Low Sodium Rice with Chickpeas

Elevate your weeknight meals with this Low Sodium Rice with Chickpeas, a wholesome and flavorful one-pot recipe that’s as nutritious as it is satisfying. Featuring fluffy long-grain rice infused with warm spices like cumin, coriander, and turmeric, this dish is a symphony of earthy flavors. Protein-packed chickpeas and a splash of bright lemon juice add a hearty, zesty touch, while fresh parsley brings a burst of herby freshness. Cooked in low sodium vegetable broth, this recipe is perfect for anyone seeking to reduce their sodium intake without compromising on taste. Ready in just 40 minutes and made with simple pantry staples, this easy-to-make dish is ideal for meal prep, a comforting side, or a stand-alone vegetarian entrée.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 15 ounces canned chickpeas
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon black pepper
• 2 cups low sodium vegetable broth
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Drain and set aside.

Step 2

Drain and rinse the canned chickpeas under cold water to remove any remaining liquid and excess sodium. Set aside.

Step 3

Chop the onion finely and mince the garlic cloves.

Step 4

In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent.

Step 5

Add the minced garlic to the pan and sauté for another minute until fragrant.

Step 6

Stir in the cumin, coriander, turmeric, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.

Step 7

Add the rinsed rice to the saucepan and stir well to coat the rice with the spice mixture.

Step 8

Pour in the low sodium vegetable broth and bring the mixture to a boil.

Step 9

Reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes.

Step 10

After 15 minutes, remove the lid and gently fold in the rinsed chickpeas.

Step 11

Cover the pan again and cook for an additional 5 minutes, or until the rice is tender and the liquid is absorbed.

Step 12

Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and flavors to meld.

Step 13

Finely chop the fresh parsley.

Step 14

Fluff the rice with a fork, add the lemon juice, and stir in the chopped parsley.

Step 15

Serve warm, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1318.8g)

Amount per serving	% Daily Value*
Calories	1017.6

Total Fat 36.1g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1538.6mg	0%
Total Carbohydrate 147.0g	0%
Dietary Fiber 21.0g	0%
Total Sugars 20.4g
Protein 28.7g	0%

Vitamin D 0IU	0%
Calcium 279.8mg	0%
Iron 11.3mg	0%
Potassium 1649.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 11.2%

Carbs: 57.2%