Description
A flavorful and vibrant turmeric rice with chickpeas dish, inspired by Mediterranean cuisine, featuring sautéed leeks, garlic, spinach, and aromatic spices. This nutritious one-pot meal is perfect for a healthy lunch or dinner, served with fresh lemon juice and creamy Greek yogurt for added richness.
Ingredients
Scale
Main 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
Instructions
- Sauté the Leek: Heat 2 tablespoons of 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 the leek is rinsed well to remove any grit before cooking.
- 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 ingredients are fragrant.
- Add Rice and Chickpeas: Add the basmati rice and drained chickpeas to the skillet, stirring to coat them with 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 and the liquid is absorbed.
- Finish and Serve: Taste and adjust the seasoning if needed. Serve the turmeric rice warm, drizzled with fresh lemon juice and topped with dollops of Greek yogurt. Optionally, add a poached egg on top for extra protein.
Notes
- Olive oil can be substituted with avocado oil or a splash of vegetable broth for sautéing.
- If you don’t have leek, use a yellow onion or spring onions instead.
- Fresh garlic can be replaced with garlic powder or finely chopped shallots if unavailable.
- Turmeric can be swapped for curry powder or a pinch of saffron for a different flavor profile.
- Dried oregano may be replaced with thyme or Italian seasoning.
- Spinach can be substituted with kale or Swiss chard.
- Basmati rice can be switched to jasmine rice or brown rice; adjust cooking time accordingly.
- Chickpeas may be replaced with white beans or lentils for variation.
- Vegetable broth can be replaced with water and bouillon cubes for easier preparation.
- Lemon juice can be substituted with lime juice for a zesty twist.
- Greek yogurt can be replaced with low-fat Greek yogurt or Skyr for creaminess with less fat.
- Ensure the leek is thoroughly cleaned by rinsing between layers to remove sand.
- Don’t rinse supermarket rice as the starch helps make the dish creamy.
- Avoid overcooking the rice to maintain a tender but non-mushy texture.
- Add more broth for a soupier dish or cook uncovered longer for a drier finish.
- This dish lasts up to 4 days in the refrigerator, making it great for meal prepping healthy lunches or dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg
