Pantry Chickpea and Tomato Rice Skillet

A hearty one-pan skillet of rice, chickpeas, and tomatoes simmered with garlic and warm spices, finished with a squeeze of lemon. Built almost entirely from shelf-stable staples so it comes together fast with minimal shopping.

By Ekezi · Published 26/09/2026

Preparation

5 minutes

Cooking

15 minutes

Servings

2

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 cup long-grain white rice, rinsed
• 1.5 cups water or low-sodium vegetable broth
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil or neutral cooking oil
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt, plus more to taste
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice (optional, for finishing)

Steps

1. Warm the oil in a medium skillet or sauté pan with a lid over medium heat, then add the onion and cook for 3 minutes until softened.
2. Stir in the garlic, cumin, and smoked paprika and cook for 30 seconds until fragrant.
3. Add the rinsed rice and stir for 1 minute to coat the grains in the oil and spices.
4. Pour in the diced tomatoes with their juices and the water or broth, then stir in the chickpeas, salt, and pepper.
5. Bring to a boil, reduce the heat to low, cover, and simmer for 12–14 minutes until the rice is tender and the liquid is absorbed.
6. Remove the pan from the heat and let it sit, covered, for 3 minutes, then fluff with a fork and finish with lemon juice and an extra pinch of salt if needed.

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