Print

Turmeric Rice with Chickpeas

Print Recipe

A vibrant and nutritious dish combining turmeric rice and chickpeas, inspired by the Mediterranean diet.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 leek (chopped, or a large onion)
  • 3 cloves garlic (grated)
  • 1 teaspoon turmeric
  • 1 teaspoon dried oregano
  • 5 cups spinach (about 5 cups chopped)
  • ½ cup basmati rice (or jasmine rice — uncooked)
  • 2 cans chickpeas (15 oz / 400 g each can — drained and rinsed)
  • 3 cups vegetable broth
  • ½ teaspoon salt (or more to taste) + black pepper to taste
  • 1 lemon (the juice)
  • 4 dollops Greek yogurt

Instructions

  1. Sauté the leeks: In a large pot or skillet, heat the olive oil over medium heat. Add chopped leeks and sauté for about 3–4 minutes until they start to soften.
  2. Add garlic & spices: Toss in the grated garlic along with turmeric and oregano, stir continuously for about 1 minute until fragrant.
  3. Incorporate the spinach: Gradually add the chopped spinach and stir until it’s bright green and reduces in volume, about 2–3 minutes.
  4. Stir in the rice & broth: Pour in the uncooked rice and stir well to coat. Add vegetable broth and bring to a boil.
  5. Simmer: Reduce heat to low, cover the pot, and let it simmer for about 15–20 minutes until the rice is tender.
  6. Add chickpeas & final touches: Stir in the drained chickpeas, salt, and pepper. Heat through for another 5 minutes and squeeze in fresh lemon juice.
  7. Serve: Once combined, remove from heat and rest briefly before serving.

Notes

This dish can be made in advance and reheated with a splash of broth if necessary. Adjust seasoning to taste.

Nutrition

Keywords: turmeric rice, chickpeas, healthy recipe, vegan meal, Mediterranean diet

Find it online: https://cleanplatecravings.com/one-pan-turmeric-rice-with-chickpeas/