Spiced Sweet Potato Chickpea Rice

Name: Spiced Sweet Potato Chickpea Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 2 cups vegetable broth; 1 tablespoon olive oil; 2 medium sweet potatoes, peeled and diced; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 can chickpeas, drained and rinsed; 1 teaspoon coriander; 1 tablespoon lemon juice; Fresh cilantro, chopped; Yogurt (optional)

Highlighted under: Global Ideas

I love how this Spiced Sweet Potato Chickpea Rice brings warmth and comfort to the table. The delightful blend of spices combined with the sweetness of the roasted sweet potatoes and the earthy chickpeas creates a dish that is not only filling but also incredibly satisfying. Whether it's a weekday dinner or a cozy gathering with friends, I find this recipe to be a fantastic choice. Plus, it’s oh-so-easy to make, which is a bonus for busy nights!

Created by

Verity Langdon

Last updated on 2026-01-21T21:37:35.165Z

This recipe has transformed our dinner routine since I first tried it. The fragrant spices, like cumin and coriander, truly elevate the dish, making it a standout option for any meal. I play around with the spice levels to match my mood; sometimes I like it spicer, sometimes milder. The roasted sweet potatoes add a natural sweetness that complements the chickpeas perfectly, creating harmony in every bite.

One specific tip I always recommend is to roast the sweet potatoes until they are slightly caramelized. This enhances their flavor and adds a wonderful texture to the dish. You can serve it on its own or pair it with a tangy yogurt sauce for a delightful twist!

Why You Will Love This Recipe
Warm and comforting spices create a crave-worthy flavor
Nutritious and satisfying with a lovely balance of textures
A versatile dish perfect for meal prep or entertaining

Elevating Your Flavor Profile

The spices in this dish play a crucial role in enhancing the overall flavor profile. Cumin and paprika add warmth and depth, while coriander provides a bright, citrusy note that complements the chickpeas beautifully. Feel free to adjust the spice levels according to your preference—adding a pinch of cayenne can bring an exciting heat if desired. Just remember to taste as you go to achieve the perfect balance without overpowering the sweet potatoes' natural sweetness.

Roasting the sweet potatoes is essential for developing a rich, caramelized flavor. Make sure to spread the diced sweet potatoes evenly on the baking sheet to ensure they roast uniformly. If you notice they are sticking, a little more olive oil can help. Keep an eye on them in the last few minutes of cooking; you're looking for golden edges and a tender center, which can take anywhere from 20 to 30 minutes depending on your oven.

Perfecting Your Rice

Basmati rice is a fantastic choice for its aromatic qualities and fluffy texture when cooked correctly. Sautéing the rice for a couple of minutes before adding the broth helps to coat the grains with oil and brings out a nuttier flavor. Be sure to rinse the rice beforehand to remove excess starch, which can lead to a gummy texture—a common issue with rice cooking. The final cook should yield light, separate grains that enhance the overall texture of your dish.

If you want to infuse more flavor into the rice, consider substituting vegetable broth with a homemade broth or even coconut milk for a hint of sweetness. As an alternative, you could add a bay leaf or cardamom pod during cooking for an additional aromatic dimension, just remember to remove them before serving.

Ingredients

For the Rice

1 cup basmati rice
2 cups vegetable broth
1 tablespoon olive oil

For the Sweet Potatoes

2 medium sweet potatoes, peeled and diced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste

For the Chickpeas

1 can chickpeas, drained and rinsed
1 teaspoon coriander
1 tablespoon lemon juice

To Serve

Fresh cilantro, chopped
Yogurt (optional)

Instructions

Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25 minutes or until tender and caramelized.

Cook the Rice

In a medium saucepan, heat the olive oil over medium heat. Add the basmati rice and sauté for 2 minutes. Pour in the vegetable broth, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, or until the liquid is absorbed.

Combine Chickpeas

In a skillet, combine the chickpeas, coriander, and lemon juice. Cook over medium heat until warmed through, about 5 minutes.

Assemble the Dish

In a large bowl, fluff the cooked rice with a fork. Add the roasted sweet potatoes and chickpeas, stirring gently to combine.

Serve and Enjoy

Garnish with fresh cilantro and serve with yogurt if desired.

Pro Tips

For added flavor, consider incorporating a splash of coconut milk into the rice as it cooks. You can also adjust the spice mix to your taste, adding chilli powder for heat or turmeric for color.

Make-Ahead Tips

This dish is incredibly meal prep-friendly. You can roast the sweet potatoes and cook the rice in advance, storing them separately in airtight containers. They will last in the refrigerator for up to four days. When you're ready to enjoy your Spiced Sweet Potato Chickpea Rice, simply warm the sweet potatoes and rice in the microwave or on the stovetop with a splash of vegetable broth to keep them moist.

For those who want to batch cook, this recipe scales up nicely and can be doubled or tripled without altering the cooking process. Just make sure to use a larger baking sheet for the sweet potatoes and a bigger pot for the rice if you're increasing the quantities.

Serving Variations

While fresh cilantro adds a bright, herbal note to the dish, there are several other toppings you could experiment with. Think about adding sliced avocados for creaminess or even a sprinkle of feta cheese for a tangy bite. A drizzle of tahini sauce can bring in a nutty flavor that perfectly complements the spices, enhancing the dish even further.

If you're looking to make this dish more hearty, consider serving it on a bed of leafy greens for added crunch and nutrition or alongside a simple arugula salad dressed with lemon and olive oil for brightness and freshness.

Questions About Recipes

→ Can I make this recipe vegan?

Yes, all the ingredients in this recipe are vegan-friendly. Just ensure that any yogurt you use is also plant-based.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

→ Can I substitute the chickpeas?

Absolutely! You can use any canned beans, like black beans or kidney beans, which will still work beautifully in this recipe.

→ Is there a gluten-free option?

Yes, this recipe is naturally gluten-free as all the main ingredients are gluten-free. Just double-check any packaged ingredients.