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Vegetarian greek-flavored rice dish with tomato, spinach, chickpeas, and feta

Greek Tomato & Chickpea Rice

Cook time: 15 mins
Total time: 15 mins
Yield: 4 people

Description

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1 teaspoon chopped fennel seeds
  • Salt and ground black pepper
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced or finely grated
  • 1/2 cup white wine
  • 2 cans (15-16 oz each) chickpeas, drained
  • 1 package (16 oz) frozen spinach, thawed
  • 2 tablespoons chopped fresh oregano, plus extra for sprinkling
  • 3 cups cooked rice (here's our recipe: Pot of Rice)
  • 1/2 cup crumbled Planetarian Feta (or store-bought dairy or plant-based), for sprinkling, optional

Instructions

  • Heat oil in a large (12-inch) skillet over medium-high heat. Add onions, tomatoes, fennel seeds, and 1/2 teaspoon of salt and a few grinds of pepper; cook, stirring frequently, until onions are tender and tomatoes start to break down, about 5 minutes. Add garlic; continue to cook until fragrant, a minute or so longer. Stir in tomato paste; cook to intensify flavors, another minute or two. Stir in white wine and cook until almost evaporated, another minute or so. Stir in chickpeas and spinach, followed by the rice and oregano; cook to heat through. Serve immediately with optional feta and a sprinkle of oregano.