Baked Mediterranean rice with dates, apricots, and chickpeas is an easy-to-make meal that comes together in just over an hour. It’s vegan-friendly and loaded with healthy ingredients, with just 319 calories per serving. It’s also super filling, and packed full of flavor with the rice, chickpeas, and veg baked with lots of spices, dried fruit, and lemon wedges.
Fresh, fragrant, and packed with fiber, this recipe is perfect for serving as a main meal, or as a side alongside a main dish. The proportions in this recipe make 6 main meal servings or around 12 side servings.
Here’s what you’ll need:
___Equipment___
Sharp knife
Chopping board
Large bowl (for mixing ingredients)
Pot
Ladle
Aluminum foil
Large fry pan or skillet
Large oven-safe dish
___Ingredients___
1 red onion, diced
4 cloves garlic, minced
1 teaspoon of dried oregano
½ teaspoon of cayenne pepper (or dried chili)
1 cup of long-grain white rice, rinsed in fresh water
2 cups of cooked (prepared) chickpeas, drained and rinsed
1/2 cup sun-dried tomatoes
2 tablespoons of extra virgin olive oil
4-5 sprigs of fresh dill, chopped (keep a few sprigs for garnish)
3 cups vegetable stock (homemade or store-bought is fine)
1/3 cup black pitted olives (e.g. kalamata olives)
2 cups fresh spinach
1 cup cherry tomatoes, sliced in half
¼ cup dried dates (pitted and sliced in half)
¼ cup dried apricots (diced)
1 large lemon, in wedges (to serve)
Salt and pepper (to taste)
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