The aroma of sautéed leek mixed with garlic fills the air as you prepare to create a vibrant, nourishing dish. Turmeric Rice with Chickpeas is a wholesome meal that takes just about 30 minutes to prepare, making it a perfect weeknight dinner. This Mediterranean diet-friendly recipe combines earthy spices with the goodness of legumes and greens, ensuring a flavorful and satisfying experience.
This recipe is ideal for busy weeknights, meal preppers, or anyone looking to enjoy a healthy yet comforting dish. It’s great for a quick weekday dinner and can easily be stored for leftovers. You can make it ahead of time and reheat it for an easy meal.
Why You’ll Love This Recipe
- The combination of chickpeas and rice creates a hearty, filling dish.
- Fresh spinach adds vibrant color and nutrients.
- Turmeric brings a warm, earthy flavor along with its health benefits.
- It’s a one-pot wonder, minimizing cleanup and maximizing flavor.
What You’ll Need
Gather these ingredients to create this delicious dish.
For the Sauté
- 2 tablespoons extra virgin olive oil
- 1 leek, chopped (or a large onion)
- 3 cloves garlic, grated
For the Flavor Base
- 1 teaspoon turmeric
- 1 teaspoon dried oregano
- 5 cups spinach, chopped
- ½ teaspoon salt (or more to taste + black pepper to taste)
For the Rice and Chickpeas
- ½ cup basmati rice (or jasmine rice — uncooked)
- 2 cans chickpeas, 15 oz (400 g each can — drained and rinsed, or 3 cups / 460 g cooked chickpeas)
- 3 cups vegetable broth (add more to taste if you like a brothier dish)
- 1 lemon, the juice
- 4 dollops Greek yogurt
Tip: Rinse leeks well to avoid sand.
Substitutions & Swaps
- Use quinoa for gluten-free options.
- Try kale instead of spinach.
- Swap Greek yogurt for dairy-free alternatives.
- Substitute lemon juice with vinegar for a tangy twist.
How to Make It
Follow these simple steps to create the dish.
Sauté the Leek
Heat 2 tablespoons extra virgin olive oil in a large skillet or saucepan over medium heat. Add 1 leek (sliced) and cook for about 4 minutes, until soft and translucent. Tip: Rinse leeks well to remove any sand before slicing.
Add Flavor and Greens
Stir in 3 cloves garlic (grated), 1 teaspoon turmeric, 1 teaspoon dried oregano, and 5 cups spinach (chopped). Season with ½ teaspoon salt and pepper. Cook for 2–3 minutes, until the spinach wilts and everything smells delicious.
Add Rice and Chickpeas
Add ½ cup basmati rice and 2 cans chickpeas, stirring to coat them in the spices. Pour in 3 cups vegetable broth, bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally, until the rice is tender. Tip: There’s no need to rinse supermarket rice — it’s clean and adds creaminess.
Finish and Serve
Taste and adjust seasoning. Serve warm with lemon juice and a dollop of Greek yogurt or Skyr. For extra protein, top with a poached egg.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: No, rice texture changes when frozen.
Reheat: Microwave for 2–3 minutes or until heated through.
Tips for Best Results
- Cook the rice until just tender to prevent mushiness.
- Taste as you cook to adjust seasoning perfectly.
- Garnish with fresh herbs for added flavor.
- For a spicy kick, add red pepper flakes while sautéing.
Serving Suggestions
- Pair with a simple green salad for added crunch.
- Enjoy with crusty whole-grain bread to soak up the flavors.
- Serve as a comforting meal on a chilly evening.
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