Description
Turmeric Rice with Chickpeas is a flavorful and nutritious Mediterranean-inspired dish featuring sautéed leeks, garlic, turmeric, and spinach cooked with basmati rice and chickpeas in vegetable broth. This vibrant one-pot meal is finished with fresh lemon juice and creamy Greek yogurt, making it perfect for a healthy lunch or dinner option that is protein-rich and packed with vitamins.
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 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
Instructions
- Sauté the Leek: Heat 2 tablespoons of extra virgin olive oil in a large skillet or saucepan over medium heat. Add the chopped leek and cook for about 4 minutes until it becomes soft and translucent. To ensure cleanliness, slice the leek in half lengthwise and rinse well between the layers before chopping.
- Add Flavor and Greens: Stir in the grated garlic, turmeric, dried oregano, chopped spinach, salt, and pepper. Cook for 2 to 3 minutes until the spinach wilts and the mixture is fragrant and well combined.
- Add Rice and Chickpeas: Add the uncooked basmati rice and drained chickpeas to the skillet, stirring to coat them evenly with the spices. Pour in 3 cups of vegetable broth and bring the mixture to a boil. Then reduce heat to a simmer and cook uncovered for about 15 minutes, stirring occasionally, until the rice is tender but not mushy.
- Finish and Serve: Taste the dish and adjust the seasoning if needed. Serve warm with fresh lemon juice squeezed on top and a dollop of Greek yogurt or Skyr for creaminess. For added protein, you can top it with a poached egg if desired.
Notes
- Olive oil can be substituted with avocado oil or a splash of vegetable broth for a lighter option.
- Replace leek with yellow onion or spring onions as an alternative.
- Use garlic powder or finely chopped shallots if fresh garlic is unavailable.
- Turmeric can be swapped with curry powder or a pinch of saffron for different flavor profiles.
- Dried oregano may be substituted with thyme or Italian seasoning.
- Spinach can be replaced with kale or Swiss chard for variety.
- Swap basmati rice with jasmine rice or brown rice, adjusting cooking times accordingly.
- Use white beans or lentils instead of chickpeas for a different legume option.
- Vegetable broth can be replaced by water with bouillon cubes for quick flavor.
- Use lime juice in place of lemon juice for a citrus twist.
- Greek yogurt can be substituted with low-fat Greek yogurt or Skyr to reduce fat content.
- Clean the leek well by rinsing between layers to remove any hidden dirt.
- Take time to sauté the leek and garlic thoroughly to develop richer flavor and aroma.
- Allow turmeric to sizzle in the oil to bring out its warm, earthy flavor.
- Do not rinse supermarket rice as its starch helps create a creamy texture in the dish.
- Simmer rice gently and taste towards the end to avoid overcooking; it should be tender and not mushy.
- Add extra broth if you prefer a soupier consistency or cook uncovered longer for a drier texture.
- Adding low-fat Greek yogurt or Skyr on top adds creaminess and extra protein.
- This dish keeps well for up to 4 days, making it convenient for meal prep and quick weekday meals.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
