There's something so comforting about warm spices and hearty veggies coming together in one bowl, and this Turmeric Chickpea Rice Bowl Recipe hits all the right notes. The golden hue of turmeric, the creamy chickpeas, and the fresh spinach create a dish that’s both wholesome and deeply satisfying — perfect for a quick weeknight dinner or meal prep.

A large round white pot with blue handles holds a yellow-green mixture with chickpeas and spinach leaves visible throughout. The chickpeas are round and light yellow, scattered evenly on the thick, bubbling yellow-green base, which has a creamy texture with some darker green spinach strands mixed in. The pot sits on a black square stove top on a white marbled surface, showing some splashes of the yellow-green mixture on the pot's inner edge. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Turmeric Chickpea Rice Bowl Recipe
Top Tip
How to Serve Turmeric Chickpea Rice Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turmeric Chickpea Rice Bowl Recipe

Why You'll Love This Recipe

I've made a lot of one-pot meals, but this Turmeric Chickpea Rice Bowl Recipe stands out because it’s vibrant, simple, and packs a nutritional punch. It’s one of those recipes you can lean on when you want something healthy but without fussing over complicated steps.

Rich Flavor from Simple Ingredients: Turmeric and oregano give this dish a warm, earthy depth without needing dozens of spices.
Quick & One-Pot Wonder: You get a complete meal with minimal cleanup, which I always appreciate after a long day.
Plant-Based Protein Boost: Chickpeas add that satisfying texture and protein to keep you full and happy.
Totally Flexible: Whether you swap spinach for kale or basmati rice for jasmine, this recipe adapts without losing its magic.

Ingredients & Why They Work

These ingredients come together like a well-tuned orchestra — each brings flavor, texture, or nutrition that complements the others. Plus, they’re easy-to-find, budget-friendly staples that you can pick up on your next grocery run.

Flat lay of fresh whole leeks sliced lengthwise with bright green and white layers, three plump unpeeled garlic cloves, a small white ceramic bowl of vibrant golden turmeric powder, a small white ceramic bowl filled with dried oregano leaves, a generous pile of fresh dark green chopped spinach leaves, an uncooked mound of fluffy basmati rice grains, a small white ceramic bowl holding beige cooked chickpeas, a small white ceramic bowl filled with clear vegetable broth, a bright yellow whole lemon with smooth skin, and four dollops of creamy white Greek yogurt neatly placed in a simple white ceramic bowl, all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Its fruity richness helps sauté ingredients smoothly and enriches the flavors.
Leek or onion: Adds a sweet, gentle base flavor — cleaning the leek well keeps grit out of your dish.
Garlic: The classic aromatic that wakes up the whole bowl.
Turmeric: This golden spice brings warmth and a subtle earthiness, plus amazing color.
Dried oregano: Provides a Mediterranean herbal lift.
Spinach: Adds freshness, vibrant color, and a boost of iron and vitamins.
Basmati rice: Its fragrant grains cook fluffy and absorb the broth beautifully.
Chickpeas: The heart of the dish, delivering creaminess and plant-based protein.
Vegetable broth: Infuses the rice and chickpeas with deep savory flavor.
Salt and black pepper: To taste — they bring the whole dish together.
Lemon juice: Brightens everything up with a fresh zing.
Greek yogurt or Skyr: The creamy topping that balances the spices and adds protein.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this rice bowl by swapping in what I have on hand or adjusting the spices to match my mood. You really can’t go wrong, so feel free to make it your own — that’s half the fun.

Variation: I sometimes replace spinach with kale or Swiss chard for a heartier green — it’s delicious and adds a different texture.
Protein switch-up: If chickpeas aren’t your thing, white beans or lentils work just as well.
Rice substitutes: Jasmine rice makes it wonderfully fragrant, but brown rice is a great whole grain option (just cook longer).
Spice swap: Adding a pinch of curry powder or even smoked paprika can take this bowl in a new direction.

Step-by-Step: How I Make Turmeric Chickpea Rice Bowl Recipe

A blue bowl filled with a thick yellow curry made of chickpeas mixed with small green leafy vegetables and yellow rice. On top, there is a large dollop of white yogurt sprinkled with small red chili flakes in the middle. A gold spoon is scooping some curry from the bowl. The bowl sits on a white marbled surface with a small bowl of yellow spice and a lemon slice in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Leek or Onion Until Soft

Heat 2 tablespoons of extra virgin olive oil in a large skillet or saucepan over medium heat. Add the chopped leek (if you use leek, don’t forget to rinse it well to get rid of any hidden grit) or a large onion, and cook for about 4 minutes until soft and translucent. This step builds a flavorful base and softens the veggies for that melt-in-your-mouth texture.

Step 2: Add Garlic, Turmeric, Oregano & Spinach

Grate or finely mince 3 cloves of garlic and stir into the pan along with 1 teaspoon turmeric and 1 teaspoon dried oregano. Let those spices toast for about 30 seconds to coax out their aromas. Then stir in about 5 cups of chopped spinach. Season with ½ teaspoon salt and some black pepper. Cook for 2–3 minutes until the spinach wilts and everything smells irresistibly fragrant.

Step 3: Stir in Rice and Chickpeas, Pour Broth, Simmer

Add ½ cup basmati rice and two cans of drained and rinsed chickpeas (or about 3 cups if using cooked chickpeas). Stir everything to coat the rice and chickpeas in those beautiful spices. Pour in 3 cups vegetable broth, bring it all to a boil, then reduce to a simmer. Cover and gently cook for about 15 minutes, stirring occasionally, until the rice is tender but not mushy.

Step 4: Finish with Lemon Juice & Serve

Taste your turmeric chickpea rice bowl and adjust salt or pepper if needed. Squeeze the juice of one lemon over the dish for a refreshing pop, then serve it warm with dollops of creamy Greek yogurt or Skyr on the side. I sometimes add a poached egg for extra protein and richness — it’s a total game changer.

Top Tip

I’ve made this Turmeric Chickpea Rice Bowl Recipe countless times, and a few tricks really made a difference in flavor and texture that I want to share so your dish turns out perfect on the first try.

Clean the Leek Thoroughly: Leeks can hold grit between their layers, so slicing them in half and rinsing under cold water is key to avoid any unpleasant crunch.
Toast Spices in Oil: Letting turmeric and oregano sizzle a bit in the olive oil before adding liquids releases their full flavor potential.
Don’t Rinse Store-Bought Rice: It might seem odd, but unwashed basmati rice helps make the dish slightly creamy due to the natural starch — gives this bowl a subtle, luscious texture.
Watch the Rice Doneness: Simmer gently and test towards the end — tender is perfect, mushy is not, so keep an eye to avoid overcooking.

How to Serve Turmeric Chickpea Rice Bowl Recipe

turmeric chickpea bowl - Serving Suggestion

Garnishes

I’m a big fan of topping this bowl with a generous dollop of Greek yogurt or Skyr because it cools the warm spices and adds richness. Fresh chopped parsley or coriander is another favorite — it brightens the dish beautifully. Sometimes I sprinkle toasted nuts or seeds for extra crunch.

Side Dishes

This bowl is hearty on its own but pairs really well with a crisp side salad or some warm flatbread to scoop it up. Roasted vegetables like carrots or cauliflower work nicely for added texture and flavor variety.

Creative Ways to Present

For a dinner party, try serving this turmeric chickpea rice in individual shallow bowls layered with colorful garnishes — a sprinkle of pomegranate seeds or finely sliced radishes adds a pop of color and festive flair that guests love.

Make Ahead and Storage

Storing Leftovers

I store any leftover turmeric chickpea rice in an airtight container in the fridge for up to 4 days. It holds its flavor and texture well, making it ideal for quick lunches during a busy week.

Freezing

This recipe freezes surprisingly well. I portion it into meal-sized containers and freeze. When thawing, I prefer an overnight fridge thaw for best texture, then reheat gently to avoid dryness.

Reheating

When reheating, I add a little splash of water or broth to loosen it up if needed and warm gently on the stovetop or microwave. Then I always top with a fresh dollop of yogurt to restore creaminess.

Frequently Asked Questions:

Can I use brown rice instead of basmati rice?

Yes! Brown rice works well but requires a longer cooking time — about 40-45 minutes. Make sure to add extra broth or water to keep it from drying out, and adjust simmering accordingly.

Do I have to rinse chickpeas before adding them?

If you’re using canned chickpeas, rinsing them helps remove excess salt and starch, making the dish cleaner and less sticky. It’s a quick step that enhances the overall texture and flavor.

Can I make this recipe vegan?

Absolutely! Simply skip the Greek yogurt topping or use a plant-based yogurt alternative to keep it vegan without losing creaminess and balance.

What if I don’t have turmeric on hand?

You can substitute turmeric with curry powder, a pinch of saffron, or even smoked paprika for a slightly different flavor profile. Each will still keep that beautiful golden color and warmth in the dish.

Final Thoughts

This Turmeric Chickpea Rice Bowl Recipe feels like a warm hug from the kitchen. It’s simply one of those dishes I find myself craving again and again because it’s healthy, satisfying, and packed with comforting flavor. I hope you’ll give it a try and make it your own little ritual on busy days — it’s a happy, nourishing bowl that’s as approachable as it is delicious.