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 a 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 about the warm, golden color and earthy aroma that brightens up any meal — that's exactly why I adore this Turmeric Chickpea Rice Bowl Recipe. It’s comforting but fresh, hearty yet light, perfect for a quick lunch or cozy dinner that’s packed with Mediterranean charm.

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

This turmeric chickpea rice bowl is one of those dishes I cook over and over because it’s just reliably delicious and nutritious. I love how simple ingredients come together for a meal that feels both vibrant and soothing — plus, it’s ready in about 30 minutes!

Aromatic & Flavorful: The turmeric and oregano build a warm, earthy flavor base that feels bright yet comforting.
Plant-Based & Protein-Packed: Chickpeas bring protein and fiber, making this bowl a filling option for vegetarians and beyond.
Simple & Quick: You don’t need fancy ingredients or hours in the kitchen — everything cooks in one pan with minimal fuss.
Versatile & Customizable: Easy to tweak with your favorite greens, spices, or toppings for a personalized touch.

Ingredients & Why They Work

Every ingredient in this turmeric chickpea rice bowl recipe has a role in creating that perfect balance of flavor, texture, and nutrition. Here’s why I think these choices work so well together, along with a few shopping tips so you get the best out of each one.

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: Adds richness and helps release turmeric’s bright tones while sautéing the veggies.
Leek: Offers a subtle sweetness and mild onion flavor that’s less sharp than regular onion — just remember to rinse it well to wash away any grit.
Garlic: Fresh garlic gives a punch of warmth and depth; grating it helps it blend evenly into the dish.
Turmeric: The star spice — it provides earthiness, vibrant color, and those wonderful anti-inflammatory benefits.
Dried oregano: Brings an herbal, slightly peppery note that complements the turmeric beautifully.
Spinach: Adds color, freshness, and a boost of vitamins — it wilts perfectly into the warm rice mixture.
Basmati rice: Its fluffy texture and fragrant aroma work so well here — and don’t worry about rinsing it, the starch helps create a creamy consistency.
Chickpeas: Protein-packed, creamy, and nutty; canned chickpeas save time while yielding great texture.
Vegetable broth: Infuses the rice with savory depth and keeps everything moist.
Salt and black pepper: Essential for seasoning and bringing all flavors together.
Lemon juice: The bright finish that really wakes up the bowl and contrasts the earthiness.
Greek yogurt: Adds a cool, creamy element and extra protein — perfect spooned 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 switching up this turmeric chickpea rice bowl depending on what I have on hand or the season. It’s the kind of recipe that really welcomes your creativity, so don’t hesitate to personalize it to your taste!

Variation: One of my favorite tweaks is swapping spinach for kale or Swiss chard — they hold up wonderfully and add a bit more texture and bite. Plus, sometimes I toss in a handful of toasted pine nuts for crunch or sprinkle fresh herbs like parsley for brightness.

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 slowly for flavor

Heat your olive oil over medium heat and add the thinly sliced, well-rinsed leek. Cook it gently for about 4 minutes until it’s soft and translucent — don’t rush this step because the leek’s mild sweetness is a key flavor builder. Pro tip: If you find any grit, a quick double rinse between the layers usually does the trick.

Step 2: Add garlic, turmeric, oregano, and spinach

Stir in grated garlic, turmeric, and oregano, letting the spices toast for a minute in the warm oil — you’ll smell that earthy, comforting aroma come to life. Then toss in the chopped spinach with salt and pepper, simmering just until the spinach wilts down; usually 2-3 minutes is perfect.

Step 3: Mix in rice, chickpeas, and broth

Add your basmati rice and drained chickpeas, stirring everything to coat in the flavorful spices. Pour in the vegetable broth, bring to a boil, then lower the heat to simmer. Let it cook gently for about 15 minutes, stirring now and then so the rice doesn’t stick. When the rice is just tender and creamy, you’re almost there!

Step 4: Finish with lemon juice and yogurt

Before serving, taste for salt and pepper and adjust if needed. Squeeze fresh lemon juice over the top and add a dollop of Greek yogurt or Skyr to balance the warm spices with cool creaminess. For a protein boost, I often add a perfectly poached egg — it turns this simple bowl into a full meal.

Top Tip

I’ve made this turmeric chickpea rice bowl dozens of times, and a few simple tips always make the difference between good and fantastic. Here’s what I’ve learned along the way so your dish turns out perfectly every time.

Toast the turmeric gently: Letting turmeric sizzle in warm oil for 30 seconds before adding liquids amplifies its flavor beyond what you’d expect from just stirring it in.
Don’t over rinse the rice: Supermarket rice is generally clean and leaving the starch helps create that creamy texture that holds the bowl together beautifully.
Simmer gently, stir occasionally: Keeping the heat moderate ensures rice cooks evenly without turning mushy or sticky.
Fresh lemon juice at the end: Adds a fresh brightness that pulls the whole bowl together and keeps flavors lively.

How to Serve Turmeric Chickpea Rice Bowl Recipe

Turmeric Chickpea Bowl - Serving Suggestion

Garnishes

I almost always finish with a generous dollop of creamy Greek yogurt — it’s like a little cooling hug for the spices. Sometimes I sprinkle chopped fresh parsley or cilantro to add color and a pop of freshness. A squeeze more lemon or a crack of black pepper on top never fails to elevate the bowl.

Side Dishes

When I want a fuller meal, I serve this alongside crispy roasted vegetables or a simple cucumber and tomato salad. A warm slice of crusty bread or pita is wonderful for soaking up any leftover broth too!

Creative Ways to Present

For special occasions, I've served this turmeric chickpea rice bowl in pretty bowls layered with avocado slices, toasted pumpkin seeds, and a drizzle of tahini for an Instagram-worthy feast. It’s also great packed into mason jars for portable lunches or layered with different textures and colors for a beautiful spread.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they stay great for about 4 days. The flavors actually meld nicely overnight, making it even tastier the next day! Just be sure to cool it before refrigerating to keep the texture fresh.

Freezing

This turmeric chickpea rice bowl freezes really well. I portion it out into freezer-safe containers and it can last up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

I find reheating on the stovetop with a splash of vegetable broth or water helps restore moisture and fluff the rice back up. Microwave works too — just cover to trap steam. Add fresh lemon juice and a dollop of yogurt after reheating for that fresh, bright finish.

Frequently Asked Questions:

Can I use brown rice instead of basmati rice?

Absolutely! You can swap in brown rice, but you’ll need to increase the cooking time and broth quantity since brown rice takes longer to cook and absorbs more liquid. Keep checking for tenderness and add broth as needed.

Is this recipe vegan?

The base recipe is vegan friendly except for the Greek yogurt topping. You can easily make it fully vegan by skipping the yogurt or using plant-based yogurt instead. The chickpeas and rice provide plenty of plant protein to keep it hearty.

Can I use fresh turmeric instead of dried?

Yes, fresh turmeric can be used but you’ll want to finely grate about 1 to 1.5 teaspoons to replace the dried. Fresh turmeric has a more intense flavor, so start with a small amount and adjust to taste. Also, handle with gloves as it can stain your hands!

What’s the best way to wash leeks?

Leeks can hold grit between their layers, so slice them in half lengthwise, then rinse each half thoroughly under cold running water. Shake off excess water or pat dry before chopping and cooking. This step ensures you avoid any unexpected sand in your dish.

Final Thoughts

This Turmeric Chickpea Rice Bowl Recipe has become a staple in my kitchen because it strikes the perfect balance of simple, healthy, and soulful. It’s a dish you can make quickly on busy nights yet feel proud serving to friends or family. I hope you enjoy making and customizing it as much as I do — it’s like a little bowl of sunshine on any day!