Description
This Turmeric Rice with Chickpeas is a vibrant, easy one-pot meal packed with plant-based protein, anti-inflammatory turmeric, and hearty chickpeas. A healthy, gluten-free, vegan dinner or side dish perfect for busy weeknights.
Ingredients
1 cup basmati rice
1 can chickpeas (15 oz), drained and rinsed
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 small onion, finely chopped
2 cloves garlic, minced
2 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent.
2. Stir in garlic, turmeric, and cumin. Cook for 1 minute until fragrant.
3. Add the basmati rice and stir to coat it with the spices and oil.
4. Pour in the vegetable broth and chickpeas. Season with salt and pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender.
6. Remove from heat and let rest for 5 minutes, covered.
7. Fluff the rice with a fork. Add lemon juice and chopped parsley.
8. Taste and adjust seasoning as needed. Serve warm.
Notes
Use canned chickpeas for convenience, but cooked-from-scratch chickpeas also work great.
To enhance the color and depth, let the spices toast briefly before adding rice.
A splash of lemon at the end lifts all the flavors beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Global Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg