Spiced Chickpea Rice Recipe

Inspired by the family dinners Jean-Michel Basquiat’s father, Gerard, cooked for him and his sisters growing up, this vegetarian dish features crispy chickpeas cooked with tons of spices, then steamed with basmati rice.
Photo by Farideh Sadeghin

Serves: 2 to 4
Prep time: 15 minutes
Total time: 40 minutes


1 cup|180 grams basmati rice
5 tablespoons|75 ml olive oil 
1 (15.5-ounce|439-gram) can chickpeas, drained, rinsed, and pat very dry
2 garlic cloves, finely chopped
2 large shallots, diced
1 teaspoon kosher salt
½ teaspoon ground turmeric
¼ teaspoon celery seed
¼ teaspoon freshly ground black pepper
⅛ teaspoon allspice
⅛ teaspoon chili powder
⅛ teaspoon mace or nutmeg
⅛ teaspoon ground mustard seed
1 ½ cups|375 ml vegetable stock
chopped fresh cilantro, for garnish


  1. Rinse the rice in a fine-mesh strainer until the water runs clear.
  2. Heat the oil in a medium saucepan over medium-high. Add the chickpeas and cook, stirring occasionally, until golden and crisp, 7 to 9 minutes. Lower the heat to medium and stir in the garlic and shallots. Cook, stirring, until translucent, about 3 minutes. Add the salt and spices and cook, stirring, about 1 minute more.
  3. Add the rice. Cook, stirring constantly, until the edges of the rice become translucent, about 2 to 3 minutes. Stir in the vegetable stock, scraping the bottom of the pan to deglaze, and bring to a boil. Stir, cover, and reduce the heat to low. Cook until the liquid has been absorbed, 10 to 15 minutes.
  4. Remove the saucepan from the heat. Fluff the rice with a fork and transfer to a serving platter. Garnish with cilantro and serve. 

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