One-Pot Mediterranean Chickpeas & Rice
This delicious dinner is made with chickpeas and rice with Mediterranean spices, juicy olives, bell peppers, and a burst of lemon. It's totally scrumptious and super easy to make in just one pot!
Servings: 6
Calories: 325kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 2 ¼ cups vegetable broth
- 1 ½ cups basmati rice
- 1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¾ cup pitted Kalamata olives
- ½ cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Give the oil a minute to heat up, then add the onion and bell pepper. Sweat the vegetables for about 5 minutes, stirring them occasionally, until the pepper begins to soften and the onion begins to become translucent
- Stir in the garlic, cumin, coriander, and turmeric. Sauté the mixture for about a minute, until it becomes very fragrant, stirring constantly.
- Stir in the broth, rice, and chickpeas. Raise the heat and bring the liquid to a boil, then reduce the heat until the liquid is just at a low simmer. Cover the pot and let the mixture simmer for 15 to 20 minutes, until all of the liquid has been absorbed.
- Remove the pot from heat and let the mixture sit with the lid on for 5 minutes.
- Remove the lid from the pot and fluff the rice with a fork. Stir in the lemon juice, zest, olives, and parsley. Season the mixture with salt and pepper to taste.
- Divide onto plates and serve.
Nutrition
Calories: 325kcal | Carbohydrates: 58g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 627mg | Potassium: 335mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1318IU | Vitamin C: 37mg | Calcium: 70mg | Iron: 3mg