Can I use brown rice instead of basmati rice in this recipe?

Absolutely! Brown rice will add a nuttier flavor and chewier texture, but it takes longer to cook—expect about 40-45 minutes simmering time. Make sure to add extra broth or water as needed and adjust cooking times to avoid undercooking.

Is this recipe suitable for a vegan diet?

Yes, it’s easy to make vegan by swapping the Greek yogurt for a plant-based alternative like coconut yogurt or simply omitting the topping. The rest of the ingredients are plant-based and full of flavor.

Can I prepare this dish without leeks?

Definitely! If you don’t have leeks, a yellow onion or even spring onions work just fine and provide a similar sweet, savory base when sautéed.

How do I prevent the rice from sticking or becoming mushy?

Stir the rice gently a few times during the simmer and keep the heat low to avoid sticking or overcooking. Also, resist the urge to add too much liquid — you want enough to cook the rice but not drown it. If you want it brothier, add liquid gradually.

Turmeric Chickpea Bowl Recipe | Healthy & Flavorful

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

Description

Turmeric Rice with Chickpeas is a vibrant, flavorful Mediterranean-inspired dish featuring fragrant basmati rice cooked with aromatic turmeric, sautéed leek, garlic, and fresh spinach. Combined with protein-rich chickpeas and seasoned with oregano and lemon juice, this hearty, healthy recipe is perfect for a nourishing lunch or dinner. Served warm with a dollop of creamy Greek yogurt, it offers a satisfying balance of spices and textures suitable for meal prep or weeknight meals.

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

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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 the leek is clean, slice it in half lengthwise and rinse well between layers before chopping and cooking.
Add Flavor and Greens: Stir in the grated garlic, turmeric, dried oregano, and chopped spinach. Season with ½ teaspoon salt and black pepper to taste. Cook the mixture for 2 to 3 minutes until the spinach wilts and the spices release their aroma.
Add Rice and Chickpeas: Add the basmati rice and drained chickpeas to the pan, stirring to coat them in the spices and oil. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally, for about 15 minutes or 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 over the top and a dollop of Greek yogurt or Skyr for added creaminess. Optionally, top with a poached egg for extra protein.

Notes

Substitute olive oil with avocado oil or vegetable broth for a lighter option.
You can replace leek with yellow onion or spring onions if preferred.
If fresh garlic is unavailable, use garlic powder or finely chopped shallots as alternatives.
Turmeric can be swapped with curry powder or a pinch of saffron for a different flavor profile.
Dried oregano can be replaced with thyme or Italian seasoning.
Spinach may be substituted by kale or Swiss chard depending on preference.
Basmati rice can be exchanged for jasmine rice or brown rice, but adjust the cooking time accordingly.
Chickpeas can be replaced by white beans or lentils for variation.
Use water with bouillon as a substitute if vegetable broth is unavailable.
Lemon juice can be replaced with lime juice for a citrus twist.
Use low-fat Greek yogurt or Skyr for lower fat content while maintaining creaminess.
Ensure to clean the leek well by rinsing between layers to remove dirt or sand.
To boost the aroma, let turmeric sizzle briefly in the oil before adding other ingredients.
Do not rinse supermarket rice as its starch helps create a creamy texture.
Cook the rice gently and monitor to avoid overcooking and mushiness.
Add extra broth to achieve a soupier consistency or cook uncovered longer for a drier finish.
Leftover turmeric rice with chickpeas lasts up to 4 days in the refrigerator, making it ideal for meal prep.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 0 mg