Description
A vibrant and healthy Turmeric Rice with Chickpeas recipe that combines aromatic spices, fresh spinach, and creamy Greek yogurt, perfect for a Mediterranean diet-friendly meal. This dish is easy to prepare on the stovetop and packed with flavor and nutrition.
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 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
Instructions
- Sauté the Leek: Heat 2 tablespoons 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. Remember to rinse the leek well before cooking to remove any sand or dirt.
- Add Flavor and Greens: Stir in grated garlic, turmeric, and dried oregano. Add the chopped spinach and season with salt and black pepper. Cook for 2 to 3 minutes until the spinach wilts and the mixture becomes fragrant.
- Add Rice and Chickpeas: Add the uncooked basmati rice and drained chickpeas to the pan, stirring to coat them evenly with the spices. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer gently for about 15 minutes. Stir occasionally until the rice is tender.
- Finish and Serve: Taste the rice and adjust seasoning as needed. Serve warm with a squeeze of fresh lemon juice and a dollop of Greek yogurt. Optionally, top with a poached egg for extra protein.
Notes
- Olive oil can be substituted with avocado oil or a splash of vegetable broth for a lighter option.
- If you don't have leek, use yellow onion or spring onions as alternatives.
- Garlic powder or finely chopped shallots can replace fresh garlic if needed.
- Substitute turmeric with curry powder or a pinch of saffron for a different flavor twist.
- Dried oregano can be replaced by thyme or Italian seasoning.
- Replace spinach with kale or Swiss chard for variety.
- Use jasmine rice or brown rice instead of basmati; adjust cooking time accordingly.
- Chickpeas can be swapped for white beans or lentils based on preference.
- Vegetable broth may be substituted with water and bouillon for quick flavor.
- Lemon juice can be replaced with lime juice.
- Greek yogurt may be substituted with low-fat Greek yogurt or Skyr for a similar creamy texture.
- Do not rinse supermarket rice to retain its natural starch, which makes the dish creamy.
- Simmer gently and avoid overcooking the rice to prevent mushiness.
- Add more broth to make the dish soupier or cook uncovered to dry it out.
- This dish keeps well for up to 4 days, ideal for meal prepping lunches or dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
