Go Back
A large colorful bowl of Mediterranean rice.

Baked Mediterranean Rice with Dates, Apricots, and Chickpeas (Healthy, Vegan)

Byron
Baked Mediterranean rice with dates, apricots, and chickpeas is an easy-to-make meal that comes together in just over an hour. It’s vegan-friendly and loaded with healthy ingredients, with just 319 calories per serving. It’s also super filling, and packed full of flavor with the rice, chickpeas, and veg baked with lots of spices, dried fruit, and lemon wedges.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
resting time: 5 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish, Vegan
Cuisine Greek, Mediterranean, Middle East, Moroccan
Servings 4 main
Calories 319 kcal

Equipment

  • Sharp knife
  • Chopping board
  • Large bowl (for mixing ingredients)
  • Pot
  • Ladle
  • Aluminum foil
  • Large fry pan or skillet
  • Large oven-safe dish

Ingredients
  

  • 1 red onion diced
  • 4 cloves garlic minced
  • 1 teaspoon of dried oregano
  • ½ teaspoon of cayenne pepper or dried chili
  • 1 cup of long-grain white rice rinsed in fresh water
  • 2 cups of cooked prepared chickpeas, drained and rinsed
  • 1/2 cup sun-dried tomatoes
  • 2 tablespoons of extra virgin olive oil
  • 4-5 sprigs of fresh dill chopped (keep a few sprigs for garnish)
  • 3 cups vegetable stock homemade or store-bought is fine
  • 1/3 cup black pitted olives e.g. kalamata olives
  • 2 cups fresh spinach
  • 1 cup cherry tomatoes sliced in half
  • ¼ cup dried dates pitted and sliced in half
  • ¼ cup dried apricots diced
  • 1 large lemon in wedges (to serve)
  • Salt and pepper to taste

Instructions
 

  • Bring the vegetable stock to a boil.
    3 cups vegetable stock
    A table loaded with fresh fruit and vegetables.
  • Preheat the oven to 400°F/200°C.
    Oven temperature dial.
  • In a large fry pan or skillet, heat the olive oil on medium-high heat and cook the onion for 5 minutes, or until soft.
    1 red onion, 2 tablespoons of extra virgin olive oil
    A pan of simmering red onion and some sun dried tomatoes.
  • Add the garlic and dill. Cook for 1 minute. Add the sun-dried tomatoes (and oil) and a splash of veg stock. Reduce heat to medium and allow to simmer for 3 minutes.
    4 cloves garlic, 4-5 sprigs of fresh dill, 1/2 cup sun-dried tomatoes
    A pan of simmering red onion and some sun dried tomatoes.
  • Add the oregano, cayenne pepper, and season with some salt and pepper (to taste).
    1 teaspoon of dried oregano, ½ teaspoon of cayenne pepper, Salt and pepper
    A pan of simmering red onion and some sun dried tomatoes.
  • Stir in the rice, stirring through the other ingredients to coat. Add the chickpeas and mix well.
    1 cup of long-grain white rice, 2 cups of cooked
    Rice is added to a large pan of onion, spices and sun-dried tomatoes.
  • Carefully ladle the hot stock over the mixture and gently mix through. Cover with foil, and bake at 400°F/200°C for 40 minutes, or until the rice is cooked. Around ¾ way through, check the rice and add a splash more stock/water if it has completely dried out.
  • Remove from the oven and allow to rest for 5 minutes. Remove the foil and pour into a large mixing bowl and stir in the spinach, olives and cherry tomatoes. Right before serving season to taste, and add the diced apricots and dates on top with a few small sprigs of dill. Serve with lemon wedges to squeeze on top as desired.
    1/3 cup black pitted olives, 2 cups fresh spinach, 1 cup cherry tomatoes, ¼ cup dried dates, ¼ cup dried apricots, 1 large lemon
    A large colorful bowl of Mediterranean rice.

Video

Keyword 1 Hour recipe, Apricots, Baked rice, chickpeas, Dates, Dried fruit, mediterranean rice, oven baked, rice, Vegan, Vegetarian