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–+ servings
One pot turmeric rice with chickpeas and spinach easy Mediterranean dinner ready in 30 minutes.

Turmeric Rice with Chickpeas (Mediterranean Diet Friendly)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (150 g) spinach about 5 cups / chopped
  • ½ cup (100 g) 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 (750 ml) 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

  • 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.
    Step 1 Sautéing leek and garlic in olive oil for the base of turmeric rice with chickpeas.
  • 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.
    Step 2 Adding turmeric oregano and spinach to the pan for a colorful anti inflammatory vegetarian dinner.
  • 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.
    Step 3 Stirring basmati rice and chickpeas in fragrant broth for a creamy one pot Mediterranean recipe.
  • 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.
    Step 4 Finished turmeric rice with chickpeas and spinach topped with Greek yogurt and lemon ready to serve.
Substitutions
  • 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.
 
Tips
  • 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.
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