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 (or jasmine rice); 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, or more to taste; Black pepper, to taste; 1 lemon, juiced; 4 dollops Greek yogurt (or Skyr)

There’s something so comforting and vibrant about a bowl that warms your soul — enter the Turmeric Chickpea Rice Bowl Recipe. It’s this golden-hued, flavorful dish that feels like a warm hug after a long day, easy to make yet packed with Mediterranean-inspired goodness.

A large white pot with blue handles sits on a dark stove, filled with a thick chickpea stew. The dish has a yellowish-green color showing cooked chickpeas mixed with wilted green leafy vegetables, suspended in a slightly bubbling sauce. Small herbs and spices are visible throughout the stew, and some sauce is splattered on the inner sides of the pot. The pot is placed on a wooden surface with a white marbled texture. 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 still remember the first time I made this Turmeric Chickpea Rice Bowl Recipe — the aroma of turmeric and garlic filling my kitchen was just irresistible. It’s the perfect blend of simple, wholesome ingredients that come alive in one pot, making it both nourishing and satisfying.

Vibrant Flavor: Turmeric adds a warm, earthy depth that brightens the whole dish without overpowering it.
One-Pot Wonder: Everything cooks together, which means fewer dishes and more time to enjoy your meal.
Nutrient-Packed: With chickpeas, spinach, and lemon, you’re getting fiber, protein, and antioxidants all in one bowl.
Versatile & Customizable: You can tweak it to suit what’s in your pantry or dietary preferences easily.

Ingredients & Why They Work

This Turmeric Chickpea Rice Bowl Recipe really shines because of the balance and simplicity of its ingredients. Here’s why each one earns a spot on your shopping list and some tips I’ve picked up over time.

Flat lay of a small pile of uncooked basmati rice grains, two whole uncracked brown eggs, a fresh whole lemon with smooth yellow skin, a bunch of vibrant green spinach leaves roughly chopped, a large pale green leek sliced into thin rounds, three whole garlic bulbs with papery white skins, a small white ceramic bowl filled with golden extra virgin olive oil, a small white ceramic bowl of bright yellow turmeric powder, a small white ceramic bowl of dried oregano leaves, two small white ceramic bowls containing cooked beige chickpeas, a small white ceramic bowl filled with clear vegetable broth, and four dollops of thick creamy white Greek yogurt arranged symmetrically, all 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: Brings richness and helps bloom the turmeric, enhancing its earthy tones.
Leek (or onion): Adds a gentle sweetness and aromatic base; just be sure to rinse it well to avoid grit.
Garlic: Freshly grated garlic gives a punch of flavor that infuses everything with warmth.
Turmeric: The star spice that offers those vibrant golden hues along with anti-inflammatory benefits.
Dried oregano: A subtle herbaceous note balancing the turmeric’s earthiness perfectly.
Spinach: Packs in vibrant color, nutrition, and wilts perfectly into the rice, keeping things fresh and light.
Basmati rice: Fluffy grain that soaks up the broth and spices, making the bowl hearty but light.
Chickpeas: Protein-packed and creamy, they add substance and texture that I absolutely love.
Vegetable broth: The cooking liquid full of flavor that prevents the dish from becoming dry and ties everything together.
Salt & pepper: Essential seasonings to bring out all the flavors harmoniously.
Lemon juice: A bright finishing touch that cuts through richness and livens things up.
Greek yogurt: Creamy dollops on top add a tangy richness that’s the perfect last touch.

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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 how flexible this Turmeric Chickpea Rice Bowl Recipe is — it’s the kind of dish you can adapt depending on your mood or what’s in the fridge. Sometimes I toss in kale instead of spinach, or add a squeeze of lime instead of lemon for a twist.

Variation: On chilly nights, I stir in some harissa or chili flakes to add a gentle kick — it transforms this mellow dish into something cozy and exciting.
Protein boost: I sometimes top it with a perfectly poached egg which adds creaminess and richness without extra fuss.
Veg swap: Using Swiss chard or kale instead of spinach works beautifully if you want a heartier green.
Grain alternatives: Jasmine rice brings a floral aroma, while brown rice gives more chew and fiber if you're watching your digestion.

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

A close-up of a blue bowl filled with a thick yellow chickpea and spinach stew mixed with rice, showing many whole chickpeas scattered evenly throughout. On top of the stew, there is a dollop of white yogurt sprinkled with red chili flakes. A gold spoon is scooping up some of the stew near the center, lifting the mixture above the bowl. The bowl sits on a white marbled surface with a small metal bowl of orange powder and a lemon partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Leek for a Sweet Aromatic Base

Heat your extra virgin olive oil in a large skillet or saucepan over medium heat. Add the chopped leek (or onion if that’s what you have) and let it cook gently for about 4 minutes until it’s soft and translucent. This slow cooking helps pull out that natural sweetness and sets the stage for all those flavors to meld. Quick tip: since leeks can hide a bit of dirt, slice them in half lengthwise and rinse thoroughly before chopping.

Step 2: Add Garlic, Turmeric, Oregano & Spinach

Next, stir in the grated garlic, turmeric, and dried oregano. Let the turmeric sizzle a little in the oil — it’s how you unlock its warm, earthy flavor. Then toss in the chopped spinach with a pinch of salt and pepper. Cook for about 2 to 3 minutes until the spinach wilts down and everything smells like pure comfort. You’ll notice the colors burst to life here — that golden turmeric peeking through the greens is irresistible.

Step 3: Stir in Rice and Chickpeas, Then Simmer

Now add the basmati rice and chickpeas, stirring so they get coated nicely with all the spices and greens. Pour in your vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for about 15 minutes, stirring occasionally. The rice will absorb the broth and flavors, and the chickpeas will stay tender but still hold their shape. Avoid overcooking here — the rice should be fluffy, not mushy.

Step 4: Finish with Lemon Juice and Greek Yogurt

When your rice is tender and the broth mostly absorbed, give it a taste and adjust the salt and pepper as needed. Then squeeze fresh lemon juice over the top for that perfect bright note. Serve warm with a generous dollop of creamy Greek yogurt or Skyr to balance the spices with a cooling creaminess. Trust me on this — it turns a simple bowl into a meal that feels truly special.

Top Tip

Over the years, I’ve learned a few tricks that really elevate this Turmeric Chickpea Rice Bowl Recipe. These tips helped me avoid common missteps and get dinner on the table quickly without compromising flavor.

Clean Your Leeks Thoroughly: Leeks can be sandy – don’t skip the rinse between layers; it avoids hidden grit in your bowl.
Toast the Turmeric: Let it briefly bubble in oil to bring out its nuanced, warm flavor before adding broth.
Don’t Rinse Store-Bought Rice: The starch helps make the dish creamy; rinsing washes that away and can dry out the final texture.
Adjust Consistency Late: If you want it brothier, add more vegetable stock near the end; if drier, simmer uncovered for a few minutes.

How to Serve Turmeric Chickpea Rice Bowl Recipe

Turmeric Chickpea Bowls - Serving Suggestion

Garnishes

I usually top mine with a squeeze of lemon juice and a generous spoonful of Greek yogurt — the creaminess is like magic against the turmeric's earthiness. Sometimes I add freshly chopped parsley or some toasted pine nuts for crunch and color. A few red pepper flakes are also a nice touch if you want a little heat.

Side Dishes

Since this bowl is hearty on its own, I often keep sides simple. A crisp cucumber salad with a light vinaigrette or warm flatbread to scoop up the last bits works beautifully. On special occasions, I’ll serve it with roasted vegetables or a tangy carrot and beet slaw for extra freshness and texture.

Creative Ways to Present

For gatherings, I love serving this turmeric chickpea rice bowl in small individual bowls or even glass jars layered with a dollop of yogurt and fresh herbs on top—it looks vibrant and inviting. It also makes a lovely centerpiece when paired with colorful roasted veggies and a few lemon wedges tucked around.

Make Ahead and Storage

Storing Leftovers

This dish keeps really well in an airtight container in the fridge for up to 4 days. I usually separate the yogurt topping and add it fresh when reheating to keep that creamy texture intact. Leftover turmeric chickpea rice bowls make fantastic packed lunches — just reheat and add a fresh squeeze of lemon before eating.

Freezing

I’ve frozen this recipe a couple of times with no problems. Cool it fully, portion it out into freezer-safe containers, and defrost overnight in the fridge. The texture of the spinach changes slightly but it’s still delicious—just give it a good stir when reheating.

Reheating

Reheat gently on the stove or in the microwave with a splash of vegetable broth or water to keep things moist. Stir occasionally and if it seems dry, add a little more liquid to avoid sticking. Add your lemon juice and Greek yogurt at the very end for a fresh finish.

Frequently Asked Questions:

Can I use other beans instead of chickpeas?

Absolutely! White beans or lentils work nicely and will still complement the turmeric and spinach well. Adjust cooking times if using dried beans.

Is this recipe suitable for meal prep?

Yes, it stores well in the fridge for up to 4 days and can be easily reheated for quick lunches or dinners. Keep the yogurt separate until serving for best texture.

What if I don’t have leeks?

You can substitute with a large onion or spring onions. Just be sure to cook them until soft and translucent to build that flavor base.

Can I make this gluten-free and vegan?

The recipe is naturally gluten-free. To keep it vegan, omit the Greek yogurt topping or replace it with a dairy-free yogurt alternative.

Final Thoughts

This Turmeric Chickpea Rice Bowl Recipe is one of those go-to meals that feels nourishing without fuss, bursting with color and flavor, and so adaptable to your tastes. I genuinely enjoy how it turns wholesome staples into exciting comfort food — it’s like sharing a warm kitchen moment with you. Give it a try soon; I think you’ll find it as comforting and special as I do.