Description
Turmeric Rice with Chickpeas is a vibrant and nutritious Mediterranean-inspired dish featuring fragrant basmati rice, protein-rich chickpeas, and plenty of fresh spinach, all infused with turmeric and aromatic herbs. This one-pan meal is simple to prepare, full of flavor, and perfect for a healthy lunch or dinner served warm with a squeeze of lemon juice and a dollop of creamy Greek yogurt.
Ingredients
Scale
Base 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
Instructions
- Sauté the Leek: Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped leek and cook for about 4 minutes until it becomes soft and translucent. Make sure the leek is well rinsed to remove any grit before cooking.
- Add Flavor and Greens: Stir in the grated garlic, turmeric, dried oregano, salt, and black pepper. Add the chopped spinach and cook for 2 to 3 minutes until the spinach wilts and the spices release their aroma.
- Add Rice and Chickpeas: Incorporate the basmati rice and drained chickpeas, stirring well to coat them with the spices and spinach mixture. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally until the rice is tender and the dish is creamy.
- Finish and Serve: Taste and adjust the seasoning if needed. Serve the turmeric rice warm topped with fresh lemon juice and a dollop of Greek yogurt. Optionally, add a poached egg on top for extra protein.
Notes
- Olive oil can be substituted with avocado oil or a splash of vegetable broth.
- Leek can be replaced with yellow onion or spring onions for similar flavor.
- If fresh garlic is unavailable, use garlic powder or finely chopped shallots instead.
- Turmeric can be swapped with curry powder or a pinch of saffron for color and flavor variation.
- Try thyme or Italian seasoning instead of dried oregano for a different herbal note.
- Spinach may be replaced with kale or Swiss chard as a nutritious alternative.
- Use jasmine rice or brown rice in place of basmati rice, adjusting cooking time accordingly.
- White beans or lentils can substitute chickpeas to vary protein sources.
- Vegetable broth may be substituted with water and bouillon cubes for convenience.
- Lime juice can be used instead of lemon juice for a twist in acidity.
- Low-fat Greek yogurt or Skyr works well in place of full-fat Greek yogurt.
- Ensure to rinse leeks thoroughly to avoid sandy texture in the final dish.
- Do not rinse supermarket rice prior to cooking to retain its natural creaminess.
- Simmer rice gently and check near the end to prevent overcooking and mushiness.
- Adjust broth quantity for desired consistency—more for soupier or less for drier texture.
- Serve with yogurt for added creaminess and protein.
- This dish is meal prep friendly and lasts up to 4 days refrigerated, ideal for healthy lunches or dinners.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
