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 cooked chickpeas); 3 cups vegetable broth; ½ teaspoon salt or more to taste; Black pepper to taste; 1 lemon juice only; 4 dollops Greek yogurt

The comforting aroma of turmeric and garlic fills the kitchen as this vibrant, hearty meal comes together. You’re going to find the Turmeric Chickpea Rice Bowl Recipe is a go-to for easy weeknights, delivering big flavor without fuss.

A large round white pot with blue handles holds a yellow-green mixture with chickpeas and spinach leaves visible throughout. The chickpeas are round and light yellow, scattered evenly on the thick, bubbling yellow-green base, which has a creamy texture with some darker green spinach strands mixed in. The pot sits on a black square stove top on a white marbled surface, showing some splashes of the yellow-green mixture on the pot's inner edge. 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

Whenever I make this Turmeric Chickpea Rice Bowl Recipe, I’m always amazed at how simple ingredients turn into a deeply satisfying dish. It’s wholesome, colorful, and incredibly easy to customize, which makes it a staple in my meal rotation.

One-Pot Wonder: Everything cooks together, meaning less cleanup and a quick, nourishing meal.
Flavor-Packed: Turmeric and oregano provide a warm, earthy base that’s both comforting and bright.
Nutritious and Filling: Chickpeas and spinach add protein and greens, keeping you energized without heaviness.
Flexible and Friendly: Adapt for dietary needs or swap ingredients based on what’s in your pantry.

Ingredients & Why They Work

What really makes this dish shine is how all these simple ingredients come together to create a vibrant, wholesome bowl. Here’s why I love each one — and a few shopping tips to grab the best quality.

Flat lay of fresh whole leeks sliced lengthwise with bright green and white layers, three plump unpeeled garlic cloves, a small white ceramic bowl of vibrant golden turmeric powder, a small white ceramic bowl filled with dried oregano leaves, a generous pile of fresh dark green chopped spinach leaves, an uncooked mound of fluffy basmati rice grains, a small white ceramic bowl holding beige cooked chickpeas, a small white ceramic bowl filled with clear vegetable broth, a bright yellow whole lemon with smooth skin, and four dollops of creamy white Greek yogurt neatly placed in a simple white ceramic bowl, all arranged symmetrically with realistic proportions, 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: The rich, fruity base — I always recommend using a good quality one for depth of flavor.
Leek (or onion): Adds a subtle sweetness; make sure to clean it thoroughly to remove any grit.
Garlic cloves: Fresh garlic really pops here, but you can use powdered if you’re in a pinch.
Turmeric: The star spice — fresh and fragrant; toasting it gently helps release its warmth.
Dried oregano: Brings an herbal note; fresh thyme or Italian seasoning can easily swap in.
Spinach: Adds color and nutrients — baby spinach works beautifully chopped fine.
Basmati rice: Its fragrant long grains stay fluffy and separate — jasmine rice can be a lovely alternative.
Chickpeas: Canned or cooked from dry, they provide creamy texture and protein.
Vegetable broth: Essential for moist cooking and flavor; homemade or store-bought both work.
Salt & black pepper: To bring out all the flavors perfectly balanced.
Lemon juice: Brightens the whole bowl just before serving — fresh squeezed is best!
Greek yogurt: Adds creaminess and a cool contrast — Skyr is a great option too.

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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

One of the best parts about the Turmeric Chickpea Rice Bowl Recipe is how easy it is to adapt based on what you love or have on hand. I often switch up the greens or experiment with spices depending on the season.

Veggie swap: Kale or Swiss chard work just as well as spinach, especially in cooler months — I love the heartier texture they add.
Grain options: Sometimes I opt for brown rice when I want a nutty twist, though cooking time will be longer.
Protein punch: Add a poached egg or grilled chicken for a boost, perfect for a more filling lunch.
Spice it up: A pinch of cayenne or red pepper flakes can turn up the heat for those who like some kick.

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

A blue bowl filled with a thick yellow curry made of chickpeas mixed with small green leafy vegetables and yellow rice. On top, there is a large dollop of white yogurt sprinkled with small red chili flakes in the middle. A gold spoon is scooping some curry from the bowl. The bowl sits on a white marbled surface with a small bowl of yellow spice and a lemon slice in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Leek to Soften and Sweeten

Start by heating the olive oil over medium heat in a large skillet or saucepan. I slice the leek lengthwise, rinse carefully to remove any hidden dirt, then chop it thin. Cooking the leek for about 4 minutes until soft and translucent builds a sweet, mellow base that the turmeric and garlic love to mingle with.

Step 2: Add Garlic, Turmeric, Oregano, and Spinach

Grate or finely mince the garlic, then stir it in alongside the turmeric and oregano. Let the turmeric toast a bit in the oil — you’ll smell that earthy aroma blossoming! Toss in the chopped spinach and sprinkle salt and pepper. Cook for 2–3 minutes until the spinach wilts nicely and the pan smells like pure comfort.

Step 3: Stir in Rice and Chickpeas, Then Add Broth

Pour in the basmati rice and drained chickpeas, stirring to coat everything with those spices and oils. Then add the vegetable broth and bring it to a boil before reducing to a simmer. I usually simmer gently around 15 minutes, stirring now and then, until the rice is tender and soaking up the bright flavors.

Step 4: Finish with Lemon Juice and Greek Yogurt

Before serving, taste and adjust the seasoning as needed. A squeeze of fresh lemon juice lends a bright tang that cuts through the earthiness beautifully. Top each bowl with a dollop of Greek yogurt to add creaminess and a cooling contrast that’s simply irresistible.

Top Tip

Making this dish a few times, I've learned that some simple tweaks can make a huge difference to how it turns out, helping you get the best flavor and texture every time.

Clean Your Leek Thoroughly: Don’t skip rinsing the leek inside and out—trapped sand can ruin the texture and surprise you at the worst moment!
Don’t Rinse the Rice: I initially rinsed the rice but found skipping this step lets the natural starch make the bowl creamy and dreamy.
Toast the Turmeric: Gently cooking turmeric in oil before adding liquids releases its flavors — a small step with big reward.
Simmer Gently: Keep the heat low and avoid overcooking to prevent mushy rice; taste near the end to catch that perfect tender bite.

How to Serve Turmeric Chickpea Rice Bowl Recipe

Turmeric Chickpea Bowls - Serving Suggestion

Garnishes

I love topping mine with fresh lemon wedges, a sprinkle of chopped parsley or cilantro, and a cooling dollop of Greek yogurt or Skyr. Sometimes, a handful of toasted pine nuts or almonds adds a little crunch and a delightful nutty touch.

Side Dishes

This bowl stands beautifully on its own but pairs wonderfully with warm pita bread or a crisp cucumber salad drizzled with a light vinaigrette for a refreshing contrast.

Creative Ways to Present

For casual gatherings, I’ve served this turmeric chickpea rice in colorful ceramic bowls lined up for guests to scoop their own portions. Adding bright roasted veggies or a swirl of harissa on top definitely impresses without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where they keep well for up to 4 days. The flavors actually deepen overnight, making for an even tastier lunch the next day.

Freezing

I've frozen this dish a couple of times and it reheats beautifully. Just make sure to cool it completely before freezing in portion-sized containers. Thaw overnight in the fridge for best texture.

Reheating

When warming leftovers, I like to add a splash of water or broth to loosen it up, then gently heat on the stove or microwave. Stir halfway through to keep everything evenly warm and creamy.

Frequently Asked Questions:

Can I use brown rice instead of basmati rice?

Absolutely! Brown rice can be used, but remember it will require a longer cooking time — about 40 minutes — so adjust the liquid accordingly and simmer gently until tender.

Is this recipe suitable for a Mediterranean diet?

Yes, this recipe fits perfectly within a Mediterranean diet framework, emphasizing whole plant foods, olive oil, and legumes while keeping things fresh and vibrant.

Can I make this recipe vegan?

Definitely! Just skip the Greek yogurt topping or substitute it with a plant-based yogurt alternative. The rest of the recipe is entirely vegan and packed with flavor.

How do I avoid the rice becoming mushy?

The key is to simmer gently and keep an eye on the cooking time. Start tasting the rice a few minutes before the suggested simmer time ends. Adding too much broth or overcooking leads to mushiness, so adjusting the liquid and heat as you go helps maintain the perfect texture.

Final Thoughts

This Turmeric Chickpea Rice Bowl Recipe holds a special place in my kitchen because it’s proof that nourishing, flavorful meals don’t have to be complicated. It’s bright, balanced, and effortlessly wholesome — perfect for those times when you want something cozy but vibrant. Give it a try and I’m confident it’ll become one of your favorites to come back to again and again.