Description
This Turmeric Rice with Chickpeas is a vibrant, Mediterranean diet-friendly dish featuring fragrant turmeric, tender chickpeas, and fresh spinach. Ideal for a nutritious and comforting meal, it combines wholesome ingredients with simple cooking techniques for a flavorful, vegetarian main course.
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 cooked chickpeas)
- 3 cups vegetable broth
- ½ teaspoon salt
- Black pepper to taste
- 1 lemon juice only
- 4 dollops Greek yogurt
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 is soft and translucent.
- Add Flavor and Greens: Stir in the grated garlic, turmeric, dried oregano, and chopped spinach. Season with salt and black pepper. Cook for 2 to 3 minutes until the spinach wilts and the mixture is fragrant.
- Add Rice and Chickpeas: Add the uncooked basmati rice and drained chickpeas to the skillet. Stir to coat them evenly with the spices. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer gently for about 15 minutes, stirring occasionally, until the rice is tender.
- Finish and Serve: Taste and adjust seasoning if necessary. Serve the turmeric rice warm, garnished with lemon juice and a dollop of Greek yogurt. Optionally, add a poached egg on top for extra protein.
Notes
- You can substitute avocado oil for olive oil or use vegetable broth instead of oil for a lighter fat option.
- If leek is unavailable, use yellow onion or spring onions.
- Garlic powder or finely chopped shallots can replace fresh garlic.
- Turmeric can be swapped with curry powder or a pinch of saffron for a different flavor profile.
- Dried oregano may be replaced by thyme or Italian seasoning.
- Spinach can be substituted with kale or Swiss chard.
- Jasmine rice or brown rice can be used instead of basmati rice, but adjust cooking time accordingly.
- White beans or lentils make suitable alternatives for chickpeas.
- Use water with bouillon cubes if vegetable broth is unavailable.
- Lime juice can replace lemon juice.
- Low-fat Greek yogurt or Skyr can be used as healthier alternatives to full-fat yogurt.
- Make sure to rinse the leek thoroughly to remove grit by slicing in half and washing between layers.
- Do not rinse supermarket rice as starch helps create a creamy texture.
- Add more broth for a soupier dish or cook uncovered for a drier texture.
- This dish is meal prep friendly and can be stored up to 4 days for quick lunches or dinners.
