Turmeric Rice with Chickpeas (Mediterranean Diet Friendly) Recipe

Introduction

This Turmeric Rice with Chickpeas is a vibrant, flavorful dish inspired by Mediterranean cuisine. It combines fragrant spices, nutritious greens, and protein-packed chickpeas for a comforting and healthy meal.

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 (or jasmine 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 (or more to taste)
• Black pepper to taste
• 1 lemon (juice only)
• 4 dollops Greek yogurt

Instructions

1. Step 1: Heat the 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. (Tip: Rinse the leek well between the layers to remove any sand before cooking.)
2. Step 2: Stir in the grated garlic, turmeric, dried oregano, and chopped spinach. Season with salt and pepper. Cook for 2 to 3 minutes until the spinach wilts and the mixture is aromatic.
3. Step 3: Add the basmati rice and chickpeas to the pan, stirring to coat them with the spices and greens. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for about 15 minutes. Stir occasionally until the rice is tender.
4. Step 4: Taste and adjust seasoning if needed. Serve warm, drizzled with lemon juice and topped with Greek yogurt. For extra protein, consider adding a poached egg.

Tips & Variations

• Leeks can be sandy; slice them in half lengthwise and rinse thoroughly before chopping to avoid grit.
• No need to rinse basmati rice from the supermarket, as the starch helps create a creamy texture.
• Substitute chickpeas with cooked white beans for a different flavor and texture.
• Add a pinch of chili flakes for a spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of basmati rice?

Yes, you can substitute brown rice, but it will require longer cooking time and more broth. Adjust the simmering time accordingly until the rice is tender.

Is this dish suitable for vegans?

The main recipe is vegan except for the Greek yogurt topping. Use a plant-based yogurt alternative or omit it to keep the dish fully vegan.

Turmeric Rice with Chickpeas (Mediterranean Diet Friendly) Recipe

Print Recipe

★★★★★

5 from 71 reviews

This vibrant Turmeric Rice with Chickpeas recipe is a wholesome, Mediterranean diet-friendly dish featuring fragrant basmati rice, nutrient-packed spinach, and protein-rich chickpeas simmered with aromatic turmeric, garlic, and oregano. Finished with fresh lemon juice and creamy Greek yogurt, it’s a satisfying, colorful meal perfect for lunch or dinner.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons extra virgin olive oil
• 1 leek (chopped, or substitute with a large onion)
• 3 cloves garlic (grated)
• 1 teaspoon turmeric
• 1 teaspoon dried oregano
• 5 cups spinach (chopped)

Rice and Legumes

• ½ cup basmati rice (or jasmine rice, uncooked)
• 2 cans chickpeas (15 oz / 400 g each can, drained and rinsed) or 3 cups cooked chickpeas (460 g)

Liquids and Seasoning

• 3 cups vegetable broth (add more if you prefer a brothier dish)
• ½ teaspoon salt (adjust to taste)
• Black pepper (to taste)
• 1 lemon (juice only)

To Serve

• 4 dollops Greek yogurt (or Skyr)

Instructions

1. Sauté the Leek: Heat 2 tablespoons of extra virgin olive oil in a large skillet or saucepan over medium heat. Add the sliced leek and cook for about 4 minutes until it becomes soft and translucent. Remember to rinse the leek thoroughly to remove any grit before slicing.
2. Add Flavor and Greens: Stir in the grated garlic, turmeric, and dried oregano. Then add the chopped spinach. Season with salt and black pepper. Cook for 2 to 3 minutes until the spinach wilts and the mixture is fragrant.
3. Add Rice and Chickpeas: Add the basmati rice and drained chickpeas to the skillet, stirring to coat them evenly with the spices. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. No need to rinse rice before cooking.
4. Finish and Serve: Taste and adjust seasoning as needed. Serve warm, drizzled with fresh lemon juice and topped with a dollop of Greek yogurt or Skyr. For extra protein, optionally add a poached egg on top.

Notes

• Leeks can contain grit; rinse thoroughly between layers before cooking.
• You may substitute the leek with a large onion if preferred.
• Use basmati or jasmine rice for best flavor and texture.
• Adjust vegetable broth quantity for preferred consistency.
• Add a poached egg for extra protein and richness.
• Greek yogurt can be replaced with Skyr or a plant-based yogurt for a dairy-free option.

Keywords: turmeric rice, chickpeas, Mediterranean diet, vegetarian, healthy, one-pan meal, basmati rice, spinach, Greek yogurt, easy dinner