Name: Turmeric Chickpea Rice Bowl Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1 leek, chopped (or large onion); 3 cloves garlic, grated; 1 teaspoon turmeric; 1 teaspoon dried oregano; 5 cups spinach, chopped; ½ cup basmati rice, uncooked; 2 cans chickpeas (15 oz / 400 g each), drained and rinsed (or 3 cups cooked chickpeas); 3 cups vegetable broth; ½ teaspoon salt; Black pepper to taste; 1 lemon, juiced; 4 dollops Greek yogurt

There's something incredibly cozy about the warm, golden hues and earthy aroma of this Turmeric Chickpea Rice Bowl Recipe. It’s a simple yet satisfying meal that brightens up any day with hearty chickpeas, fragrant turmeric, and fresh spinach all cozying up in fluffy basmati rice — trust me, once you try it, you'll want to make it again and again.

A large white pot with blue handles sits on a dark stove, filled with a thick chickpea stew. The dish has a yellowish-green color showing cooked chickpeas mixed with wilted green leafy vegetables, suspended in a slightly bubbling sauce. Small herbs and spices are visible throughout the stew, and some sauce is splattered on the inner sides of the pot. The pot is placed on a wooden surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Turmeric Chickpea Rice Bowl Recipe
Top Tip
How to Serve Turmeric Chickpea Rice Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turmeric Chickpea Rice Bowl Recipe

Why You'll Love This Recipe

I’m definitely smitten with this recipe — it’s hearty enough to satisfy but fresh and light enough to feel good about eating. It’s a perfect weeknight dinner or weekend lunch that comes together with ingredients you likely have on hand.

Simple & Flavorful: The turmeric adds a warm earthiness that pairs perfectly with tender chickpeas and vibrant spinach.
One-Pot Wonder: Minimal pots, minimal fuss. You just sauté, add, simmer, and dinner’s ready.
Nutritious & Balanced: Loads of plant-based protein and fiber keeps you full and fueled.
Customizable: Easy to adjust with your favorite greens, spices, or toppings for endless delicious variations.

Ingredients & Why They Work

Every ingredient in this Turmeric Chickpea Rice Bowl Recipe plays a key role in creating a harmonious and nutritious dish. From the aromatic leek to the creamy burst of lemon juice, I’ve learned that paying attention to ingredient quality makes a big difference. Here’s a quick rundown on what each does and some tips for picking them out.

Flat lay of a small pile of uncooked basmati rice grains, two whole uncracked brown eggs, a fresh whole lemon with smooth yellow skin, a bunch of vibrant green spinach leaves roughly chopped, a large pale green leek sliced into thin rounds, three whole garlic bulbs with papery white skins, a small white ceramic bowl filled with golden extra virgin olive oil, a small white ceramic bowl of bright yellow turmeric powder, a small white ceramic bowl of dried oregano leaves, two small white ceramic bowls containing cooked beige chickpeas, a small white ceramic bowl filled with clear vegetable broth, and four dollops of thick creamy white Greek yogurt arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra Virgin Olive Oil: Perfect for sautéing and adding a subtle fruity flavor; opt for a good-quality cold-pressed one for best aroma.
Leek (or Onion): Adds mild sweetness; make sure to clean it well since leeks can be sandy.
Garlic: Fresh grated garlic is ideal for that punchy, savory note.
Turmeric: The star spice – its warm earthiness and gorgeous gold color elevate the dish.
Dried Oregano: Brings in Mediterranean herbal notes that complement the turmeric nicely.
Spinach: Fresh greens add texture, color, and nutrition; I love how it wilts down beautifully here.
Basmati Rice: Its fragrant, fluffy texture is perfect for soaking up all those spices and broth flavors.
Chickpeas: Canned chickpeas save time and provide hearty protein and creaminess.
Vegetable Broth: Adds depth and moisture, making the rice perfectly tender.
Salt & Black Pepper: Essential for balancing flavors and enhancing natural ingredients.
Lemon Juice: The bright finish that cuts through the richness.
Greek Yogurt: Adds creaminess and a cooling tang when served on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love fiddling with this recipe depending on the season and mood. The beauty of Turmeric Chickpea Rice Bowl Recipe is how forgiving and flexible it is — it welcomes tweaks and still shines bright.

Variation: I sometimes swap spinach for kale or Swiss chard for a sturdier green and a bit more texture — it adds a nice heartiness if you like a chewier bite.
Protein Boost: When I’m extra hungry, I top it with a poached egg or some crispy tofu cubes for an extra protein pop.
Spice Level: Adding a pinch of chili flakes or fresh chopped jalapeño can give this bowl a nice kick without overpowering turmeric’s mellow warmth.
Grain Swap: Have jasmine rice or even brown rice on hand? Both work nicely here; just keep an eye on cooking times.

Step-by-Step: How I Make Turmeric Chickpea Rice Bowl Recipe

A close-up of a blue bowl filled with a thick yellow chickpea and spinach stew mixed with rice, showing many whole chickpeas scattered evenly throughout. On top of the stew, there is a dollop of white yogurt sprinkled with red chili flakes. A gold spoon is scooping up some of the stew near the center, lifting the mixture above the bowl. The bowl sits on a white marbled surface with a small metal bowl of orange powder and a lemon partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Leek until Tender and Fragrant

First things first—I heat 2 tablespoons of extra virgin olive oil in my skillet over medium heat, then add the chopped leek. The key here is patience: cook it for about 4 minutes until it’s soft and translucent, stirring occasionally. This step builds the subtle sweetness and depth that carries through the whole dish. A quick tip—leeks tend to hold onto dirt, so slice them in half lengthwise and rinse thoroughly between the layers before chopping to avoid any gritty surprises.

Step 2: Add Garlic, Turmeric, Oregano, and Spinach for Layers of Flavor

Next, toss in 3 cloves of grated garlic, a teaspoon of turmeric, and dried oregano. I like to stir and let the turmeric toast just a bit in the oil—it releases a deeper, earthy aroma that’s simply irresistible. Then, pile in about 5 cups of chopped spinach. Season with salt and pepper. Cook for 2 to 3 minutes until the spinach has wilted and everything smells like mid-mediterranean magic happening in your kitchen.

Step 3: Stir in Rice and Chickpeas, Then Simmer in Broth

Now, add the uncooked basmati rice and two drained cans of chickpeas. Give everything a good stir so the rice and chickpeas soak up those beautiful spices. Pour in 3 cups of vegetable broth and bring everything to a boil. Then reduce the heat and simmer gently for about 15 minutes, stirring occasionally. You want to watch the rice carefully toward the end, ensuring it’s tender but not mushy. The natural starch from the rice creates a creamy texture that’s such a joy to spoon up.

Step 4: Finish with Lemon Juice and Serve Warm with Greek Yogurt

Once the rice is perfectly cooked, taste and adjust salt or pepper as needed. Finish it off by squeezing fresh lemon juice over the top — that bright acidity is the perfect foil to the savory turmeric and chickpeas. Serve warm with a generous dollop of Greek yogurt or Skyr for creaminess. Sometimes I like to add a sprinkle of fresh herbs like parsley or cilantro for a fresh burst.

Top Tip

Over the years, I’ve learned a few tricks that really help this dish shine, especially if you’re new to working with turmeric or rice bowls in general.

Leek Cleaning: Don’t rush this step—cleaning leeks thoroughly prevents gritty bites and keeps the texture perfect.
Toasting Turmeric: Let the turmeric sizzle in the hot oil for 30 seconds before adding other ingredients; it unlocks its full flavor without burning.
Don’t Rinse Rice: Unlike some dishes, the starch on supermarket rice helps create that creamy texture—trust me, it makes a difference!
Don’t Overcook: Keep an eye on the simmer and test rice for doneness early to avoid a mushy bowl.

How to Serve Turmeric Chickpea Rice Bowl Recipe

turmeric chickpea bowl - Serving Suggestion

Garnishes

When I serve this bowl, I love topping it with a dollop of cool Greek yogurt for creaminess and a squeeze of fresh lemon juice to brighten. Sometimes, I sprinkle toasted pine nuts or a handful of fresh chopped parsley—adds a lovely crunch and fresh aroma. You could also try a drizzle of tahini or a dash of hot sauce if you want a little extra punch.

Side Dishes

This bowl is quite filling on its own, but I sometimes pair it with a crisp cucumber salad, warm pita bread, or roasted vegetables for a heartier meal. For easy weeknights, a simple mixed greens salad dressed with lemon vinaigrette pairs beautifully.

Creative Ways to Present

For a dinner party, I like to serve these rice bowls in pretty ceramic bowls with colorful garnishes layered artfully on top. You can even assemble them in glass jars for a neat, portable lunch option that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I usually portion it into lunch-sized containers so I have grab-and-go meals ready for busy days.

Freezing

Freezing works well too! Just cool it completely and pack into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the microwave with a splash of water or broth to bring back creaminess.

Reheating

Reheating on the stovetop with a little broth or water works best to avoid drying it out. Stir frequently and keep heats low for even warming. The Greek yogurt topping is always best added fresh after reheating.

Frequently Asked Questions:

Can I use brown rice instead of basmati rice?

Absolutely! Brown rice works well, but it will need a longer cooking time, typically around 40-45 minutes. You might need to add more broth to ensure it cooks through without drying out.

What if I don’t have leeks on hand?

You can substitute a large yellow onion or spring onions. Just be sure to sauté them gently to build that same sweet, mellow base flavor for the dish.

Can I make this recipe vegan?

Yes! Simply omit the Greek yogurt topping or swap it for a dairy-free alternative like coconut yogurt. The dish itself is naturally vegan and packed with plant-based protein from the chickpeas.

How do I avoid overcooking the rice?

Keep a close eye during the last few minutes of simmering and taste often. The rice should be tender but still hold its shape. If you notice it’s getting mushy, reduce heat and remove lid sooner.

Final Thoughts

This Turmeric Chickpea Rice Bowl Recipe has become one of those dishes I find myself turning to again and again—not just for how delicious and nourishing it is but also for the warmth it brings to my kitchen. Whether you’re making it for a quick solo meal or sharing it with friends, I’m confident it’ll become a favorite in your recipe rotation, too. Give it a try—you might just fall in love with that golden magic.