photo: Chickpeas and Rice with Pumpkin and Tomatoes

Chickpeas and Rice with Pumpkin and Tomatoes

A delicious and nutritious dish from rice and chickpeas with the addition of vegetables is good for a fasting or vegetarian menu. It's also a great way to vary everyday menu. Rice with chickpeas, pumpkin and tomatoes can be both an independent dish and serve as a side dish to meat or poultry. Rice with chickpeas and vegetables is very fragrant, tasty and nutritious due to the large amount of vegetable protein. At will, the boiled chickpeas can be replaced by a canned chickpeas.
50 min
8 servings


  • Pumpkin
    300 g
  • Chickpeas
    250 g
  • Rice
    250 g
  • Cherry tomatoes
    5 pcs
  • Onion
    1 pcs
  • Garlic
    3 clove
  • Olive oil
    75 ml
  • Water
    500 ml
  • Khmeli-suneli
    1 tsp
  • Salt
    - to taste


  • 1. Wash dry chickpeas, pour with cold water and leave it for 12 hours. Then wash it again, transfer to the pan, pour with big amount of cold water and put on the fire. After boiling, drain water from the chickpeas and wash. Again pour it with cold water and cook to readiness on low fire.
  • 2. Peel onions and cut into small cubes. Peel garlic cloves and cut into thin slices.
  • 3. Put onions and garlic in a deep frying pan with pre-heated olive oil. Periodically stirring, let’s fry vegetables on low fire until a light golden brown.
  • 4. Clean fresh pumpkin from peel and seeds and cut into medium-sized cubes.
  • 5. When the onions and garlic are browned, add cut pumpkin to them. Periodically stirring, let’s fry the ingredients together on a low fire for 3 minutes.
  • 6. Wash cherry tomatoes, cut into 4 parts and add to the rest of the vegetables. Stir and continue to fry the vegetables together for a few more minutes.
  • 7. Then add washed rice to the vegetables. Stir and fry rice with vegetables for a minute so that the cereal is impregnated with olive oil and juice from vegetables.
  • 8. Add salt and seasonings to taste.
  • 9. Pour the ingredients with 2 cups of hot water. Cover the pan with a lid and stew rice with vegetables on low fire until the rice is ready. During the preparation, the liquid from the frying pan must completely evaporate.
  • 10. When the rice is ready, add boiled nut to it.
  • 11. Let's mix ingredients. Warm the rice with chickpeas on low fire for 1 more minute. Before serving decorate the dish with finely chopped fresh greenery.
  • 12. Serve the rice with chickpeas, pumpkin and tomatoes in hot form.

    Bon Appetite!