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Greek Chickpeas and Rice with Lemon & Tahini

This one-pot traditional Greek chickpeas and rice is a delicious comforting meal and the lemon-tahini takes it to another level.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2 servings
Course: Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 1 ½ cup canned or ¾ cup dry chickpeas
  • 1 tablespoon Tahini
  • Juice from 1 ½ lemons plus more for serving
  • 2 tablespoons extra virgin olive oil
  • 1 Medium onion chopped
  • 1 garlic clove minced
  • ¾ cup uncooked medium grain rice
  • ½ teaspoon salt
  • pepper
  • 1 bay leaf
  • parsley

Instructions

    Cup of Yum
  1. If using dry chickpeas: soak overnight, next day simmer for 20-40 minutes until cooked but not mushy, drain set aside and save 2 cups of the cooking water.
  2. In a medium pot heat 2 tablespoons of olive oil and sauté onion until soft. Meanwhile in small bowl mix the tahini with the lemon juice and 3-4 tablespoons of water.
  3. Once onion is soft, add garlic and sauté for a minute, then add rice and beans and stir until they are coated in oil.
  4. Add the tahini-lemon mixture, salt, pepper, bay leaf and about 1 1/2 cup of the water leftover from the chickpeas (if cooked from dry, otherwise just regular water) and simmer for about 15-20 minutes, until rice is done, and water has been absorbed. You may add more hot water if needed.
  5. Serve with extra lemon and chopped parsley.