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Lemon Chickpea Rice Skillet - illustrative image

Lemon Chickpea Rice Skillet

Bright lemon, tender chickpeas, and fluffy rice come together in one affordable skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Covered resting time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 312
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 cup 190 g long-grain white rice, rinsed
  • 1 can 15 oz / 425 g chickpeas, drained and rinsed
  • 2 cups 480 ml low-sodium vegetable broth
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 lemon zested and juiced
  • 2 cups 60 g baby spinach

Method
 

  1. Heat the oil in a deep skillet with a lid. Cook the onion for 4 minutes, then add the garlic for 30 seconds.
  2. Stir in the rice, chickpeas, broth, thyme, salt, and pepper. Bring to a boil.
  3. Cover, reduce the heat to low, and cook for 16 to 18 minutes without lifting the lid.
  4. Remove from the heat and rest, covered, for 5 minutes. Fold in the lemon zest, lemon juice, and spinach. Cover for 2 minutes, then fluff and serve.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Timing: allow about 40 minutes, including 10 minutes of preparation, about 25 minutes for cooking and finishing, and the separate 5-minute covered rest. The cooking estimate includes the final 2 minutes with the spinach under the lid. Bringing the broth to a boil and the rice’s tenderness can change the total; keep the method’s stated rests.