One-Skillet Baked Greek Lemon Chickpeas and Rice by crumbs.and.caramel 🌿A easy and engaging recipe, excellent for sharing! Get the recipe under! 👇🏼
1 tbsp olive oil
1 yellow onion, diced
four garlic cloves, minced
1 tsp dried oregano
1/four cup white wine
1 cup long-grain white rice, rinsed
2 cups cooked chickpeas, drained and rinsed
half of cup sun-dried tomatoes, oil packed
1 tbsp oil from oil packed sun-dried tomatoes
2 tbsp recent dill, chopped
half of tsp salt
1 massive lemon, sliced and seeded
2 1/four cups vegetable inventory, boiling
1/three cup Kalamata olives, pitted
three cups child spinach
1 pint cherry tomatoes, sliced in half
salt, pepper and chili flakes, to style
Preheat the oven to 375°F.
In a big cast-iron skillet over medium, warmth the olive oil. Add the diced onion and prepare dinner till smooth and translucent, about 5 minutes. Add the garlic and oregano. Cook dinner for an additional minute, then deglaze with the white wine. Cook dinner for an additional minute till the wine has diminished however issues nonetheless aren’t beginning to stick with the pan.
Stir within the rice, stirring to coat. Add the chickpeas, sun-dried tomatoes, oil from the tomatoes, dill, and salt. Combine nicely. Rigorously pour the recent inventory over the combination and gently combine. Wedge the lemon slices into the combination. Cowl tightly with tin foil, and bake for 35-40 minutes, or till the rice is cooked.
Rigorously take away the foil, and stir within the spinach, olives and cherry tomatoes (or serve them excessive). Let sit for five minutes so the spinach wilts. Salt, pepper and chili flakes to style.