Lemon Herb Rice with Chickpeas: One-Pot Wonder
This Lemon Herb Rice with Chickpeas is a refreshing, one-pot recipe perfect for camping or an easy weeknight dinner. Bursting with zesty lemon flavor and aromatic herbs, it's a nutritious meal that's both hearty and satisfying. Plus, it’s a breeze to prepare and clean up!
- Author
- Bebe Size
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 2
- Cuisine
- Mediterranean
Ingredients
- 1 cup long grain rice
- 1 can chickpeas, drained and rinsed
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- to taste salt
- 1 lemon or bottled lemon juice, for juice
Directions
- Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat.
- Add the 1 cup of long grain rice to the pot and toast it in the oil, stirring frequently, until it becomes slightly golden, about 3-4 minutes. This will enhance the flavor of the rice.
- Pour in 2 cups of water or vegetable broth and bring it to a boil. If using broth, it adds extra flavor!
- Once boiling, add the drained and rinsed chickpeas, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, and salt to taste. Stir well to combine all the ingredients.
- Reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-18 minutes, or until the rice is cooked and has absorbed all the liquid. Avoid lifting the lid too often to keep the steam in!
- Once the rice is cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This will help it fluff up nicely.
- After 5 minutes, uncover the pot and fluff the rice gently with a fork. Squeeze the juice of 1 lemon over the rice for a bright, zesty flavor. If you prefer, you can use bottled lemon juice instead.
- Taste and adjust the seasoning with more salt or lemon juice if desired. Serve warm and enjoy your delicious lemon herb rice with chickpeas!
