Description
This Turmeric Rice with Chickpeas recipe is a flavorful, one-pot meal packed with anti-inflammatory turmeric, protein-rich chickpeas, and aromatic spices. Perfect for healthy weeknight dinners or meal prep, this easy vegan turmeric rice is naturally gluten-free and full of cozy comfort.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 cup basmati rice
2 cups vegetable broth
1 can chickpeas, drained and rinsed (15 oz)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Instructions
1. Heat olive oil in a pot over medium heat. Add chopped onion and cook until soft and translucent, about 5–6 minutes.
2. Stir in minced garlic, turmeric, cumin, and cinnamon. Let the spices bloom for about 1 minute, stirring constantly.
3. Add basmati rice and stir well to coat each grain in the spice mixture. Toast the rice for 1–2 minutes.
4. Pour in vegetable broth and bring to a boil. Reduce the heat to low, cover, and let simmer for 15–18 minutes or until rice is cooked.
5. Fluff the rice with a fork and gently stir in the drained chickpeas. Let them warm through for 3–4 minutes.
6. Season with salt and pepper. Finish with lemon juice and chopped parsley. Serve warm.
Notes
This recipe is ideal for meal prep and tastes even better the next day.
You can swap basmati rice with jasmine or brown rice (adjust liquid and time).
To make it oil-free, sauté the aromatics with a splash of broth instead of olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg