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Chickpea Basil Rice


I’m a big fan of preparing a fat bowl of grains one day and eating it all week long. This is because I am a big opponent of doing dishes and if you make it all on one day you only have to wash that pot once. Laziness breeds ingenuity. That’s where the clap light came from. Also the Abtronic. “Don’t want to do crunches? Here! We will gently electrocute your abdominal muscles until they swell, thus giving the illusion of abs.”

Let’s just stick with saving meal prep time.


Chickpea Basil Rice

I bought this aromatic brown basmati rice from Honest Harvest Trading Co. last weekend at Atherton Mill. Full disclosure: I’m usually at their table because they have killer samples but then I have a hard time spending $8 on a small tub of rice. As it turns out, it’s worth it. The instructions for how to prepare the rice also introduced me to a method I’ve never seen before so I learned something too. Win win. You could use any bean/legume you want but if you don’t want chickpeas all day every day then I think there is something wrong with you.


  • 1 cup rice
  • 1.5 cups water
  • 1 tablespoon dried basil
  • 1 can chickpeas
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil


  1. Combine rice and water in a large, heavy skillet and let soak for 1 hour
  2. After soaking, heat until it comes to a quick simmer. Add the chickpeas and basil and then immediately reduce heat to the lowest setting and leave for 10 minutes
  3. Season with salt and olive oil. Fluff with a fork and serve.



I’ve never made rice by soaking it like that. I always just boil the hell out of it for like 45 minutes, which is never really a good ending. This method leaves the rice firmer (al dente, if you will?) and not sticky/clumpy at all.

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