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One-Skillet Baked Greek Lemon Chickpeas and Rice fresh out of the oven garnished wth fresh dill

One-Skillet Baked Greek Lemon Chickpeas and Rice

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.
4.88 from 25 votes
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Course: Dinner
Cuisine: Greek, Vegan, Vegetarian
Keyword: Casserole, Easy Vegan Dinner, Greek Main, One-Skillet Dinner, Vegan Casserole
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 320kcal
Author: Bronwyn

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • ¼ cup white wine
  • 1 cup long-grain white rice, rinsed
  • 2 cups cooked chickpeas, drained and rinsed
  • ½ cup sun-dried tomatoes, oil packed, sliced or diced
  • 1 tbsp oil from oil packed sun-dried tomatoes
  • 2 tbsp fresh dill, chopped
  • ½ tsp salt
  • 1 large lemon, sliced and seeded
  • 2 ¼ cups vegetable stock, boiling
  • ⅓ cup Kalamata olives, pitted
  • 3 cups baby spinach
  • 1 pint cherry tomatoes, sliced in half
  • salt, pepper and chili flakes, to taste

Instructions

  • 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 Info:

Sodium: 715mg | Calcium: 82mg | Vitamin C: 43.7mg | Vitamin A: 2150IU | Sugar: 6g | Fiber: 7g | Potassium: 660mg | Calories: 320kcal | Saturated Fat: 1g | Fat: 8g | Protein: 9g | Carbohydrates: 51g | Iron: 3.3mg
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