Greek Lemon Rice with Chickpeas

Ingredients:

Directions:

1. Preheat the oven to 375 degrees.
2. Prep the ingredients. Chop the onion, mince the garlic, drain and rinse the chickpeas, chop the sun-dried tomatoes, chop the dill, slice the lemon, slice the olives, and slice the tomatoes. Set all ingredients aside.
3. In a large oven-proof skillet, heat oil over medium heat. Add the onion and cook until soft and translucent. Add the garlic and oregano, and cook for another minute, until fragrant. Add the white wine and stir to combine.
4. Add the rice and stir to combine.
5. Add the chickpeas, sun-dried tomatoes, oil from the sun-dried tomato jar, dill, salt, and pepper. Mix together.
6. Add the vegetable broth and stir. Add the lemon wedges to the skillet.
7. Cover the skillet with aluminum foil and bake for 35-40 minutes, or until the rice is cooked. Add an additional 5 minutes if the rice is not fully cooked.
8. Remove the foil and add the olives, cherry tomatoes, and spinach. Stir to combine, then place the foil back on the skillet. Let the skillet sit for about 5-7 minutes to allow the spinach to wilt. Remove the foil, stir again, and serve warm. Add additional salt and pepper, to taste.