill, chili crisp and sesame seeds. A serving spoon is sticking out of the pot.

Going to new heights of rice and veggies enjoyment with this easy one pot vegan dinner inspired by rice pilaf! This recipe for stovetop rice with mixed vegetables combines plenty of spices, shallots, garlic, vegetable stock, fragrant jasmine rice, chickpeas, and a creamy dill tahini sauce for drizzling on top. Not your average rice and veggies recipe! All cooked in one pot, this simple dinner also makes great lunch leftovers. Whether you serve it as a plant-based main or as a hearty side dish, this colourful dish is sure to satisfy.

An up close, overhead shot shows one-pot rice and veggies with chickpeas and a drizzle of creamy dilly tahini sauce on top. The dish is garnished with fresh dill, chili crisp and sesame seeds. A serving spoon is sticking out of the pot.
A head-on shot shows a kitchen counter near the stovetop. On the counter are [prepped ingredients for a vegetables and rice dish.

Healthy veggies and rice has been a staple since I went plant-based and started cooking for myself over 15 years ago. There are infinite combinations (I have a couple in my cookbook), but cooking them all together in a pot with spices, stock, and some chickpeas for protein feels like magic when you pull the lid off. It’s fresh and veggie-filled, but still warm, cozy, and comforting. I eat some version of this every week with whatever vegetables and legumes that I need to use up. This is a dinner option that has had plenty of real life kitchen recipe testing! 😉

The inspiration for this recipe:

  • This combination of rice, spices, vegetables, and stock is based on cooking methods traditionally used in the making of pilaf.
  • Pilaf is a rice dish that originated in Persia in the 8th and 9th centuries (earliest versions were made with barley). The word pilaf is derived from the Turkish pilav, which in turn is derived from the Persian pilaw.
  • At its core, pilaf features rice that is first toasted in fat and then cooked in stock. The coating of the grains in fat results in a looser, non-sticky texture. Many cultures have adopted variations of pilaf into their cuisine that feature meats, vegetables, dried fruit, spices, and herbs
  • You can read more about pilaf’s origins and its various cultural interpretations here and here.

I prefer white jasmine rice here because the fragrance is lovely and the timing works out great with the small dices of cauliflower and carrots. They all get tender together! I’ve tried versions with brown rice and it just takes too long! The vegetables are mush by the time it’s all done. Plus, keeping the cooking time down to 30 minutes is always nice!

I flavour the rice with fresh garlic, shallots, garlic powder, onion powder, dried thyme, paprika, turmeric, and DIjon mustard (yes!). Your vegetable stock will add flavour too. Homemade stock is nice but I use Better Than Bouillon concentrate often and it’s great. I finish with frozen peas because I’m having a real frozen pea moment lately–just adding them to everything! Pretty much any vegetable or legume is great with rice though.

The veggies and rice alone are easy and delicious. But I always have to make things a little extra nice, so I have you whip up a dilly tahini sauce in the blender to drizzle over top. You can prep this component up to a week in advance and just keep it in the fridge! Chili crisp, sesame seeds, and extra chopped dill are also excellent toppings.

An overhead shot shows a pot of rice and veggies with chickpeas and frozen peas poured on top.
An overhead shot shows one-pot rice and veggies with chickpeas. A jar of chili crisp, a bowl of sesame seeds, and a cruet of dilly tahini sauce are all nearby. A serving spoon is sticking out of the pot and a linen napkin is nearby.
An overhead shot shows one-pot rice and veggies with chickpeas and a drizzle of creamy dilly tahini sauce on top. The dish is garnished with fresh dill, chili crisp and sesame seeds. A serving spoon is sticking out of the pot.
An overhead shot shows a serving of rice and veggies with chickpeas and a dilly tahini sauce. The serving is garnished with fresh dill, chili crisp and sesame seeds.

One-Pot Rice and Veggies with Chickpeas & Dilly Tahini

One-pot rice and veggies is a satisfying vegan dinner that cooks entirely on the stovetop. Fragrant jasmine rice is robustly flavoured with spices and loaded with chickpeas and vegetable goodness. The creamy drizzle of dilly tahini is a cool and luscious finishing touch!
4.92 from 12 votes
An overhead shot shows one-pot rice and veggies with chickpeas and a drizzle of creamy dilly tahini sauce on top. The dish is garnished with fresh dill, chili crisp and sesame seeds. A serving spoon is sticking out of the pot.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings 4 -6

Ingredients

Rice and Veggies with Chickpeas:

  • 1 tablespoon olive oil
  • 1 medium shallot, chopped
  • 1 ½ cups chopped carrots
  • 2 cups chopped cauliflower
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon ground turmeric
  • 2 cloves garlic, minced
  • sea salt and ground black pepper, to taste
  • 2 teaspoons Dijon mustard
  • 1 cup jasmine or long grain white rice
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 ½ cups vegetable stock, plus extra
  • ½ cup frozen peas

Dilly Tahini:

  • ¼ cup tahini
  • ¼ cup water
  • 1 clove garlic, peeled
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon Tamari
  • ½ teaspoon maple syrup
  • 2 tablespoons dill leaves
  • 1 green onion, rough chop
  • sea salt and ground black pepper, to taste

Equipment

Notes

  • You can change up the vegetables based on whatever you have as long as you keep the overall volume (3-4 cups) the same. This is a flexible recipe that is perfect for cleaning out the fridge.
  • I prefer jasmine or long grain white brown rice for this dish! Jasmine is my absolute favourite.
  • I had a hard time getting this to work with brown rice. It takes too long to cook and the veggies just turn to mush with the amount of time needed.
  • Dilly tahini can be made up to a week in advance and kept in the fridge. Just whisk in a splash of water to make it pourable again.

Instructions

  • Set a large and deep skillet or braiser over medium heat. Once it’s hot, pour in the olive oil and swirl it around. Add the shallots and sauté until soft, about 5 minutes.
  • Add the carrots and cauliflower and let them sit for a full 2 minutes to get some browning. Stir them up and let them sit another 2 full minutes. Once the veg have some colour and caramelization, add the onion powder, garlic powder, paprika, thyme, turmeric, minced garlic, salt, and pepper. Stir until fragrant, about 1 minute.
  • Stir in the Dijon mustard and then add the rice and chickpeas. Stir once more to coat the rice in seasoning. Add the vegetable stock and use your spoon to scrape up any brown bits on the bottom of the pan. Bring to a boil. Once boiling, lower heat to a simmer and put a lid on top. Simmer until the rice is cooked and the veggies are tender, about 20 minutes.
  • While rice and veggies are simmering, make the dilly tahini. In an upright blender, combine the tahini, water, garlic, lemon juice, Tamari, maple syrup, dill, green onion, salt, and pepper. Blend until creamy and smooth, and then set aside.
  • Once the rice and veggies are done, add the peas and stir until they are warmed through, adding more vegetable stock if necessary.
  • Serve the one-pot veggies and rice with the dilly tahini and extra chopped dill on top. I like to drizzle with chili crisp and sprinkle some sesame seeds as well.
An overhead shot shows a serving of rice and veggies with chickpeas and a dilly tahini sauce. The serving is garnished with fresh dill, chili crisp and sesame seeds.
13/03/2024
Posted in: autumn, carrots, chickpeas, creamy, gluten free, main course, nut free, quick, refined sugar-free, salty, sauce, side dish, spring, summer, tahini, vegan, winter

18 comments

4.92 from 12 votes (7 ratings without comment)

Recipe Rating




  • Isabel

    I made the rice a day ahead . Do I wait to add the the dilly talini before I serve it

    • Laura Wright

      Hi Isabel,
      Yes, you want to drizzle the sauce over the rice and veggies right before serving.
      -L

  • Hannah

    4 stars
    I’ve made this twice and it tastes really good, but the rice takes WAY longer than 20 minutes to cook for me. I’m talking like, an hour+. Does this need to cook on a higher heat than you would cook rice by itself? I don’t know what I’m doing wrong for the rice to cook so slowly.

    • Laura Wright

      Hi Hannah!
      Thanks for your feedback. I’m so sorry that the cooking time isn’t working out. Are you using regular jasmine rice or some other type of rice? The heat that you’re applying should keep the whole dish at a nice simmer, which is typical of cooking rice by itself. And you have a tight fitting lid on top to trap the heat and steam? Is your skillet/pot really large by chance? I’ve made this a bunch of times and never had issues with time, but really want to figure this out!
      -L

      • Hannah

        Yes, regular white jasmine rice, in an enameled cast iron pot with a lid. It IS a large pot – like a Dutch oven. Is that the issue?

        • Laura Wright

          Hi Hannah,
          I’m honestly not sure. The pot that I use is either a braiser or a deep skillet with not much space between the rice, veg etc and the lid, so I’m guessing that the steam is helping cook mine a bit more efficiently? For your setup, I’d recommend soaking the rice for 8 hours or so and then draining before proceeding with the recipe. You could also boil the stock in a separate pot before adding to the mixture.
          -L

  • Junifer Parisien

    5 stars
    Great dish with loads of flavor! I used white kidney beans and regular onions instead and tasted wonderful! Everyone had seconds.

  • Katie

    5 stars
    So many of your recipes are go-to’s of mine! This one did not disappoint, I’ve already made it twice. The rice holds really good flavor, and compliments a simple protein very well.

  • Kortneii

    5 stars
    Yum. Quick and easy and the flavors are different. I subbed with quinoa. Worked perfectly. Really great one Laura! Thanks again

    • Laura Wright

      So glad to hear that it worked with quinoa! Thanks so much for this note and review, Kortneii :)
      -L

  • Natasha

    Any recommendation on subbing the tahini? My husband is allergic to sesame. :)

    • Laura Wright

      Raw cashew butter is my favourite substitute for tahini!
      -L

      • Natasha

        He’s the worst and allergic to cashews too lol. Maybe I’ll try naked almond butter. Thanks!!

        • Katie

          We have sesame, sunflower and peanut allergies (among others!) and usually swap in almond. But we eat so.much.almond.butter in our house!

  • Joyce B

    5 stars
    I made this today almost exactly as written. I wasn’t sure whether to rinse the rice (which I always do) so I didn’t. I changed the veg up a bit based on what I had, inccluding using frozen cauliflower which I rinsed and defrosted and drained before chopping and adding … I did not want it to water down the whole dish.

    Made in an electric skillet, which worked out very well.

    The sauce is lovely next time I might try a different herb for fun.

    Thanks for a lovely recipe! and inspiration to cook today too.

    • Joyce B

      Oh, and for the other non-Yanks, the smallest can of chick peas we can get here in Canada is 19oz so I did not sweat that small stuff and added the whole thing.

  • Katie Saunders

    I don’t like dill. Would the sauce be good without, or would you recommend another herb in its place?

    • Laura Wright

      Hi Katie!
      You could simply leave it out or substitute any of the following: basil, cilantro, chives, or parsley.
      -L