Description
This Mediterranean Chickpea & Rice Skillet is a vibrant, hearty, and nutritious one-pan dish featuring jasmine rice, chickpeas, grape tomatoes, kale, and fresh herbs. Flavored with smoked paprika, chili powder, and oregano, and finished with a creamy lemony hummus sauce, it offers a perfect balance of protein, fiber, and freshness, ideal for a quick and wholesome meal.
Ingredients
Rice
- 2 bags Success Boil-in-Bag Jasmine Rice
Main Ingredients
- 2 tablespoons oil (olive oil recommended)
- 1 15-ounce can chickpeas, drained & rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup plain hummus
- 1 lemon, juiced, plus more for serving
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 16 ounces grape tomatoes, halved
- 1/4 cup sun-dried tomatoes, roughly chopped
- 1 cup kale, chopped
- 1/4 cup fresh herbs, chopped (basil & parsley mix)
Instructions
- Cook the Rice: Fill a pot with water and submerge the 2 bags of jasmine rice. Bring to a boil uncovered and cook for 8-10 minutes until tender. Remove the bags using a fork or tongs and drain well in a strainer.
- Cook Chickpeas with Seasonings: While the rice cooks, heat 2 tablespoons of oil in a large skillet over medium heat. Add the drained chickpeas along with smoked paprika, chili powder, dried oregano, pepper, and salt. Cook for 3 minutes, stirring frequently to evenly coat and warm the chickpeas.
- Prepare Hummus Sauce: In a small bowl, mix 1/2 cup plain hummus with the juice of 1 lemon until smooth. Set aside to use later as a sauce and finishing drizzle.
- Sauté Vegetables: To the skillet with chickpeas, add the diced onion, minced garlic, and halved grape tomatoes. Cook for 2-3 minutes until onions soften and tomatoes start to release their juices. Then stir in the chopped sun-dried tomatoes and kale, cooking until the kale begins to wilt.
- Combine Rice and Sauce: Add the cooked rice to the skillet along with half of the hummus-lemon sauce. Toss everything together and heat through until well combined. Stir in the chopped fresh herbs (basil and parsley) for a fresh herbal finish.
- Adjust Seasonings and Serve: Taste the skillet mix and adjust salt and pepper if needed. To serve, spoon the chickpea and rice mixture onto plates, drizzle with the remaining hummus sauce, and garnish with lemon wedges for added brightness.
Notes
- Use olive oil for the best Mediterranean flavor, but any neutral oil works.
- Boil-in-bag jasmine rice simplifies cooking but you can substitute with regular cooked jasmine rice.
- The hummus sauce adds creaminess and tang; feel free to swap with plain yogurt for variation.
- This dish can be made vegan by ensuring your hummus contains no dairy.
- Fresh herbs elevate flavor — don’t skip the basil and parsley mix.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
