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 olives, pitted
- 3 cups baby spinach
- 1 pint cherry tomatoes, sliced in half
- salt, pepper and chili flakes, to taste
Preparation
Preheat the oven to 375°F
In a large cast-iron skillet over medium heat, heat the olive oil
Add the diced onion and cook until soft and translucent, about 5 minutes
Add the garlic and oregano and cook for another minute, then deglaze with the white wine
Cook for another minute or until the wine has reduced but things still aren’t starting to stick to the pan
Add in the rice and stir to coat
Add the chickpeas, sun-dried tomatoes, oil from the tomatoes, dill, and salt, then mix well
Carefully pour the hot stock over the mixture and gently mix
Wedge the lemon slices into the mixture
Cover tightly with tin foil and bake for 35-40 minutes, or until the rice is cooked
Carefully remove the foil and stir in the spinach, olives, and cherry tomatoes, or serve them over the top
Let sit for 5 minutes so the spinach wilts
Season with salt, pepper, and chili flakes to taste
