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Chickpeas and Rice / Pεβίθια και Pύζι

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chickpeas and rice with lemon wedges

chickpeas and rice/pεβίθια και pύζι with lemon wedges

Creamy chickpeas, garlicky light tomato sauce and a pinch of smoky sweet cinnamon make this simple, traditional dish divine. A handful of ingredients, 35 min to prep/cook and you have a hearty, healthy, incredibly flavorful meal on the table. This dish is also perfect to take for lunch as its just as yummy at room temperature. A true one-pot-wonder, chickpeas and rice will become one of your favorite go-to recipes in no time!

Feel free to use canned chickpeas here.  They work just as well and save you the step of soaking/cooking ahead.  Of course, cooking your own chickpeas is always an option too! You also have the option of using vegetable broth or water in this recipe.  Vegetable broth is my choice as it adds additional layers of flavor to the finished dish but you can use water also. If you choose to go with water, remember to add another 1/2 tsp of salt to the recipe.

Doubling or tripling this recipe is so easy and works well every time.  Serve with a wedge of lemon, a sprinkle of dried oregano and a piece of crusty bread for a wonderful week day lunch or dinner.

Ingredients

  • 2 cups cooked chickpeas (or 1 can)
  • 1 1/2 cup (uncooked) rice
  • 3 cups vegetable broth (or water*)
  • 1/4 cup olive oil
  • 1 cup chopped onions
  • 1/3 cup chopped garlic
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1/4 cup chopped fresh dill
  • 1/4 tsp cinnamon
  • 1/3 cup tomato paste dissolved in 1/2 cup warm water

Saute onions for 3 minutes on low heat, add garlic and continue cooking until onion is translucent and garlic soft. Add tomato paste dissolved in water, chopped fresh dill, salt, pepper, cinnamon and rice. Stir well and cook on low for 5 minutes. Add cooked/canned chickpeas, stir and cook on low another 2-3 minutes. Add vegetable broth and bring up to low boil.  Lower heat to very low, cover and cook for 20 minutes. Uncover and check that rice is cooked.  Stir gently to combine well and serve hot or room temperature.

*If you’re using water, add an additional 1/2 tsp of salt.

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18 Responses to Chickpeas and Rice / Pεβίθια και Pύζι

  1. Samuel March 12, 2014 at 9:50 am #

    Looks absolutely delicious!

  2. Lottie April 20, 2014 at 10:40 am #

    How many people would you say this would serve for a dinner? Around 4?

    • Kiki April 21, 2014 at 2:17 am #

      Hi Lottie! Yes, 4 adults is a safe bet. That’s based on about 1 1/4 cup portions so that would be a good sized servings. And if you’re figuring in a child or two, you can easily serve 6. Kiki 🙂

  3. Hannah January 12, 2015 at 10:50 pm #

    Made this tonight, it turned out great and was super easy! I added some chili powder and a little bit of hot sauce, though it didn’t need it. Thank you for this recipe!

  4. Grace January 16, 2015 at 6:59 pm #

    do you pre cook the rice or does the rice cook with everything else?

    • Kiki January 16, 2015 at 9:30 pm #

      Hi Grace, Use uncooked rice, it cooks right up with the rest of the dish!
      I just clarified this in the ingredients list, Kiki 🙂

  5. Grace February 1, 2015 at 1:55 pm #

    thank you! just making it now excited to see how it tastes!

  6. Georgia March 13, 2015 at 9:42 pm #

    Hi,

    At what point do you add the uncooked rice? It’s not clear in the directions…

    • Kiki March 13, 2015 at 9:55 pm #

      Add you uncooked rice at the same time as your tomato paste, herbs and spices 🙂

  7. Jim March 19, 2015 at 10:25 pm #

    What type of rice do you recommend. In many parts of Greece they favor a semi-polished rice. For USA users, should we use regular long grain rice or Uncle Ben’s? Thank you.

    • Kiki March 19, 2015 at 11:26 pm #

      Hi Jim, I almost always use Carlina white long grain rice. Uncle Ben’s is converted rice (parboiled) and something I’ll only use in emergencies. Yes, there ARE the occasional rice emergencies 🙂 I do like to use short grain semi-polished rice for rizzogalo but that’s about it. Kiki 🙂

    • chris April 5, 2017 at 5:46 pm #

      basmati. It’s such a great rice for any dish. Long, slender and doesn’t get clumpy or gooey.

  8. Peter November 21, 2015 at 4:59 pm #

    I love Rovithia me rize……however, I put a little twist to the recipe.
    Being a diabetic, I’m very careful of sugar spikes….and rice has a tendency to do that to me.
    So….I substitute cauliflower rice….(not really rice at all, but a great substitute ….. and wonderful for diabetics for healthy alternatives !!!

    • Kiki November 21, 2015 at 8:41 pm #

      Peter thanks so much for sharing you cauli-rice alternative! My sister is a cauli-rice-aholic and have to say, it really is helpful when the carbs start adding up some weeks 🙂 thanks again for letting other readers (and me!) know your secret, Kiki xx

  9. Callie February 3, 2016 at 5:55 pm #

    Love this recipe!! Such a fun way to use cinnamon!

  10. K. Love April 15, 2016 at 8:07 pm #

    OMG = Oh My Greek!

    What an amazing recipe! I’ve also tried your gigantes plaki – and passed it along to another friend who is now a fan. Thank the Greek Gods for this amazing website!! I may never visit another food blog again. Ever!! Much love to you for compassionate Greek cuisine.

  11. Valérie June 19, 2016 at 8:49 pm #

    I just made this dish. It is delicious. The rice took a bit longer to cook and I had to add a little bit of liquid. I think this one will become a regular on my menu. I’m so glad I found your recipes! I made the braised leeks also. Also delicious. I think I’m going to make my coworkers jealous tomorrow. 😉

  12. Iliana Daskalos March 16, 2017 at 1:03 am #

    I made this for Orthodox lent and it came out great. I substituted one cup of water for a cup of white wine. I also braised the onions and garlic in some water with a teaspoon of vinegar for no oil days.

    I really want to see a recipe for leeks with lentils. My cousins in Grevena would make them but I haven’t found a recipe yet.

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