Description
A nourishing and hearty dish that combines rice, chickpeas, fresh herbs, and zesty lemon for a delicious weeknight dinner.
Ingredients
Scale
- 1 cup long grain rice
- 1 can chickpeas, drained and rinsed
- 2 cups vegetable broth or water
- 1/2 cup fresh herbs (such as parsley or mint), chopped
- 1 lemon, juiced and zested
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the long grain rice and toast for 2 minutes, stirring gently so the rice is evenly coated in the olive oil.
- Pour in the vegetable broth (or water), chickpeas, lemon juice, and zest. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and stir in fresh herbs, allowing them to mingle with the rice for an even more aromatic dish.
- Season with salt and pepper to taste, adjusting as desired.
- Serve warm as a delightful meal or a vibrant side dish.
Notes
Make ahead and store in an airtight container in the fridge for up to three days. Leftovers can be reheated with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg