Dump-and-Bake Chickpea Rice Pilaf with Lemon and Herbs

Why You’ll Love This Recipe

• Dump-and-bake simplicity: no sautéing, no stovetop, minimal cleanup.
• Fluffy, fragrant basmati with tender chickpeas and warm spices.
• Affordable pantry ingredients dressed up with fresh lemon and herbs.
• Versatile: works as a hearty main or an easy side dish.

Grocery List

• Produce: 1 medium yellow onion, 1 lemon, fresh parsley, fresh dill or cilantro
• Dairy: Optional butter or ghee for finishing
• Pantry: Long-grain white rice (basmati), 1 can chickpeas, low-sodium vegetable broth, olive oil, ground cumin, paprika (sweet or smoked), salt, black pepper, bay leaf (optional)

Full Ingredients

Pilaf Base

• 1 1/2 cups (285 g) long-grain white rice (basmati preferred), rinsed until water runs mostly clear and well drained
• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 1 medium yellow onion (about 8 oz/225 g), thinly sliced
• 2 1/2 cups (590 ml) low-sodium vegetable broth
• 2 tbsp extra-virgin olive oil

Seasonings

• 1 tsp ground cumin
• 1 tsp paprika (sweet or smoked)
• 1/2 tsp ground coriander (optional)
• 3/4 tsp fine sea salt (or 1 tsp kosher salt; adjust to taste and broth saltiness)
• 1/4 tsp freshly ground black pepper
• 1 bay leaf (optional)

Finish & Garnish

• Finely grated zest of 1 lemon and 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill or cilantro
• 1 tbsp unsalted butter or an extra drizzle of olive oil (optional)

Optional Add-Ins

• 1/4 cup toasted slivered almonds or pine nuts
• 2 tbsp golden raisins or currants

Step-by-Step Instructions

Step 1: Preheat and prepare your pan

Preheat the oven to 375°F (190°C) with a rack in the center. Lightly oil a 2 to 3-quart oven-safe casserole dish with a tight-fitting lid. If your dish does not have a lid, plan to cover it tightly with two layers of foil to trap steam.

Step 2: Rinse and drain the rice

Place the rice in a fine-mesh strainer and rinse under cold running water, swishing with your fingers, until the water runs mostly clear (about 45 to 60 seconds). Shake off as much water as possible; letting the rice stand in the strainer for 1 to 2 minutes helps prevent excess water from throwing off the rice-to-liquid ratio.

Step 3: Dump ingredients into the casserole

Add the drained rice, chickpeas, and sliced onion to the casserole. Drizzle in the olive oil. Sprinkle over the cumin, paprika, ground coriander (if using), salt, pepper, and bay leaf. Pour in the vegetable broth. Stir gently to distribute the seasonings and ensure the rice is submerged, then smooth the surface so it cooks evenly.

Step 4: Cover and bake until tender

Cover the dish with its lid or seal very tightly with a double layer of foil. Bake for 35 to 40 minutes. Start checking at 35 minutes: the rice should be tender and the liquid absorbed. If you see a small puddle at the edges, continue baking for 3 to 5 minutes more.

Step 5: Rest, then fluff

Remove the casserole from the oven and let it rest, still covered, for 10 minutes to finish steaming. Uncover, remove the bay leaf, and fluff the rice gently with a fork to separate the grains.

Step 6: Brighten with lemon and herbs

Fold in the lemon zest and lemon juice, along with the chopped parsley and dill or cilantro. Add the butter or a drizzle of olive oil if you like a richer finish. Taste and adjust with a pinch more salt or lemon juice as needed. Serve warm, garnished with extra herbs and optional toasted nuts or raisins.

Pro Tips

• Rinse thoroughly: Removing surface starch helps keep the rice fluffy and separate.
• Seal it tight: A snug lid or well-crimped foil is essential for even steaming in the oven.
• Use hot broth to speed things up: Warm broth slightly before adding if you want the bake time on the shorter end.
• Do not peek: Opening the dish mid-bake releases steam and can lead to undercooked rice.
• Salt smart: If your broth is salted, reduce the added salt to 1/2 tsp and adjust to taste after baking.

Variations

• Brown rice version: Use 1 1/2 cups brown basmati and 3 cups broth; bake covered at 375°F (190°C) for 75 to 85 minutes, then rest 10 minutes.
• Tomato-harissa: Replace 1 cup of the broth with crushed tomatoes; add 1 to 2 tsp harissa paste and 1/2 tsp smoked paprika.
• Moroccan-inspired: Add 1/4 tsp cinnamon, a pinch of turmeric, and 2 tbsp golden raisins; finish with toasted almonds.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently in the microwave with a splash of water or broth, covered, until hot, fluffing halfway. Or reheat in a skillet over medium heat with a drizzle of olive oil, stirring occasionally. For make-ahead prep, combine rinsed, well-drained rice with spices in a container and keep the wet ingredients (broth, onion, chickpeas) separate; assemble and bake when needed.

Nutrition (per serving)

Approximate for 4 servings: 420 calories; 9–11 g protein; 74 g carbohydrates; 9 g fat; 6–8 g fiber; 550–700 mg sodium (using low-sodium broth and rinsed chickpeas). Values will vary with brands and add-ins.