Revithopilafo Chickpea Pilaf
Experience the rustic charm of Greek cuisine with Revithopilafo, a hearty and nutritious chickpea pilaf that’s perfect as a main dish or a flavorful side. This plant-based recipe combines tender, slow-cooked chickpeas with fragrant, toasted rice simmered in vegetable broth, infused with aromatic bay leaf, garlic, and onion. A splash of zesty lemon juice and a sprinkle of fresh parsley add a bright, refreshing finish, making it a delightful balance of earthy and tangy flavors. Ideal for vegetarians and those seeking Mediterranean-inspired comfort food, this dish is both satisfying and wholesome. Serve it warm and enjoy a nourishing bowl of authentic Greek tradition!
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Recipe Information
Ingredients
- 250 grams dried chickpeas
- 200 grams white rice (medium-grain or short-grain)
- 750 milliliters vegetable broth
- 1 medium yellow onion
- 2 large garlic cloves
- 3 tablespoons olive oil
- 1 leaf bay leaf
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the dried chickpeas thoroughly and soak them in plenty of water overnight or for at least 8 hours. Drain and set aside.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until soft and fragrant, about 3-5 minutes.
Add the soaked chickpeas to the pot and pour in enough water to cover them by a couple of inches. Add the bay leaf and bring to a boil. Reduce the heat to low, cover, and simmer for 60-70 minutes, or until the chickpeas are tender. Drain the chickpeas, discarding the bay leaf, and set aside.
In the same pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the rice and sauté for 2-3 minutes until the grains are lightly toasted.
Pour in the vegetable broth, stir in the cooked chickpeas, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the rice is cooked and the liquid has been absorbed.
Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. Fluff the pilaf gently with a fork.
Stir in the lemon juice and chopped fresh parsley. Adjust seasoning with more salt and pepper if needed.
Serve warm as a main dish or a side, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4207 mg | 183% | |
| Total Carbohydrate | 272.8 g | 99% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 44.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3916 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
