So I decided I needed more one-pot rice and beans in my life, and this time I took things in a different direction. Today we’re making chickpeas and rice with a Mediterranean flare. This one is just as easy as my first two, but with a whole different vibe… were’ talking bright, lemony flavor, along with olives, red peppers, and a delicious mix of Mediterranean spices.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: If possible, choose a pot with a tightly fitting lid, as you’ll need to cover it later during cooking. If you don’t have one, no worries! Just cover it tightly with foil. Tip: It’s best to avoid lifting the lid to peek at rice while it cooks. A pot with a clear lid can be really handy for keeping an eye on things if you’re not sure how long it usually takes on your stove top. Dish up your chickpeas and rice, then dig in! Tip: While this one is meant to be a main dish, it makes a great side as well. Try pairing it up with something like my balsamic tofu steaks or vegan meatloaf muffins.
More Easy Dinner Recipes
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