Vegan potato and chickpea risotto

    40 min

    Vegan risotto is made into a hearty meal with the addition of chickpeas, potatoes and tomatoes.

    5 people made this

    Serves: 10 

    • 3 tablespoons vegan butter or margarine
    • 3 basil leaves, finely chopped
    • 2 bunches fresh chives, finely chopped
    • 1.5L vegetable stock, or more if needed
    • 1 onion, finely chopped
    • 1 tomato, chopped
    • 3 potatoes, cut into cubes
    • 2 tablespoons garlic powder
    • 2 tablespoons onion granules
    • 1 tablespoon cayenne pepper
    • 1 tablespoon ground cumin
    • 1 tablespoon paprika
    • salt and freshly ground black pepper to taste
    • 2 cloves garlic, minced
    • 1 (400g) tin chickpeas, drained and rinsed
    • 450g Arborio or risotto rice

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat vegan butter in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
    2. Cook and stir onion, tomato, potatoes, garlic powder, onion granules, cayenne pepper, cumin, paprika, salt and black pepper into chive mixture until onion has softened, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
    3. Stir warm vegetable stock, 1 ladle at a time, into rice mixture, waiting until the stock is absorbed before adding next ladle. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.

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    Average global rating:

    Reviews in English (5)


    Waaay too spicy. Tasted like cayanne pepper in vegetable broth.  -  04 Aug 2012  (Review from Allrecipes US | Canada)


    Super easy and fun way to make vegetarian risotto. It uses ingredients found easily in the kitchen without having to run out and I love using all these spices.  -  21 Jul 2012  (Review from Allrecipes US | Canada)


    This was good. I really liked a vegan version of risotto. I will definitely make some adjustments in method next time, though. I'll add the tomatoes after toasting the rice. It never toasted properly because the tomato left too much liquid. Also, I'll add some chickpeas when instructed but reserve a few for the end of cooking. They become soft giving the risotto a creamy texture like when adding cheese, but I wanted a few solid ones too. We like things spicy so the amount of spices was perfect. Thank you for the recipe.  -  26 Jun 2017  (Review from Allrecipes US | Canada)