Greek Chickpeas And Rice With Lemon Tahini Recipes

ONE-SKILLET BAKED GREEK LEMON CHICKPEAS AND RICE

One-Skillet Baked Greek Lemon Chickpeas and Rice image

Greek inspired flavors marry in this easy to make (and easy to clean up after) plant-based meal. And who knew that the most perfectly cooked rice is done in the oven? It's deeply infused with roasted lemon, garlic, oregano, dill, and sun dried tomatoes. Chickpeas, spinach and cherry tomatoes add extra nutrition while a few Kalamata olives enhance the dish with their unique and amazing flavor.

Provided by Bronwyn

Categories Dinner

Time 55m

Number Of Ingredients 17

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, sliced or diced
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

Steps:

Preheat the oven to 375°F.
In a large cast-iron skillet over medium, heat the olive oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and oregano. Cook for another minute, then deglaze with the white wine. Cook for another minute until the wine has reduced but things still aren't starting to stick to the pan.
Stir in the rice, stirring to coat. Add the chickpeas, sun-dried tomatoes, oil from the tomatoes, dill, and salt. 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. Salt, pepper and chili flakes to taste.

Nutrition Facts : Calories 320 kcal, Carbohydrate 51 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 715 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

GREEK LEMON RICE (WITH CHICKPEAS)

Greek Lemon Rice (With Chickpeas) image

A lemony, Mediterranean style rice dish with chickpeas that's equally as delicious as a simple side dish as delicious lunch leftovers. It's healthy, economical, and ready in just 20 to 25 minutes, depending on whether you make it in a pressure cooker or on the stove top.

Provided by Helen

Categories Side Dish

Time 25m

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil ((2 to 3 tablespoons))
1 onion (chopped)
2 cloves garlic (crushed)
1 teaspoon dried oregano
1 cup rice
1 can chickpeas (ready cooked (14 ounces or 400 grams))
2½ cups stock ((vegetable or chicken) US = broth)
2 lemons (zest and juice of 1, second lemon to add to taste)
¾ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh dill ((chopped) plus a little extra for sprinkling over the top)
2 ounces feta cheese ((crumbled over the top))

Steps:

Heat the olive oil in the pressure cooker on the saute function. Alternatively, heat it on the stove top.
Add the chopped onion and soften for a couple of minutes. Add the garlic and stir for another few seconds.
Add the oregano and rice. Stir fry for about a minute until the rice starts to go translucent.
Add the stock, chickpeas, the zest and juice of 1 lemon, and salt and pepper. If using the pressure cooker, cook on high pressure (manual) for 6 minutes. Do a quick release of the pressure. If cooking on the stove top, simmer for around 15 minutes or until the rice is cooked and most of the liquid has been absorbed. Stir every now and again during cooking.
Stir the dill (if using) through the rice. Serve as a side or in bowls for lunch with the feta crumbled over the top if you like and a little extra dill. Also let everyone squeeze over a little more lemon juice to taste.

Nutrition Facts : Calories 337 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 1187 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

LEMON-TAHINI QUINOA WITH RAW CHICKPEAS

Lemon-Tahini Quinoa with Raw Chickpeas image

On a slow day, I tried sprouting chickpeas. After eating quite a few, I tried planting a few. They grew into the most beautiful seedlings I have ever seen. And now I am harvesting fresh garbanzo beans. I tossed them into a quinoa salad I make frequently with fresh peas. The results were excellent.

Provided by Syd

Categories Salad Grains Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

¼ cup olive oil
¼ cup fresh lemon juice
2 tablespoons tahini
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
2 cups water
1 cup quinoa
1 teaspoon salt
1 ½ cups thinly sliced red cabbage
1 cup raw chickpeas
1 bunch fresh parsley, minced
3 stalk (blank)s scallions, thinly sliced

Steps:

Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

Nutrition Facts : Calories 351.8 calories, Carbohydrate 43.5 g, Fat 15.6 g, Fiber 9.3 g, Protein 12.1 g, SaturatedFat 2 g, Sodium 444.2 mg, Sugar 5 g

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Place jasmine long grained white rice in a rice colander or a pan and rinse with cold water until the water runs clear. Drain well and set aside.
Place a medium pot on the stove burner and set to medium low heat. Add in olive oil and onions and garlic and sauté just until aromatic.
Next, add either chicken or vegetable broth to the pot and stir. Once you see a couple of small bubbles, cover the pot with a tight fitting lid and turn burner down to simmer. Steam rice at a simmer for 12 minutes. Do not take the lid off the pot. No peeking as you will let all the steam out. The steam is cooking the rice.At this point the rice should be cooked and no broth should be remaining in the pot. (If you still have broth left in the pot, maybe your heat was not high enough and you need to cook a little bit longer. If your rice is dry but still not cooked, your heat may have been too high. No worries just add a couple of tablespoon of water and cook for a couple of minutes longer.)Remove the pot from the burner and keep the lid on and leave it rest for 10 minutes.

Greek Chickpeas And Rice With Lemon Tahini Recipes

ONE-SKILLET BAKED GREEK LEMON CHICKPEAS AND RICE

GREEK LEMON RICE (WITH CHICKPEAS)

A lemony, Mediterranean style rice dish with chickpeas that's equally as delicious as a simple side dish as delicious lunch leftovers. It's healthy, economical, and ready in just 20 to 25 minutes, depending on whether you make it in a pressure cooker or on the stove top.

LEMON-TAHINI QUINOA WITH RAW CHICKPEAS

On a slow day, I tried sprouting chickpeas. After eating quite a few, I tried planting a few. They grew into the most beautiful seedlings I have ever seen. And now I am harvesting fresh garbanzo beans. I tossed them into a quinoa salad I make frequently with fresh peas. The results were excellent.

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