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Lemony Greek Rice And Chickpeas (25 Minutes)

A lemony, Greek 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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 (to 6 as a side)
Calories: 337 kcal
Course: Side Dish
Cuisine: Greek

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
To add after cooking (dill and feta both optional)
  • 2 tablespoons fresh dill (chopped) plus a little extra for sprinkling over the top
  • 2 ounces feta cheese (crumbled over the top)

Instructions

    Cup of Yum
  1. Heat the olive oil in the pressure cooker on the saute function. Alternatively, heat it on the stove top.
  2. Add the chopped onion and soften for a couple of minutes. Add the garlic and stir for another few seconds.
  3. Add the oregano and rice. Stir fry for about a minute until the rice starts to go translucent.
  4. 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.
  5. 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.

Notes

  • Pressure cooker or stove top? Both of these methods take about the same time as you have to wait for a pressure cooker to come to pressure before it starts cooking. However the pressure cooker/Instant Pot method is more hands-off!
  • What kind of rice to use. I usually use either plain long grain rice, or risotto/arborio rice. But you can also use short grain, basmati or jasmine rice. Using risotto rice will get you results more like a classic risotto. The other types will yield a drier result, more like a pilaf than a risotto. Both types are delicious.
  • Should you wash the rice first? No, don't do this. You'll get a creamier result because you won't have washed away the starch. 

Nutrition Information

Calories 337kcal (17%) Carbohydrates 48g (16%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 13mg (4%) Sodium 1187mg (49%) Potassium 168mg (5%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 388IU (8%) Vitamin C 31mg (34%) Calcium 114mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 4(to 6 as a side)

Amount Per Serving

Calories 337

% Daily Value*

Calories 337kcal 17%
Carbohydrates 48g 16%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 1187mg 49%
Potassium 168mg 4%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 388IU 8%
Vitamin C 31mg 34%
Calcium 114mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.