Turmeric Rice with Chickpeas

Recipe Details

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 402kcal

Cost: $7

Course: Main Course

Cuisine: Mediterranean

Keyword: chickpeas, Mediterranean diet, one-pot meal, plant-based, turmeric rice, Turmeric Rice with Chickpeas

2 tablespoons extra virgin olive oil For sautéing the leek and garlic
1 leek chopped (Or substitute with a large onion)
3 cloves garlic grated For flavor
1 teaspoon turmeric Earthy and warm flavor
1 teaspoon dried oregano For a Mediterranean touch
5 cups spinach chopped Can substitute with kale or Swiss chard
½ cup basmati rice Or jasmine rice uncooked
2 cans chickpeas 15 oz / 400 g each, drained and rinsed; or 3 cups / 460 g cooked chickpeas
3 cups vegetable broth Add more if a brothier dish is desired
½ teaspoon salt Adjust to taste
Black pepper to taste For seasoning
1 lemon juiced For a fresh zesty finish
4 dollops Greek yogurt For serving; Skyr can be substituted

Heat the olive oil in a large skillet or saucepan over medium heat. Add the leek and cook for about 4 minutes, until softened and translucent.
Stir in the grated garlic, turmeric, dried oregano, and chopped spinach. Season with salt and pepper. Cook for 2-3 minutes until the spinach wilts and the mixture is fragrant.
Stir in the basmati rice and chickpeas, making sure they are coated in the spice mixture. Pour in the vegetable broth, bring to a boil, and then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Taste and adjust seasoning as needed. Serve warm, topped with a squeeze of lemon juice and a dollop of Greek yogurt (or Skyr). For extra protein, consider adding a poached egg on top.

This dish is a perfect balance of rich spices and wholesome ingredients, providing a hearty and nourishing meal in just 35 minutes.