Description
A cozy one-pot Mediterranean dish packed with protein and fiber, perfect for weeknight dinners.
Ingredients
Scale
- 1 cup long grain rice
- 1 can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 lemon, juiced
- 1 cup fresh herbs (parsley, cilantro, or basil), chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the rice and toast for a couple of minutes until lightly browned.
- Stir in the chickpeas and vegetable broth, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
- Remove from heat, fluff the rice with a fork, and stir in the lemon juice and fresh herbs.
- Season with salt and pepper to taste, and serve warm.
Notes
This dish can be made ahead of time and stored in an airtight container for up to three days. It also freezes well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg