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Vegan Saffron Rice with Roasted Chickpeas

Vegan Saffron Rice with Roasted Chickpeas

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 4

1 cup of cooked, dry chickpeas
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of paprika
Sunflower oil
3 cloves of garlic
2 shallots
1 cup of long grain rice
2 cups of vegetable broth
1/8 tsp of saffron strands
1 tsp of vegan butter
1 tsp of dried parsley

1. Preheat oven to 350 F. 

2. Add chickpeas to a baking sheet and drizzle with sunflower oil.  Sprinkle with onion powder, garlic powder and paprika.  Mix well.

3. Bake chickpeas for 10 minutes.  Remove from oven, toss and let cool.

4. Heat a medium sized frying pan to medium high heat and drizzle with sunflower oil.  Dice shallots and mince garlic and add to pan.  Saute for approximately 10 minutes, or until shallots have begin to brown.

5. Add rice, vegetable broth and saffron strands to pan.  Mix well and bring to a boil.  Reduce to low heat and cover.  Cook for approximately 15 minutes, or until all excess liquid has evaporated.

6. Once fully cooked, add vegan butter and parsley to rice.  Mix well and let cool.

7. When ready to serve, portion saffron rice into a bowl and top with chickpeas.  Serve and enjoy!



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