Ingredients
1 cup long-grain rice (like jasmine or basmati)
1 1/2 cups vegetable broth
1 cup cooked or canned chickpeas (drained and rinsed)
1 tablespoon olive oil
3 garlic cloves, minced
Zest and juice of 1 lemon
1 teaspoon ground cumin
1/2 teaspoon paprika (optional)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Fresh parsley, chopped (for garnish)
1/4 cup chopped Kalamata olives (optional)
1/4 cup diced cucumber (optional, for freshness)
Instructions
Heat olive oil in a medium pot over medium heat
Sauté garlic for 1-2 minutes until fragrant
Add rice and stir to coat with oil
Pour in broth, lemon zest, cumin, paprika (if using), salt, and pepper
Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender
Stir in chickpeas and let sit for 5 minutes
Garnish with chopped parsley, cucumbers (if using), and a drizzle of lemon juice before serving
Notes
Use low-sodium broth for reduced sodium
Chickpeas can be substituted with lentils or omitted for a lighter version
Let cooked rice rest under a towel to ensure fluffy texture
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg