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; 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; 3 cups vegetable broth; ½ teaspoon salt; Black pepper to taste; 1 lemon, juiced; 4 dollops Greek yogurt

There's something about the warm, golden hue of turmeric paired with hearty chickpeas and fluffy rice that just makes this bowl feel like a cozy hug on a plate. This Turmeric Chickpea Rice Bowl Recipe is a vibrant, wholesome meal you'll want to make again and again — trust me, it’s a Mediterranean-inspired favorite for good reason.

A large white pot with blue handles sits on a dark stove, filled with a thick chickpea stew. The dish has a yellowish-green color showing cooked chickpeas mixed with wilted green leafy vegetables, suspended in a slightly bubbling sauce. Small herbs and spices are visible throughout the stew, and some sauce is splattered on the inner sides of the pot. The pot is placed on a wooden surface with a white marbled texture. 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

This Turmeric Chickpea Rice Bowl Recipe has this perfect blend of simplicity, flavor, and nutrition that always impresses on busy nights or laid-back weekends. It’s one of those dishes that fills your kitchen with a wonderful aroma and leaves you feeling satisfied and energized.

Rich Golden Flavor: The turmeric adds a warm, earthy note that colors the dish beautifully and tastes amazing.
Hearty & Nourishing: Chickpeas and spinach pack in fiber, protein, and vitamins, making this bowl a true superfood meal.
One-Pan Wonder: This recipe comes together in a single skillet, lowering cleanup and speeding up dinner time.
Customizable & Versatile: You can easily swap ingredients based on what you have, and it works well as a meal prep option too.

Ingredients & Why They Work

Each ingredient in this Turmeric Chickpea Rice Bowl Recipe plays an essential role in flavor and texture — from the aromatic leek to the hearty chickpeas. I always recommend fresh spinach and good-quality vegetable broth to make the dish pop. Here’s what you need and why:

Flat lay of a small pile of uncooked basmati rice grains, two whole uncracked brown eggs, a fresh whole lemon with smooth yellow skin, a bunch of vibrant green spinach leaves roughly chopped, a large pale green leek sliced into thin rounds, three whole garlic bulbs with papery white skins, a small white ceramic bowl filled with golden extra virgin olive oil, a small white ceramic bowl of bright yellow turmeric powder, a small white ceramic bowl of dried oregano leaves, two small white ceramic bowls containing cooked beige chickpeas, a small white ceramic bowl filled with clear vegetable broth, and four dollops of thick creamy white Greek yogurt arranged symmetrically, all 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: It creates a flavorful base and gently carries the turmeric’s warmth without overpowering.
Leek (or onion): Provides a subtle sweetness and depth when sautéed, making every bite more interesting.
Garlic: Fresh grated garlic adds a sharp, garlicky aroma that pairs perfectly with turmeric.
Turmeric: The star spice here — it adds vibrant color and a delicate, earthy flavor that's uniquely comforting.
Dried oregano: Enhances the Mediterranean vibe with a touch of herbal brightness.
Spinach: Adds a fresh green lift and vitamins, wilting into the rice for a beautiful texture.
Basmati rice: My go-to for its fluffy grains and fragrance that absorb the spices so well.
Chickpeas: The hearty protein boost that keeps you full and adds a lovely bite.
Vegetable broth: Brings everything together with flavor and moisture — feel free to add a bit more if you prefer a saucier bowl.
Salt & black pepper: To season and balance the flavors just right.
Lemon juice: A spritz at the end adds brightness that wakes up the whole bowl.
Greek yogurt: The creamy finish that compliments the spices and adds cooling richness.

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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

I love tweaking this recipe for different moods and moods of the season — you can easily swap out veggies or switch up spices to make it yours. Don’t hesitate to try your favorite greens or add a different legume.

Variation: I sometimes swap spinach with kale for more bite and extra nutrients, especially when kale is in season — just cook it a little longer so it softens nicely.
Protein boost: Adding a poached or soft-boiled egg on top makes it feel more indulgent and provides extra protein.
Spice twist: Toss in a pinch of smoked paprika or curry powder alongside turmeric for a different flavor profile.
Mood booster: Swap Greek yogurt for Skyr or a dollop of tahini if you want a nutty, creamy flavor without dairy.

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

A close-up of a blue bowl filled with a thick yellow chickpea and spinach stew mixed with rice, showing many whole chickpeas scattered evenly throughout. On top of the stew, there is a dollop of white yogurt sprinkled with red chili flakes. A gold spoon is scooping up some of the stew near the center, lifting the mixture above the bowl. The bowl sits on a white marbled surface with a small metal bowl of orange powder and a lemon partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Leek Until Tender and Translucent

Heat 2 tablespoons of extra virgin olive oil in a large skillet or saucepan over medium heat. While it warms up, slice your leek thinly — a good trick is to cut it in half lengthwise and rinse between layers to wash away any hidden sand or dirt. Once the oil is shimmering, add the leek and cook, stirring occasionally for about 4 minutes. You want it to soften and become translucent, releasing its sweet aroma. This is where the base flavor builds, so don’t rush it!

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

Next, stir in 3 cloves of freshly grated garlic, 1 teaspoon turmeric, and 1 teaspoon dried oregano. Be sure to let the turmeric sizzle in the oil for a moment — this toast brings out its warm, earthy character that really makes the dish sing. Immediately add your 5 cups of chopped spinach along with ½ teaspoon salt and a pinch of black pepper. Cook everything together for 2 to 3 minutes until the spinach is wilted and soft but still vibrant green.

Step 3: Stir in Rice, Chickpeas, and Broth; Simmer Gently

Now, add ½ cup basmati rice and 2 cans of drained and rinsed chickpeas to the pan. Stir gently to coat everything in those beautiful spices. Pour in 3 cups of vegetable broth, bring it to a boil, then reduce the heat to low. Let it simmer uncovered for around 15 minutes, stirring occasionally to prevent sticking. You'll know the rice is ready when it’s tender but still fluffy — don’t let it turn mushy. If you like it more brothy, add a bit more broth during cooking.

Step 4: Finish with Lemon Juice and Greek Yogurt

Once the rice is tender and the chickpeas warmed through, give everything a thorough taste and adjust salt and pepper as needed. Turn off the heat, squeeze the juice of one fresh lemon over the top, and stir lightly. Serve your turmeric chickpea rice bowl warm, topping each serving with a generous dollop of creamy Greek yogurt. This cooling touch balances the turmeric's earthiness perfectly— and if you’re feeling fancy, add a soft-poached egg for an extra creamy protein hit.

Top Tip

Over the years, I’ve learned that the small steps make a big difference with this dish. Taking the time to properly sauté the leek and toast the turmeric transforms this humble bowl into something special. Here are the nuggets of wisdom I wish I knew from day one:

Wash the Leek Well: Leeks can hide grit in their layers, so always rinse thoroughly — it saves you from a gritty surprise later.
Toast the Turmeric: Let it briefly sizzle in warm oil to release its natural oils and enhance flavor — this really elevates the dish.
Don’t Rinse Your Rice: Unlike some recipes, there’s no need to rinse supermarket basmati rice here — the starch helps create a naturally creamy texture.
Test the Rice Early: Start tasting around 12 minutes into simmering to catch it at perfect tenderness — not mushy, not crunchy.

How to Serve Turmeric Chickpea Rice Bowl Recipe

Turmeric Chickpea Bowl - Serving Suggestion

Garnishes

I love topping my turmeric chickpea rice bowl with fresh herbs like parsley or cilantro to add a fresh pop and color. A sprinkle of toasted nuts or seeds (think pumpkin or sunflower) brings that lovely crunch. Of course, the creamy dollop of Greek yogurt at the end is my signature touch for that cool, tangy contrast.

Side Dishes

Simple sides work best here. A crisp cucumber salad or roasted vegetables like carrots and cauliflower pair beautifully without overpowering the flavors. Sometimes I serve it alongside warm pita bread — it’s perfect for scooping up every last bit.

Creative Ways to Present

For dinner parties, I like to layer the turmeric chickpea rice bowl in clear glass jars with the creamy yogurt at the top for an inviting layered look. Alternatively, serve it in bowls lined with large leafy greens for a fresh, bright presentation that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge — they keep brilliantly for up to 4 days. When it cools, the rice soaks up the broth, creating a thicker texture that tastes even better the next day.

Freezing

This Turmeric Chickpea Rice Bowl Recipe freezes well, making it perfect for meal prep. I portion it into freezer-safe containers and freeze for up to 3 months. When thawing, I recommend moving it to the fridge overnight for best texture preservation.

Reheating

Reheat gently on the stovetop with a splash of water or broth to loosen the mix, stirring often to avoid sticking. The flavors remain vibrant and the texture softens nicely. Add your lemon and yogurt fresh when serving to keep the bright, fresh taste intact.

Frequently Asked Questions:

Can I use brown rice instead of basmati rice in this recipe?

Yes! You can substitute brown rice for basmati rice, but just keep in mind that brown rice takes longer to cook. You’ll need to simmer the mixture for about 40-45 minutes instead of 15, and you might need to add extra broth during cooking to keep it from drying out.

Do I have to use fresh spinach or can I use frozen?

Fresh spinach is ideal as it wilts beautifully and adds a bright green color. However, if you only have frozen spinach on hand, it works too — just thaw and drain it well before adding to the pan to avoid excess water making the dish soggy.

How do I make this recipe vegan if I don’t want to use Greek yogurt?

You can skip the Greek yogurt or swap it for a plant-based yogurt alternative such as coconut or almond yogurt to keep it vegan. Tahini drizzled on top also adds a creamy, nutty element that’s delicious.

Is it important to rinse the canned chickpeas?

Yes, rinsing canned chickpeas is a good practice to remove excess sodium and the canned flavor. Rinse them under cold water until the liquid runs clear to improve taste and texture in the recipe.

Final Thoughts

This Turmeric Chickpea Rice Bowl Recipe holds such a cozy, nourishing place in my kitchen routine. It’s straightforward yet layered with flavor, a real feel-good meal that you can have on the table in under 35 minutes. I promise once you try it, you’ll love how versatile and satisfying a one-pan dish like this can be — it’s like a taste of the Mediterranean made just for you. Give it a go and make it your own; I’m rooting for you to love it as much as I do!