Vermicelli Rice with Chickpeas

Vermicelli rice with buttery toasted noodles and chickpeas, cooked in one pot with fluffy long-grain rice. Pairs beautifully with Mediterranean and everyday healthy meals.

I've been making Vermicelli Rice for years! Of course, I was introduced to this dish whenever I lived in Turkey for a few years. We always eat it with all the good food like Turkish Moussaka, and definitely Kuru Fasulye. It's all the healthy Mediterranean food I am OBSESSED with.

Usually, the Turkish version uses small pasta shapes similar to orzo, but vermicelli noodles are also quite popular as well. Now, the twist to this classic vermicelli rice is the chickpeas. You guys are going to love it. Kids will love it too. Growing up, Ali would eat this rice with a side of homemade yogurt, or cacik, and it was the best meal. Ok, let's get into the ingredient details.

Vermicelli Rice Ingredients

• Long-grain white rice (like basmati or Egyptian) cooks up light, fluffy, and perfectly separate
• Vermicelli noodles add a toasty, nutty flavor; if needed, break angel hair pasta into small pieces
• Unsalted butter + olive oil create a rich, buttery base and help keep the rice tender and separate
• Chicken broth, vegetable broth, or water to cook the rice and build flavor
• Garlic clove for savory flavor
• Canned chickpeas (drained) for extra protein, fiber, and a hearty, satisfying texture

How to Make Vermicelli Rice with Chickpeas

Cooking vermicelli rice is easier and more delicious in a sauté pan because it's wide enough to fry the noodles and deep enough to hold the liquid. You will also find that I add more vermicelli than in average recipes. They have so much flavor, and I just love them!

1. Rinse the long-grain rice under cold water until the water runs clear. This removes excess starch and is the difference between fluffy and sticky rice. Set aside.
2. Melt butter and olive oil in a sauté pan over medium heat. Add the vermicelli and stir constantly until it turns a deep golden brown color, about 3-5 minutes.

Watch carefully; it goes from golden to burnt quickly. This step is the heart of the vermicelli rice recipe. Don't rush it, and don't walk away.

3. Add the rinsed, drained rice directly to the pan with the toasted vermicelli. Stir to coat in the butter and toast lightly for another minute.
4. Pour in the broth or water (room temperature) and add the drained chickpeas. Season with salt and pepper, then bring to a boil. Reduce the heat to low, cover tightly, and cook for 18 minutes without lifting the lid.
5. Remove from heat and let the pot sit, still covered, for 10 minutes. This steaming step is what makes the rice perfectly fluffy. Then remove the lid, fluff with a fork, and serve.

At this point, you can discard the garlic clove or mash it with a fork and spread it over the rice.

What to Serve It With

This toasted vermicelli rice is the natural base or side for almost the entire Turkish section of Crave-Worthy, or serve it alongside Chicken Shawarma with a side of Tahini Sauce (herby and zesty recipe), Zhoug Sauce, and or Shirazi Salad.

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