Description
A flavorful and nutritious dish combining turmeric rice and chickpeas.
Ingredients
Scale
- 1 cup long-grain basmati rice, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 3/4 cups vegetable broth or water
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 teaspoon chili flakes (optional)
- Juice of 1/2 lemon
- 1/4 cup chopped parsley or cilantro
- Plain yogurt or tahini for serving
- Fresh dill for garnish
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for about 4 to 5 minutes until the onion becomes soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds.
- Introduce the ground turmeric, cumin, and smoked paprika to the sautéed onion and garlic. Stir for roughly 1 minute.
- Pour in the rinsed basmati rice along with the drained chickpeas. Stir thoroughly to ensure the grains of rice are coated with the spice mixture.
- Add the 1 3/4 cups of vegetable broth or water. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for approximately 15 minutes.
- After cooking, turn off the heat but leave the saucepan covered for an additional 5 to 10 minutes.
- Use a fork to fluff the rice gently, stir in the lemon juice and fresh herbs, and serve with yogurt or tahini.
Notes
Adjust the level of spiciness as preferred. For added richness, use homemade vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: Varies based on broth used
- Protein: 12 g