One-pot lemon chickpeas and rice
Fluffy rice and chickpeas cooked together with garlic, oregano and lots of lemon, a bright Greek-style one-pot dinner that tastes fresh and asks almost nothing of you.
- 35 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.89 a serving
- 580 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1½ cups long-grain white rice, rinsed
- 2½ cups vegetable broth
- 2 cans chickpeas, drained and rinsed
- 2 lemons, zested and juiced
- ¼ cup fresh parsley, chopped
- ½ cup feta cheese, crumbled (optional)
From your pantry
- 2 tbsp olive oil
- 1½ tsp dried oregano
- 1 tsp salt
- ¼ tsp black pepper
Each serving has about 580 calories, 19 g protein, 99 g carbs and 12 g fat, and costs about $1.89 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large pot with a lid over medium heat. Add the onion and cook, stirring, 6 minutes, until soft.
Medium heatTimer: 6 min
Stir in the garlic and oregano and cook 1 minute, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Add the rice and stir 1 to 2 minutes, until every grain is coated and the edges look see-through.
Medium heat
Add the broth, chickpeas, lemon zest and salt and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, turn the heat to low and cook 18 minutes.
Low heatTimer: 18 min
Dolly’s tip: Don’t lift the lid. The trapped steam is what cooks the rice evenly.Take the pot off the heat and leave it covered 5 minutes. Then pour in the lemon juice, add the parsley and pepper, and fluff with a fork.
Timer: 5 min
Serve with crumbled feta on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›Vegetarian dinners ›What to make with chickpeas and rice ›What to make with chickpeas and feta cheese ›