traditional Greek chickpeas and rice
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, 29 ounce can)
- 1 1/2 cup (uncooked) rice
- 3 cups vegetable broth (or water*)
- 1/4 cup olive oil
- 1 cup chopped onions
- 1/4 cup chopped garlic
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1/4 cup chopped fresh dill
- 1/4 tsp cinnamon
- 2 tbsp 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.
Looks absolutely delicious!
How many people would you say this would serve for a dinner? Around 4?
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 🙂
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!
do you pre cook the rice or does the rice cook with everything else?
Hi Grace, Use uncooked rice, it cooks right up with the rest of the dish!
I just clarified this in the ingredients list, Kiki 🙂
thank you! just making it now excited to see how it tastes!
Hi,
At what point do you add the uncooked rice? It’s not clear in the directions…
Add you uncooked rice at the same time as your tomato paste, herbs and spices 🙂
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.
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 🙂
basmati. It’s such a great rice for any dish. Long, slender and doesn’t get clumpy or gooey.
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 !!!
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
Love this recipe!! Such a fun way to use cinnamon!
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.
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. 😉
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.
Hi! I thought I’d comment that I absolutely love this recipe and have been making it for years since finding your website. I’ve learned not to skimp on the garlic and freshly ground cinnamon!
Paige, Thanks for sharing and couldn’t agree with you more! Kiki 🙂
It is a delicious recipe