Revithopilafo Chickpea Pilaf

Experience the rustic charm of Greek cuisine with Revithopilafo, a hearty and nutritious chickpea pilaf that’s perfect as a main dish or a flavorful side. This plant-based recipe combines tender, slow-cooked chickpeas with fragrant, toasted rice simmered in vegetable broth, infused with aromatic bay leaf, garlic, and onion. A splash of zesty lemon juice and a sprinkle of fresh parsley add a bright, refreshing finish, making it a delightful balance of earthy and tangy flavors. Ideal for vegetarians and those seeking Mediterranean-inspired comfort food, this dish is both satisfying and wholesome. Serve it warm and enjoy a nourishing bowl of authentic Greek tradition!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 250 grams dried chickpeas
• 200 grams white rice (medium-grain or short-grain)
• 750 milliliters vegetable broth
• 1 medium yellow onion
• 2 large garlic cloves
• 3 tablespoons olive oil
• 1 leaf bay leaf
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the dried chickpeas thoroughly and soak them in plenty of water overnight or for at least 8 hours. Drain and set aside.

Step 2

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until soft and fragrant, about 3-5 minutes.

Step 3

Add the soaked chickpeas to the pot and pour in enough water to cover them by a couple of inches. Add the bay leaf and bring to a boil. Reduce the heat to low, cover, and simmer for 60-70 minutes, or until the chickpeas are tender. Drain the chickpeas, discarding the bay leaf, and set aside.

Step 4

In the same pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the rice and sauté for 2-3 minutes until the grains are lightly toasted.

Step 5

Pour in the vegetable broth, stir in the cooked chickpeas, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the rice is cooked and the liquid has been absorbed.

Step 6

Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. Fluff the pilaf gently with a fork.

Step 7

Stir in the lemon juice and chopped fresh parsley. Adjust seasoning with more salt and pepper if needed.

Step 8

Serve warm as a main dish or a side, garnished with additional parsley if desired.

Nutrition Facts

Serving size	1401.1 grams (1401.1g)

Amount per serving	% Daily Value*
Calories	1906

Total Fat 64.20g	82%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 6.30g
Cholesterol 0mg	0%
Sodium 4207mg	183%
Total Carbohydrate 272.80g	99%
Dietary Fiber 55.30g	198%
Total Sugars 44.30g
Protein 68.00g	136%

Vitamin D 0IU	0%
Calcium 450mg	35%
Iron 21mg	116%
Potassium 3916mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 14.0%

Carbs: 56.2%