Mediterranean Chickpea & Rice Skillet

When you are short on time, this Mediterranean Chickpea & Rice Skillet is the perfect dinner! You get veggies, chickpeas, rice and a lemony hummus sauce. It all comes together in just 30 minutes and the leftovers make great lunches!

Here’s what you need

Ingredients

• Success Boil-in-Bag Jasmine Rice
• oil
• chickpeas
• smoked paprika
• chili powder
• dried oregano
• salt & pepper
• hummus
• lemon juice
• yellow onion
• garlic
• grape tomatoes
• sun-dried tomatoes
• kale
• fresh herbs – I used a mix of basil & parsley

Equipment

• skillet
• sauce pan

Steps

Step 1: Cook the Rice

To cut down on cook time, we are using Success Boil-in-Bag Jasmine Rice! You get perfectly fluffy rice without any measuring. Which, on a busy weeknight, is just my speed…no time to measure.

Just add water to a pot, submerge 2 bags of rice in the water and bring to a boil (uncovered) for 10 minutes. Remove with a fork or tongs and place in a strainer.

Quick and easy!

Step 2: Cook the Chickpeas & Veggies

While the rice is cooking, heat the oil in a large skillet over medium heat. Add the chickpeas & dry seasonings and cook down for 3 minutes, stirring frequently. I like to do the chickpeas on their own first so they can get nice and crispy.

While those are crisping, combine the hummus & lemon juice in a bowl and mix to combine. This is going to make our sauce.

Add the onion, garlic & cherry tomatoes to the skillet and cook for another 2-3 minutes. Add the sun-dried tomatoes & kale and mix until the kale starts to wilt.

Step 3: Finish & Serve

And now, we just need to finish it off. Pour in the rice & 1/2 of the hummus sauce and toss until heated through and combined. Add the fresh herbs and give it one last mix. Taste and and adjust the seasonings as needed.

To serve, spoon the rice mixture onto plates and drizzle over some of the leftover hummus sauce. I like to have some lemon wedges and warm pita on the side!

The leftovers can be stored in the fridge and then reheated in the microwave or in a skillet. I’ve also used leftovers to make a wrap!

Tips & Tricks

I used the oil from the sun-dried tomato jar, but you could use avocado oil or olive oil.

I like to serve this with some warm pita bread on the side to scoop up the rice!