Description
This one-pot Mediterranean Chickpeas & Rice recipe combines tender chickpeas and fluffy basmati rice with vibrant Mediterranean flavors from olives, bell peppers, lemon, and aromatic spices. It’s an easy, comforting, and nutritious dinner option that comes together quickly using just one pot, making cleanup a breeze.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- ½ cup chopped fresh parsley
Spices and Flavorings
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Pantry Items
- 1 tablespoon olive oil
- 2 ¼ cups vegetable broth
- 1 ½ cups basmati rice
- 1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
- ¾ cup pitted Kalamata olives
Instructions
- Heat Oil and Sauté Vegetables: Coat the bottom of a large pot with olive oil and place it over medium heat. Allow the oil to warm for about a minute.
- Cook Onion and Bell Pepper: Add the diced onion and red bell pepper to the pot. Sweat the vegetables for about 5 minutes, stirring occasionally, until the pepper softens and the onion becomes translucent.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, ground coriander, and ground turmeric. Sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
- Add Broth, Rice, and Chickpeas: Pour in the vegetable broth, then add the basmati rice and rinsed chickpeas. Increase the heat to bring the mixture to a boil.
- Simmer Covered: Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and cook for 15 to 20 minutes, or until the liquid is fully absorbed and the rice is tender.
- Rest the Rice: Remove the pot from heat, keeping it covered, and let it sit undisturbed for 5 minutes to allow the flavors to meld and the rice to finish cooking.
- Finish and Serve: Remove the lid and fluff the rice gently with a fork. Stir in lemon juice, lemon zest, Kalamata olives, and chopped parsley. Season with salt and pepper to taste. Divide the dish among plates and serve immediately.
Notes
- For a nuttier flavor, toast the rice lightly before adding the broth in step 4.
- If you prefer a spicier dish, add a pinch of red pepper flakes along with the spices.
- Vegetable broth can be substituted with chicken broth if not adhering to vegan preferences.
- For added texture, consider garnishing with toasted pine nuts or slivered almonds.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American, Mediterranean
