I think there’s something really comforting about a big bowl of beans and rice. There’s so many different variations from different cultures that it’s hard to choose just one to love. Fortunately for me, no one is making me choose. But if I had to, I’d probably pick this dish because I love tangy Greek tomato sauces and creamy chickpeas.
This dish is very similar to the spanakorizo I posted a while ago, but without the spinach and a little more flavorful sauce. It’s an awesome meal for the cold days of winter, especially if you’ve recently been sick and have absolutely no appetite for anything but comfort food. Maybe that’s just me. If you want to make it even more authentic, try a few cubes of this delicious vegan feta on top. You won’t regret it.
When we visit my husband’s family, we often go out to dinner at a restaurant called Greek Islands. One of my favorite sides there is the spanakorizo, which translates to spinach rice. This can be made with or without the tomatoes, either way is delicious.
This dish is much better with fresh dill; use it if you have it. My dill plant didn’t last the summer, unfortunately. We like to serve this with a squeeze of lemon, a little olive oil, and some fresh pita bread.
I’ve been bookmarking this recipe on every computer I’ve had for the past 4 years. And when those computers crashed, I bookmarked it again. But for some strange reason (read:laziness) I never got around to trying it. I recently had a Wednesday where I had nothing to do but shop and cook. My favorite 🙂
Save this for a Sunday or a day you have plenty of time, because the prep takes a few hours.