Description
A delicious and healthy one-pan dish combining rice, chickpeas, and spices for a flavorful meal.
Ingredients
Scale
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the turmeric, cumin, salt, and black pepper, then stir well to coat the onions.
- Add the rice and toast it for 1 to 2 minutes, stirring often.
- Pour in the vegetable broth and stir in the chickpeas.
- Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
- Remove from the heat and let it rest, covered, for 5 minutes.
- Fluff the rice with a fork, then stir in the lemon juice and parsley.
- Serve warm.
Notes
- This dish pairs well with a side salad for a complete meal.
- Leftovers 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 Dishes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg