Description
A vibrant and healthy Turmeric Rice with Chickpeas recipe inspired by the Mediterranean diet, featuring aromatic turmeric, spinach, and savory chickpeas simmered to perfection and served with a refreshing lemon and creamy Greek yogurt topping.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 leek, chopped (or a large onion)
- 3 cloves garlic, grated
Spices and Greens
- 1 teaspoon turmeric
- 1 teaspoon dried oregano
- 5 cups spinach, chopped
Main Components
- 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
Seasoning and Garnish
- 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 soft and translucent, ensuring to clean the leek thoroughly beforehand to remove any dirt.
- Add Flavor and Greens: Stir in the grated garlic, turmeric, dried oregano, chopped spinach, salt, and black pepper. Cook 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 skillet, stirring well to coat them evenly in the spices and greens mixture.
- Simmer: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to a low simmer, cover, and cook for about 15 minutes, stirring occasionally until the rice is tender but not mushy.
- Finish and Serve: Taste and adjust seasoning as needed. Serve warm topped with freshly squeezed lemon juice and dollops of Greek yogurt or Skyr. Optionally, add a poached egg on top for extra protein.
Notes
- Substitute olive oil with avocado oil or a splash of vegetable broth if preferred.
- If leeks are not available, use yellow onions or spring onions as an alternative.
- Replace fresh garlic with garlic powder or finely chopped shallots if needed.
- For turmeric, you can substitute with curry powder or a pinch of saffron.
- Dried oregano can be swapped with thyme or Italian seasoning.
- Spinach may be replaced with kale or Swiss chard for different greens.
- Use jasmine or brown rice instead of basmati but adjust cooking times accordingly.
- Chickpeas can be substituted with white beans or lentils for variation.
- Vegetable broth can be replaced with water and bouillon for quick flavor.
- Lemon juice might be replaced with lime juice for a citrus twist.
- Use low-fat Greek yogurt or Skyr for a lighter creamy topping.
- Clean leeks well by slicing in half and rinsing between layers thoroughly.
- Sauté the leek and garlic slowly to build rich flavors and aroma.
- Allow turmeric to toast gently in oil to enhance its warm and earthy flavor.
- Avoid rinsing supermarket rice to preserve natural starch that adds creaminess.
- Simmer rice gently and test for tenderness to prevent overcooking.
- Adjust consistency by adding more broth for a soupier texture or cooking uncovered for a drier dish.
- This recipe keeps well for up to 4 days, making it perfect for meal prep and quick lunches or dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
