Fragrant Chickpea Basmati Rice with Fresh Coriander

This fragrant blend of spices, rice and chickpeas is great as a side dish. The cinnamon and cardamon are warming, while the coriander makes it a light and fresh companion to a hearty main. Serve this dish as a fragrant rice with curies and stews. You can easily swop out the basmati rice for wild brown rice or quinoa and the chickpeas for lentils. 

This is a recipe from my mother’s kitchen, made often in large quantities to serve all the hungry students popping in every other day! – Franchette, First Fruit Table


  • 2 Tbsp Free-range, grass-fed butter 
  • 1 Finely chopped onion 
  • 1/2 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Ground black pepper corns
  • 1 tsp Ground cinnamon 
  • 1 tsp Cardamon seeds
  • 1 cup Organic basmati rice
  • 375ml Boiled water
  • 2 Tbsp Brown vinegar 
  • 1 tsp Honey 
  • 1 cup Fresh chopped coriander, loosely packed 
  • 1 cup Cooked chickpeas or a drained can 


  1. Over a medium heat, melt the butter and sauté the onions until soft. Add the spices and fry for two minutes.
  2. Add the rice and the chickpeas and stir until everything has been coated with butter. Add the boiled water and close with a tight-fitting lid. Simmer for 15 to 18 minutes, don’t stir.
  3. Add the honey and the vinegar to the cooked rice and stir it through. Serve with the fresh coriander