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 can), drained and rinsed (or 3 cups / 460 g cooked chickpeas); 3 cups vegetable broth; ½ teaspoon salt (or more to taste); Black pepper to taste; 1 lemon, juiced; 4 dollops Greek yogurt or Skyr

There's something wonderfully comforting and vibrant about this Turmeric Chickpea Rice Bowl Recipe. The warm golden turmeric blends effortlessly with hearty chickpeas and tender spinach, making every bite a simple joy to savor. Trust me, it’s a dish that feels both nourishing and exciting on your plate.

A large round white pot with blue handles holds a yellow-green mixture with chickpeas and spinach leaves visible throughout. The chickpeas are round and light yellow, scattered evenly on the thick, bubbling yellow-green base, which has a creamy texture with some darker green spinach strands mixed in. The pot sits on a black square stove top on a white marbled surface, showing some splashes of the yellow-green mixture on the pot's inner edge. 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

I’m genuinely excited to share this recipe because it’s one of those perfect weekday dinners that’s quick, wholesome, and packed with flavor. Plus, it’s Mediterranean diet-friendly, which means it’s great for your heart and taste buds alike.

Bright and Flavorful: Turmeric brings a beautiful color and earthy warmth that transforms basic rice and chickpeas into something special.
Easy to Make: Minimal ingredients and simple steps make it doable even on your busiest nights.
Flexible and Customizable: You can easily swap veggies or add your favorite toppings to suit your mood or pantry.
Nutritious and Filling: Chickpeas and spinach pack in fiber, protein, and vitamins, keeping you fueled for hours.

Ingredients & Why They Work

The ingredients here are straightforward but come together to create layers of flavor and texture. The turmeric not only colors the dish but adds subtle warmth, while the spinach keeps it fresh and green. When cooking, I always look for fresh spinach and good-quality chickpeas—canned work fine for convenience but rinse them well.

Flat lay of fresh whole leeks sliced lengthwise with bright green and white layers, three plump unpeeled garlic cloves, a small white ceramic bowl of vibrant golden turmeric powder, a small white ceramic bowl filled with dried oregano leaves, a generous pile of fresh dark green chopped spinach leaves, an uncooked mound of fluffy basmati rice grains, a small white ceramic bowl holding beige cooked chickpeas, a small white ceramic bowl filled with clear vegetable broth, a bright yellow whole lemon with smooth skin, and four dollops of creamy white Greek yogurt neatly placed in a simple white ceramic bowl, all arranged symmetrically with realistic proportions, 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 a fruity base flavor that carries the spices beautifully.
Leek (or onion): Offers sweet, mellow onion notes when sautéed—clean it well to avoid grit.
Garlic: Grated garlic softly infuses the dish, bringing that characteristic savory depth.
Turmeric: The star spice here, giving color and a delicate earthy warmth; toasting it slightly unlocks its flavor.
Dried oregano: Adds a Mediterranean herbal note that complements turmeric perfectly.
Spinach: Brings freshness and vibrant color plus an iron boost—you can swap with kale or chard if you prefer.
Basmati rice: Its fluffy texture and nutty aroma pair so well with turmeric and chickpeas.
Chickpeas: Protein-rich and hearty, they bulk up the dish and absorb the gently spiced broth.
Vegetable broth: Provides a flavorful cooking liquid that ties everything together; feel free to adjust for more or less moisture.
Salt & black pepper: Season to taste to balance all the flavors.
Lemon juice: The bright finish that cuts through the richness and brings the bowl to life.
Greek yogurt: Adds creaminess and a tangy contrast; Skyr is a lovely alternative.

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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 making this turmeric chickpea rice bowl my own depending on what I have on hand. Sometimes I swap in kale instead of spinach or add a pinch of chili flakes for a bit of heat. You should definitely play around with it too—it’s forgiving and made for personalization.

Variation: Adding roasted sweet potatoes or butternut squash gives a lovely natural sweetness I adore, especially in cooler months.
Dietary tweak: Use brown rice for a nuttier flavor and extra fiber, just note the cooking time will increase slightly.
Protein boost: Top with a poached egg or a sprinkle of feta cheese if you want extra richness.

Step-by-Step: How I Make Turmeric Chickpea Rice Bowl Recipe

A blue bowl filled with a thick yellow curry made of chickpeas mixed with small green leafy vegetables and yellow rice. On top, there is a large dollop of white yogurt sprinkled with small red chili flakes in the middle. A gold spoon is scooping some curry from the bowl. The bowl sits on a white marbled surface with a small bowl of yellow spice and a lemon slice in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Leek Until Soft and Translucent

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped leek and let it cook gently for about 4 minutes. You want it soft and translucent, not browned or crispy. A tip: leeks can hide sand, so make sure to slice them in half and wash well between layers before chopping. This step gives a sweet, mellow foundation to your dish.

Step 2: Add Garlic, Turmeric, Oregano, and Spinach

Stir in the grated garlic, turmeric, and dried oregano. Let the turmeric toast gently in the oil for about a minute — this really unlocks its warm, earthy flavor. Then add the chopped spinach along with salt and pepper. Cook for 2 to 3 minutes until the spinach wilts and everything smells incredibly inviting.

Step 3: Stir in Rice and Chickpeas, Then Pour Broth

Now, add the rice and chickpeas to the pot, stirring to coat them well in the seasoned oil and greens. Pour in the vegetable broth, bring it to a boil, then reduce heat to let it simmer gently for about 15 minutes. Keep an eye on it, stir occasionally, and check the rice for tenderness — you don't want mushy rice but tender grain that’s full of flavor.

Step 4: Finish with Lemon Juice and Serve

Taste and adjust salt and pepper to your liking. Serve the bowl warm with a generous squeeze of fresh lemon juice and a dollop of Greek yogurt or Skyr right on top. This adds a lovely creamy tang that makes the dish sing. I sometimes add a poached egg for an extra protein boost and richness that brings comfort every time.

Top Tip

Over the years making this turmeric chickpea rice bowl recipe, I’ve learned a few tricks that really make all the difference between a good bowl and a great one:

Clean that Leek Thoroughly: Trust me, hidden grit ruins the experience—slice, rinse well, and shake off the water before cooking.
Toast Your Turmeric: Simply letting it sizzle for a minute in the hot oil transforms the flavor profile beyond what you get by just stirring it in raw.
Don’t Rinse the Rice: I used to rinse it out of habit, but leaving the starch helps create that lovely creaminess when rice cooks down.
Adjust Broth for Texture: Add a splash more broth if you like it soupier, or cook uncovered longer for a drier rice bowl—you’re in control.

How to Serve Turmeric Chickpea Rice Bowl Recipe

Turmeric Chickpea Bowl - Serving Suggestion

Garnishes

I’m a sucker for fresh garnishes here. A squeeze of lemon juice brightens it up nicely, and a few dollops of Greek yogurt add that cooling creaminess I can’t resist. Sometimes I sprinkle chopped fresh parsley or cilantro for freshness and a pop of color. If you like heat, a few red pepper flakes on top work wonders!

Side Dishes

It pairs beautifully with light sides like a crisp cucumber salad, warm pita bread, or even some roasted veggies on the side. For a full meal, jazz it up with a simple Mediterranean chickpea salad—easy and keeps the flavor theme consistent.

Creative Ways to Present

For special occasions, I like to layer this in bowls with avocado slices, roasted nuts, or seeds on top for added crunch. You can also serve it in hollowed-out bell peppers or small bowls lined with large lettuce leaves—makes a vibrant, colorful presentation that impresses guests.

Make Ahead and Storage

Storing Leftovers

This recipe keeps beautifully in the fridge for up to 4 days. I store leftovers in airtight containers and find the flavors actually deepen overnight, making the next day just as delicious. Just make sure to cool it completely before sealing to keep everything fresh.

Freezing

Freezing works well too, especially if you keep the texture in mind. I freeze portions in meal prep containers for up to 3 months. When thawing, try to defrost slowly in the fridge overnight to preserve rice texture and avoid mushiness.

Reheating

I usually reheat leftovers in a skillet with a splash of vegetable broth or water to revive the moisture. This helps keep the rice fluffy and stops it from drying out. Reheating in the microwave is fine too—just cover and heat in short bursts, stirring in between.

Frequently Asked Questions:

Can I use brown rice instead of basmati?

Absolutely! Brown rice adds more fiber and a nuttier flavor, but it will require a longer cooking time—typically about 40 minutes instead of 15—so adjust accordingly and add extra broth as needed.

How do I prevent the rice from sticking?

Using enough olive oil and stirring the rice and chickpeas with the spices before adding the broth helps prevent sticking. Also, cooking on a gentle simmer and stirring occasionally ensures the rice cooks evenly without burning.

Can I make this gluten-free?

Yes, this entire recipe is naturally gluten-free as long as you use gluten-free vegetable broth and double-check your spices to avoid any cross-contamination.

What can I use instead of Greek yogurt for serving?

If you don’t have Greek yogurt, Skyr is a fantastic, mild-tasting substitute, and for dairy-free options, try coconut yogurt or a drizzle of tahini for that creamy tang.

Final Thoughts

This Turmeric Chickpea Rice Bowl Recipe is more than just a meal for me—it’s a go-to hug in a bowl after busy days, a reminder that simple, wholesome ingredients can come together in absolutely delicious ways. I hope you enjoy making it as much as I do. Give it a try, tweak it your way, and let it become one of your favorites, too!