This Turmeric rice with chickpeas and spinach is a vibrant, one-pot dinner that’s hearty, wholesome, and packed with flavor — an easy way to enjoy a nourishing, golden meal that feels as good as it tastes.
For more easy one-pot dinners, check out our Mediterranean lentil and orzo, Greek lentil soup, Mediterranean lentils and rice, Greek chickpea soup.
Why No-Fuss Cooking Beats Fancy Cooking
This Turmeric rice with chickpeas and spinach is a cozy, golden bowl of comfort that’s easy to make and deeply satisfying 🌿. The rice cooks right in the same pot, releasing its starch into the broth and making the dish naturally creamy without any added cream or butter. Chickpeas and spinach bring balance, texture, and color.
Louise and I came up with this recipe last night, after a long hike along the Adriatic coast near Monte San Bartolo, overlooking the Mediterranean Sea. It was sunny but cold, and by the time we got home, we wanted something warming, quick, and with minimal cleanup.
We tossed everything together — rice, chickpeas, spinach, and a teaspoon of vibrant turmeric we’d just bought from a gorgeous nature store in town 🌾. The dish turned out comforting, flavorful, and ready in under 30 minutes.
I topped mine with a poached egg, Louise with a spoonful of Greek yogurt — both simple, nourishing, and absolutely beautiful 😋.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: adds richness and Mediterranean flavor. Substitute avocado oil or cook with a splash of vegetable broth for a lighter option.
- Leek: gives a mild sweetness and depth. Replace with yellow onion or spring onions for a similar flavor.
- Garlic: essential for aroma and that classic Mediterranean base. Use garlic powder or shallots if fresh isn’t available.
- Turmeric: gives the rice its golden hue and warm flavor. Substitute curry powder or a pinch of saffron for a twist on this anti-inflammatory ingredient.
- Dried oregano: adds herbal notes common in Mediterranean cooking. Try thyme or Italian seasoning for variety.
- Spinach: brings color, fiber, and nutrients. Swap with kale or Swiss chard for a wholesome plant-based dinner.
- Basmati rice: light and fragrant, perfect for soaking up flavor. Substitute jasmine rice, brown rice, or long-grain rice. Keep in mind that cooking time changes based on the grain you choose.
- Chickpeas: add protein and heartiness. We use canned chickpeas for convenience but cooked chickpeas are great too. Substitute white beans or lentils for another healthy Mediterranean dinner option.
- Vegetable broth: creates a flavorful, golden base. Water with bouillon also works well.
- Lemon juice: brightens the dish. Substitute lime juice.
- Greek yogurt: creamy and tangy topping. Use low-fat Greek yogurt or Skyr for even more protein.
How to Make Turmeric Rice With Chickpeas and Spinach
Step 1. Sauté the Leek
Heat extra virgin olive oil in a large skillet or saucepan over medium heat. Add the sliced leek and cook for about 4 minutes, until soft and translucent. This step builds the savory base for your one-pot vegetarian meal.
Note: Leeks can be sandy. Trim the root and dark tops, slice in half lengthwise, and rinse well between layers to remove dirt before slicing.
Step 2. Add Flavor and Greens
Stir in the grated garlic, turmeric, dried oregano, and chopped spinach. Season with salt and black pepper. Cook for 2–3 minutes, until the spinach wilts and everything smells aromatic. The turmeric gives this anti-inflammatory rice its beautiful golden color.
Step 3. Add Rice and Chickpeas
Mix in the basmati rice and chickpeas, coating them in the fragrant oil and spices. Pour in the vegetable broth, bring to a boil, then reduce the heat to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the rice is tender. Add more broth if you prefer a creamier or soupier texture.
Note: Most supermarket rice is pre-cleaned, so no need to rinse — the starch makes the dish creamier.
Step 4. Finish and Serve
Taste and adjust for salt. Serve warm with a generous squeeze of fresh lemon juice and a dollop of Greek yogurt or Skyr on top for extra creaminess and protein. You can even add a poached egg on top for extra goodness. This wholesome plant-based dinner is comforting, balanced, and full of eastern Mediterranean flavor.
Tips
- Clean the leek well: Slice it in half lengthwise and rinse between the layers to remove hidden dirt or grit.
- Sauté for flavor: Take your time with the leek and garlic — this step builds depth for a healthy Mediterranean dinner.
- Toast the turmeric: Let the spice cook briefly in the oil before adding liquid to enhance its warm, earthy taste.
- Don’t rinse supermarket rice: It’s already clean and polished — keeping the starch helps create a creamier texture.
- Don’t overcook the rice: Simmer gently and taste toward the end — the rice should be tender but not mushy.
- Adjust consistency: Add more broth for a soupier dish or cook uncovered for a drier texture.
- Top with yogurt: Low-fat Greek yogurt or Skyr adds creaminess and protein for a high protein vegetarian dinner.
- Meal prep friendly: Keeps well for 3–4 days — perfect for weekday lunches or quick reheats.
Frequently Asked Questions
Yes! Brown rice works well but takes longer to cook — about 40 to 60 minutes. Add extra broth as needed for this wholesome plant based Mediterranean recipe.
Absolutely. Thaw it in the microwave to speed things up.
Yes, you can sauté the leek and garlic in a splash of vegetable broth instead of olive oil for a lighter, anti inflammatory vegetarian dinner.
Of course! White beans or lentils make great substitutes for chickpeas while keeping the dish high in fiber and protein.
Definitely. This recipe keeps for 3–4 days in the fridge and reheats beautifully — the flavors deepen over time.
Yes. Let it cool completely, portion into containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
More Easy Turmeric Recipes
- Turmeric lentil soup
- Turmeric chickpea stew
- Creamy lentil curry
- Coconut chickpea curry
- Curry lentil soup
- Mujadara
- Lentil eggplant curry
- Chickpea masala
If you tried this turmeric rice with chickpeas and spinach recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Turmeric Rice with Chickpeas (Mediterranean Diet Friendly)
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 about 5 cups / chopped
- ½ cup basmati rice or jasmine 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 add more to taste if you like a brothier dish
- ½ teaspoon salt or more to taste + black pepper to taste
- 1 lemon the juice
- 4 dollops Greek yogurt
Instructions
- Sauté the Leek: Heat 2 tablespoons extra virgin olive oil in a large skillet or saucepan over medium heat. Add 1 leek (sliced) and cook for about 4 minutes, until soft and translucent.Tip: Leek can be sandy. Slice it in half lengthwise, rinse well between the layers, shake off water, and slice thinly before cooking.
- Add Flavor and Greens: Stir in 3 cloves garlic (grated), 1 teaspoon turmeric, 1 teaspoon dried oregano, and 5 cups spinach (chopped). Season with ½ teaspoon salt and pepper. Cook for 2–3 minutes, until the spinach wilts and everything smells delicious.
- Add Rice and Chickpeas: Add ½ cup basmati rice and 2 cans chickpeas, stirring to coat them in the spices. Pour in 3 cups vegetable broth, bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally, until the rice is tender.Tip: No need to rinse supermarket rice — it’s clean and the starch helps make the dish naturally creamy.
- Finish and Serve: Taste and adjust seasoning. Serve warm with lemon juice and a dollop of Greek yogurt or Skyr. For extra protein, top with a poached egg.
Notes
- Olive oil → Avocado oil or a splash of vegetable broth.
- Leek → Yellow onion or spring onions.
- Garlic → Garlic powder or finely chopped shallots if fresh isn’t available.
- Turmeric → Curry powder or a pinch of saffron.
- Dried oregano → Thyme or Italian seasoning.
- Spinach → Kale or Swiss chard.
- Basmati rice → Jasmine rice or brown rice — adjust cooking time as needed.
- Chickpeas → White beans or lentils.
- Vegetable broth → Water with bouillon for quick flavor.
- Lemon juice → Lime juice.
- Greek yogurt → Low-fat Greek yogurt or Skyr.
- Clean the leek well: Slice in half and rinse between layers to wash away any hidden dirt.
- Sauté for flavor: Take your time with the leek and garlic — it builds depth and aroma.
- Toast the turmeric: Let it sizzle in the oil to bring out its warm, earthy flavor.
- Don’t rinse supermarket rice: It’s already clean — the starch helps make the dish naturally creamy.
- Don’t overcook the rice: Simmer gently and taste near the end; it should be tender, not mushy.
- Adjust consistency: Add more broth for a soupier texture or cook uncovered for a drier finish.
- Top with yogurt: Low-fat Greek yogurt or Skyr adds creaminess and extra protein.
- Meal prep friendly: Lasts up to 4 days — great for healthy weekday lunches or quick dinners.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
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This recipe looks delicious. I love all the ingredients and the health benefits. I will definitely try it. Thanks for sharing.
Fantastic, Rebecca, I’m so glad that you like it!! Thanks for cooking along with us 🙂
Kindest, Louise
This is absolutely deeeelicious. I’m always trying to get my husband to eat less meat especially because of his heart condition. Also as pensioners we cannot afford to eat meat all the time. This is easy and quick to prepare and uses pantry staples. Thank you!
Fantastic, Tessa!! I’m so happy that you both enjoyed it (and that it suits your diet and wallet).
Thank you so much for trying it and for leaving a review. All the best,
Louise
I love your recipes.
Not much energy these days but love good wholesome food
Thank you.
Hi Gloria. Well, we’re just happy that you are here 🙂 Good, wholesome food is the best, you are so right.
Thank you for your comment, we appreciate you!