The Mediterranean diet is well-known for being one of the healthiest and tastiest diets. And this Mediterranean garlic rice with chickpeas is no exception. It’s packed with flavors, made with heart-healthy ingredients, and done in about 30 minutes. Serve it as a side or even as a main course. As it certainly has enough protein.
To make this recipe, I used long-grain rice. However, you can use whatever type of rice you like. Just make sure to check the rice package instructions. That way you get your liquid-to-rice ratios and your cooking times right on the money.
For the liquid, I used homemade vegetable broth. Which truly elevates the flavors of this dish. You can also use chicken broth, beef broth, or even water if you like. Just make sure to season accordingly if you are using water.
TIPS & TRICKS to Make this Recipe: You can serve this rice dish warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make Mediterranean Garlic Rice with Chickpeas
Mediterranean Garlic Rice with Chickpeas
Ingredients
- 2 cups vegetable broth 480 ml
- 1/4 tsp saffron threads 0.17 grams
- 3 tbsp extra virgin olive oil 45 ml
- 2 shallots (thinly sliced)
- 6 cloves garlic (roughly chopped)
- 1 carrot (finely chopped)
- 1 cup long grain rice (rinsed) 190 grams
- 1 tsp dried oregano 1 gram
- 1 can chickpeas (drained and rinsed) 15.5 oz / 440 grams
- 1/2 cup frozen peas 50 grams
- sea salt & black pepper
- 2 tsp lemon juice 10 ml
- chopped cilantro for garnish
Instructions
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Add the broth and saffron into a saucepan and heat with a medium heat
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the sliced shallots, chopped garlic, and chopped carrot into the fry pan, mix continuously, after about 4 minutes and the vegetables are lightly sauteed, add in the rice, oregano, and season with salt & pepper, continue to mix for a couple of minutes
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Once the rice is lightly sauteed, about 2 to 3 minutes, add in the chickpeas and simmering broth, give it a mix, then place a lid on the pan and lower to a low heat
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After about 15 to 18 minutes and the rice is just cooked through (check package instructons on the rice you are using), add in the frozen peas, making sure to evenly spread them around, then place the lid back on the pan and turn off the heat, let the rice sit for 5 minutes, then squeeze in the lemon juice over the rice and using a fork gently fluff the rice
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Transfer into serving dishes and top off with chopped cilantro, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe
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Debbie
24 . Jul . 2025I prefer this MUCH more than the ordinary fried rice!! Not only is it Healthier, but also Tastier!! I used Brown jasmine Rice because I love the flavor and it’s healthier than white rice. Thank you again for another winner!! Some people just can’t break free from family “Tradition”. But, this is the way I am going to be making fried rice from now on!! Thank you!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
24 . Jul . 2025Chris
15 . Jul . 2025I’ve now made about 6 of the recipes on this site and they have all been outstanding, and this one is no exception. Easy to assemble and prepare, and delicious. The one thing that gives me a bit of trouble with recipes containing saffron is trying to figure out the amount. We don’t have a scale that can measure such small weights (0.17 grams) and I don’t know what 1/4 tsp of threads would look like! I just wing it and it’s worked out so far. With more practice I imagine it becomes intuitive.
Spain on a Fork
Just a small pinch is about a 1/4 tsp 🙂 Truly appreciate your comment! Much love
15 . Jul . 2025Joel
Different to fried rice. Not better. Not even close. Good fried rice is cooked over fire or coal and has smoked, char and caramelisation from high temperature wok and cooking technique to impart wok hei. You made a poor variation of paella.
11 . Jul . 2025Why compare with fried rice? Spanish should appreciate true cooking over fire.
Donna
I don’t like oregano at all so will leave that out. It makes it Italian and not Spanish. Everything else nice, just no oregano please.
11 . Jul . 2025Spain on a Fork
Oregano is actually used in the Spanish kitchen, you can omit it or sub for thyme if you like 🙂 Much love
12 . Jul . 2025Livia
That rice looks delicious! I will make it. Thank you for your recipe. I have been watching your videos since you first started. Thank you!
10 . Jul . 2025Spain on a Fork
Appreciate the comment! Much love 🙂
12 . Jul . 2025doc
AS ALWAYS YOU FAR SURPASS ALL THE REST …QUICK, EASY, NO FUSSY INGREDIENTS, ETC.
I HAVE BEEN FOLLOWING YOU FOR YEARS AND APPRECIATE EACH AND EVERY RECIPE YOU GIFT US WITH…
I HAVE BEEN EATING A PLANT-BASED DIET FOR FIFTY-NINE YEARS AND COUNTING…STILL I LOOK FORWARD TO YOUR RECIPES…AND THE CHALLENGES THEY PRESENT, SOMETIMES…
LOTS OF LOVE AND GREAT DELICIOUS FOOD TO YOU,
doc Cohen
10 . Jul . 2025Spain on a Fork
Appreciate the comment!!! Much love 🙂
10 . Jul . 2025