One-Skillet Baked Greek Lemon Chickpeas and Rice
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1/4 cup white wine
- 1 cup long-grain white rice, rinsed
- 2 cups cooked chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, oil packed
- 1 tbsp oil from oil packed sun-dried tomatoes
- 2 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1 large lemon, sliced and seeded
- 2 1/4 cups vegetable stock, boiling
- 1/3 cup Kalamata olives, pitted
- 3 cups baby spinach
- 1 pint cherry tomatoes, sliced in half
- salt, pepper and chili flakes, to taste
Preparation
Preheat oven to 180°C or 350°F
Heat olive oil in a large skillet over medium heat
Add diced onion and minced garlic, cook until softened
Stir in dried oregano and white wine, cook until wine reduces
Add rinsed long-grain white rice and stir to coat in the oil
Mix in cooked chickpeas, sun-dried tomatoes with their oil, chopped fresh dill, salt, and sliced lemon
Pour in boiling vegetable stock and bring to a simmer
Cover and bake in the oven for 20-25 minutes or until rice is cooked
Remove from oven and stir in Kalamata olives, baby spinach, and halved cherry tomatoes
Season with salt, pepper, and chili flakes to taste
