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Overhead view of tomato rice with chickpeas topped with feta and parsley in a dark pot on a wooden table

Easy One-Pot Mediterranean Tomato Rice with Chickpeas

A one-pot rice dinner cooked in tomato and broth with chickpeas, paprika, and oregano, finished with lemon and feta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 garlic cloves , minced
  • 1 red bell pepper , diced
  • 1.5 cups long grain white rice / 300 g; rinsed if you like
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 can crushed tomatoes / 400 g
  • 2.5 cups vegetable broth / 600 ml
  • 1 can canned chickpeas / 400 g, drained and rinsed; about 240 g drained
  • 1 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped; for garnish
  • 1 lemon , cut into wedges; for serving
  • 60 g feta cheese crumbled; optional, for serving

Method
 

  1. Heat the olive oil in a 26 cm / 10-inch deep skillet or dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent.
  2. Add the garlic and diced red bell pepper. Cook for 3 minutes, until fragrant and the pepper starts to soften.
  3. Stir in the tomato paste, smoked paprika, and oregano. Cook for 1 minute, until the paste turns a shade darker and smells toasty.
  4. Add the rice and stir for 1 minute so every grain gets coated in the oil and spices.
  5. Pour in the crushed tomatoes and vegetable broth. Scrape the bottom of the pot with a spoon to loosen any browned bits.
  6. Add the drained chickpeas, salt, and black pepper. Stir once and bring the pot to a boil.
  7. Reduce the heat to low, cover, and simmer for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed. If the rice still looks hard after 20 minutes, add a splash of broth and cook 2 to 3 more minutes.
  8. Remove the pot from the heat and let it sit, covered, for 5 minutes.
  9. Fluff the rice with a fork. Taste and add more salt if needed.
  10. Top with chopped parsley, crumbled feta if using, and lemon wedges. Serve warm.

Notes

  • Drain and rinse canned chickpeas before adding, or the sauce turns cloudy.
  • Use a pot with a tight lid, or the rice can dry out at the edges.
  • Taste before adding extra salt, since canned tomatoes and broth are already salty.
  • Double the batch and freeze half in a flat container for a fast lunch.