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 can) 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 deeply comforting about this vibrant and nourishing Turmeric Chickpea Rice Bowl Recipe. It’s bursting with warm spices, fresh greens, and hearty chickpeas—an easy one-pot wonder that feels like a hug in a bowl.

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

I’ve made this dish countless times, especially on days I want something nourishing but fuss-free. The turmeric adds a subtle earthiness that pairs perfectly with the chickpeas and spinach, making it ideal for a Mediterranean diet or anyone craving wholesome flavors.

One-Pot Convenience: Minimal cleanup since everything cooks in one pan without sacrificing taste.
Vibrant, Healthy Flavors: Turmeric and oregano bring a wonderful aroma and health benefits to every bite.
Versatile and Customizable: You can easily swap veggies or add protein, tailoring it to what you have on hand.
Meal Prep Friendly: Stays fresh for days, making weekday lunches or quick dinners a breeze.

Ingredients & Why They Work

This turmeric chickpea rice bowl is all about the balance between earthy spices, fresh greens, and creamy chickpeas. Each ingredient shows up in the right way, from the gentle sweetness of leek to the fresh brightness of lemon juice at the end.

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: Adds richness and helps toast the turmeric for that warm, inviting flavor.
Leek (or onion): Provides a milder, sweeter base than onion, but you can swap onions if that’s easier.
Garlic: Grated garlic infuses the dish with aromatic depth—fresh is best!
Turmeric: The star spice, giving the dish its sunshine color and earthy taste.
Dried oregano: Offers a subtle herbal note that complements the chickpeas beautifully.
Spinach: Fresh greens add texture and a pop of color, along with nutrients.
Basmati rice: Its fragrant, fluffy quality pairs well, absorbing the broth and flavors.
Chickpeas: The hearty protein in the bowl, lending creaminess when cooked.
Vegetable broth: Builds flavor and cooks the rice perfectly.
Salt & pepper: Adjust to taste to bring everything together.
Lemon juice: A splash at the end provides bright acidity that lifts the whole dish.
Greek yogurt: Adds creamy tang and extra protein when dolloped on top.

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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 things I love most about this Turmeric Chickpea Rice Bowl Recipe is how much room there is to make it truly yours. I often switch up the greens based on what’s in season or on hand, and sometimes toss in a poached egg for extra protein.

Variation: When I want an earthier flavor, I swap spinach for kale or Swiss chard – the heartier leaves hold up beautifully.
Protein Boost: Adding a perfectly poached egg on top melts into the bowl like magic.
Spice Swap: If you can’t find turmeric, curry powder works as a tasty substitute.
Vegan Option: Skip the yogurt or use a dairy-free alternative to keep it plant-based without losing creaminess.

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 Until Soft and Sweet

Start by heating 2 tablespoons of extra virgin olive oil in your skillet over medium heat. Add the chopped leek and let it cook for about 4 minutes. You're aiming for soft, translucent slices that have released their sweetness — this base is crucial for that mellow depth. Don’t rush this step, and be sure to rinse the leek well before slicing to avoid any hidden grit.

Step 2: Add Garlic, Turmeric, Oregano & Spinach

Grate in 3 cloves of garlic, toss in 1 teaspoon each of turmeric and dried oregano, then stir in 5 cups of chopped spinach. Season with salt and pepper, and cook for 2 to 3 minutes until the spinach wilts and everything smells fragrant. Toasting the turmeric here releases its warm, earthy aroma — trust me, it makes all the difference.

Step 3: Stir in Rice and Chickpeas, Then Simmer

Add ½ cup of basmati rice and two cans of drained chickpeas. Stir everything to coat the rice and chickpeas in the spiced greens. Pour in 3 cups of vegetable broth, bring it to a boil, then reduce the heat and simmer gently. Let it cook for about 15 minutes, stirring occasionally, until the rice is tender but not mushy. Keep an eye on it — adding a touch more broth if you prefer it soupy or letting it cook uncovered for drier rice.

Step 4: Finish with Lemon Juice and Yogurt

Give the bowl a final taste and adjust the salt and pepper as needed. Remove from heat and squeeze fresh lemon juice over the top—this bright acidity really wakes the flavors up. Serve with a generous dollop of Greek yogurt or Skyr for creaminess. I love how the cool tang of the yogurt balances the warm spices perfectly.

Top Tip

Making this turmeric chickpea rice bowl over and over taught me a few little tricks that really up the flavor and texture every time. I’m excited to share them, as they’ve helped me turn what started as a simple dish into a family favorite!

Clean Leek Thoroughly: Leeks can trap sand, so slicing them in half and rinsing between layers is essential for a grit-free bite.
Toast Your Turmeric: Let it sizzle in hot oil to bring out its full earthy and warm flavor before adding liquids.
Don’t Rinse Store-Bought Rice: The starch on packaged basmati rice helps create a creamy texture— rinsing washes away that magic.
Simmer Gently: Avoid rushing the rice cooking on high heat; gentle simmering keeps the grains separate and fluffy without becoming mushy.

How to Serve Turmeric Chickpea Rice Bowl Recipe

Garnishes

I usually top mine with a spoonful of creamy Greek yogurt and a sprinkle of freshly chopped parsley. Sometimes I add a few toasted pumpkin seeds for crunch or a drizzle of chili oil if I want a bit of heat. Squeezing a little extra lemon over everything right before serving keeps the flavors bright and fresh.

Side Dishes

This bowl works beautifully alongside a crisp cucumber tomato salad or a simple roasted vegetable medley. If I’m feeling indulgent, some warm flatbread or pita rounds on the side are perfect for scooping up every delicious morsel.

Creative Ways to Present

For a special weekend brunch, I like assembling individual bowls layered with a poached egg, avocado slices, and a sprinkle of za’atar spice. It’s almost too pretty to eat—but not quite, as everyone raves about the flavor combo every time!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. It keeps lovely for up to 4 days and re-heats well without losing that comforting texture.

Freezing

I’ve frozen portions in freezer-safe containers, making sure they’re sealed tightly. When thawed overnight in the fridge, it reheats just as beautifully, though the greens may be a little softer—still delicious!

Reheating

I usually reheat gently on the stovetop or in the microwave with a splash of broth or water to keep the rice from drying out. A quick stir and it’s ready to serve, sometimes finishing with a fresh sprinkle of lemon juice and an extra dollop of yogurt.

Frequently Asked Questions:

Can I use other types of rice in the Turmeric Chickpea Rice Bowl Recipe?

Yes! While basmati rice works best for its fragrance and texture, jasmine rice or even brown rice can be used. Just remember brown rice needs a longer cooking time, so adjust accordingly.

Is this recipe vegan-friendly?

You can make this recipe vegan by omitting the Greek yogurt or swapping it for a plant-based alternative like coconut yogurt. The rest of the dish is naturally vegan-friendly and packed with plant-based protein.

How do I store leftovers to keep the rice from getting mushy?

Store leftovers in airtight containers in the fridge and avoid overcooking the rice initially. When reheating, add a little broth or water and reheat gently to refresh the grains and prevent mushiness.

Can I prepare this Turmeric Chickpea Rice Bowl Recipe ahead of time for meal prep?

Absolutely! This dish holds up well in the fridge for up to 4 days, making it an excellent meal prep option. It reheats quickly and stays flavorful, perfect for busy weekdays.

Final Thoughts

This recipe has become one of my kitchen staples — it’s satisfying, healthy, and effortlessly delicious. I genuinely hope you find the same comfort and joy in preparing and eating this Turmeric Chickpea Rice Bowl Recipe that I do. It’s a simple way to add a burst of flavor and nutrition to your week. Give it a try and let me know how you make it your own!