Description
Turmeric Rice with Chickpeas is a vibrant and nutritious Mediterranean-inspired dish combining fragrant turmeric, tender basmati rice, and protein-rich chickpeas. Enhanced with fresh spinach, aromatic leek, and garlic, this flavorful one-pan meal is perfect for a healthy dinner or meal prep. Serve it warm with a squeeze of lemon juice and a dollop of Greek yogurt for added creaminess and a tangy finish.
Ingredients
Scale
Main 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
Instructions
- Sauté the Leek: Heat 2 tablespoons extra virgin olive oil in a large skillet or saucepan over medium heat. Add the chopped leek and cook for about 4 minutes until soft and translucent. Make sure to clean the leek well before cooking.
- Add Flavor and Greens: Stir in the grated garlic, turmeric, dried oregano, chopped spinach, salt, and pepper. Cook for 2–3 minutes until the spinach wilts and the mixture becomes aromatic.
- Add Rice and Chickpeas: Add the basmati rice and drained chickpeas, stirring to coat them well with the spices and vegetables. Pour in the vegetable broth and bring the mixture to a boil.
- Simmer the Rice: Reduce the heat to low, cover, and simmer gently for about 15 minutes, stirring occasionally until the rice is tender and has absorbed the broth. Avoid overcooking the rice to prevent mushiness.
- Finish and Serve: Taste and adjust seasoning if needed. Serve warm topped with fresh lemon juice and a dollop of Greek yogurt or Skyr. Optionally, add a poached egg for extra protein.
Notes
- Olive oil can be substituted with avocado oil or a splash of vegetable broth for a lighter option.
- If leek is unavailable, use yellow onion or spring onions instead.
- Garlic powder or finely chopped shallots can replace fresh garlic if needed.
- Turmeric can be swapped with curry powder or a pinch of saffron for different flavor profiles.
- Use thyme or Italian seasoning in place of dried oregano for variation.
- Spinach may be replaced with kale or Swiss chard for a different texture and taste.
- Basmati rice can be swapped for jasmine rice or brown rice, but adjust cooking time accordingly.
- Chickpeas may be substituted with white beans or lentils if preferred.
- Vegetable broth can be replaced by water with bouillon cubes for convenience.
- Lemon juice can be switched with lime juice for a slightly different citrus note.
- Use low-fat Greek yogurt or Skyr to reduce fat content while maintaining creaminess.
- Clean the leek thoroughly by slicing in half and rinsing between layers to remove grit.
- Sauté the leek and garlic slowly to develop depth and aroma in the dish.
- Toast turmeric in the oil to enhance its earthy flavor before adding other ingredients.
- Do not rinse supermarket rice as the starch contributes to a creamy texture.
- Simmer rice gently and taste near the end to ensure it is tender but not mushy.
- Add extra broth for a soupier consistency or cook uncovered for a drier finish.
- Store leftovers in the refrigerator for up to 4 days, making this dish ideal for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
