Vegetarian Lemon Rice with Artichokes and Chickpeas
Brighten up your weeknight dinners with this flavor-packed Vegetarian Lemon Rice with Artichokes and Chickpeas! This one-pot dish combines fluffy basmati rice simmered in savory vegetable broth with tender marinated artichoke hearts and protein-rich chickpeas for a satisfying and nutrient-dense meal. Infused with the vibrant flavors of fresh lemon zest, juice, and earthy spices like turmeric and cumin, this recipe effortlessly balances tangy and warm savory notes. Finished with a sprinkle of fresh parsley and optional lemon slices for a burst of freshness, it's a quick, easy, and wholesome vegetarian meal ready in just 35 minutes. Perfect as a main course or a zesty side dish, this versatile recipe is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup canned chickpeas, drained and rinsed
- 1 cup marinated artichoke hearts, drained and chopped
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 4 slices lemon slices (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, turmeric, and cumin, and cook for an additional 1 minute until fragrant.
Add the chickpeas and artichoke hearts to the skillet. Cook for 3-4 minutes, stirring occasionally, to heat through.
Fluff the cooked rice with a fork and add it to the skillet with the chickpea-artichoke mixture. Toss to combine.
Stir in the lemon zest, lemon juice, salt, and black pepper. Mix well to evenly distribute the flavors.
Remove the skillet from heat and sprinkle the chopped parsley over the top.
Serve warm, garnished with optional lemon slices if desired.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 24.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2188 mg | 47% | |
*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.
