Description
A vibrant and wholesome Mediterranean-inspired Turmeric Rice with Chickpeas, packed with flavor from turmeric, oregano, and fresh spinach. This easy one-pan meal is perfect for a nutritious lunch or dinner and can be tailored with simple substitutions.
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 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
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. Make sure to clean the leek properly by slicing it in half lengthwise and rinsing between layers to remove any grit.
- 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 mixture becomes fragrant.
- Add Rice and Chickpeas: Add the uncooked basmati rice and drained chickpeas to the pan. Stir to coat everything in the spices. Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat to a simmer and cook for about 15 minutes, stirring occasionally, until the rice is tender.
- Finish and Serve: Taste and adjust seasoning if needed. Serve warm, drizzling fresh lemon juice over the top and adding a dollop of Greek yogurt or Skyr for creaminess. Optionally, top with a poached egg for extra protein.
Notes
- Substitutions: Use avocado oil instead of olive oil or vegetable broth for sautéing.
- Replace leek with yellow onion or spring onions if unavailable.
- Garlic powder or finely chopped shallots can substitute fresh garlic.
- Use curry powder or saffron if turmeric is not on hand.
- Swap dried oregano for thyme or Italian seasoning.
- Spinach can be replaced with kale or Swiss chard.
- Jasmine rice or brown rice can replace basmati rice, adjusting cooking time accordingly.
- White beans or lentils are good alternatives to chickpeas.
- Use water plus bouillon if vegetable broth is unavailable.
- Substitute lime juice for lemon juice.
- Replace Greek yogurt with low-fat Greek yogurt or Skyr for a lighter option.
- Tip: Do not rinse supermarket rice, as its starch creates a creamy texture.
- Simmer gently to avoid overcooking rice; it should be tender but not mushy.
- Add more broth if a soupier consistency is preferred or cook uncovered for a drier finish.
- Meal prep friendly: Keeps up to 4 days refrigerated for quick and healthy meals.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg
