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One-dish Moroccan rice and veggies with basmati rice, carrots, bell peppers, zucchini, chickpeas, and raisins, garnished with fresh parsley.

One-Dish Moroccan Rice and Veggies

A vibrant one-pot Moroccan rice pilaf with vegetables, chickpeas, and warm spices for an easy, anti-inflammatory Mediterranean dinner.​
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Ingredients Equipment Method Notes

Ingredients
  

  • Olive oil
  • Yellow onion finely chopped
  • Carrots diced
  • Red or yellow bell pepper diced
  • Zucchini or summer squash diced
  • Garlic cloves minced
  • Ground cumin
  • Ground coriander
  • Ground turmeric
  • Ground cinnamon
  • Sweet paprika
  • Sea salt and black pepper
  • Basmati or jasmine rice rinsed
  • Vegetable broth or water
  • Cooked chickpeas drained and rinsed
  • Raisins or dried apricots chopped
  • Fresh lemon juice
  • Fresh parsley or cilantro chopped
  • Optional: toasted almonds or pistachios

Equipment

  • Large pot or Dutch oven with lid
  • Cutting board and chef’s knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat, add onion, and sauté until softened and translucent, about 5 minutes.​
  2. Add carrots, bell pepper, zucchini, and garlic, and cook for another 3–4 minutes until the vegetables start to soften.​
  3. Stir in cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper, cooking for about 1 minute until the spices are toasted and fragrant.​
  4. Add the rinsed rice and stir to coat with the spice mixture, toasting the rice for 2–3 minutes.​
  5. Pour in vegetable broth, add chickpeas and raisins or dried apricots, and bring to a boil.​
  6. Reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed, without lifting the lid.​
  7. Remove from heat and let stand covered for 5 minutes, then fluff with a fork, stir in lemon juice and fresh herbs, and top with toasted nuts if desired.​

Notes

For extra protein, add cubed chicken thighs or ground turkey in step 2 and cook until golden before adding vegetables.​
Swap dried fruit for fresh cherry tomatoes or roasted red peppers for a less sweet version.​
Store leftovers in airtight containers for 3–4 days; reheat with a splash of water or broth to refresh the rice.​
Calories
Approximately 380 kcal per serving, depending on vegetables and dried fruit used.​
Protein
Approximately 11 g protein per serving from chickpeas and rice.