Description
A vibrant and healthy Mediterranean-inspired turmeric rice with chickpeas, sautéed leek, spinach, and aromatic spices, served with a refreshing lemon juice and creamy Greek yogurt topping. Perfect for a nutritious vegetarian main or side dish.
Ingredients
Scale
Main 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 chopped
- ½ cup basmati rice uncooked
- 2 cans chickpeas (15 oz / 400 g each can) drained and rinsed (or 3 cups cooked chickpeas)
- 3 cups vegetable broth
- ½ teaspoon salt (or more to taste)
- Black pepper to taste
- 1 lemon juiced
- 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 the chopped leek and cook for about 4 minutes until soft and translucent, stirring occasionally. Tip: Clean the leek well by slicing in half and rinsing between the layers to remove any dirt.
- Add flavor and greens: Stir in the grated garlic, turmeric, dried oregano, chopped spinach, salt, and pepper. Cook for 2 to 3 minutes until the spinach wilts and the mixture is fragrant, allowing the turmeric to toast slightly in the oil to enhance its flavor.
- Add rice and chickpeas: Mix in the uncooked basmati rice and drained chickpeas, stirring well to coat them with the spices. Pour in the vegetable broth, bring to a boil, then reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally, until the rice is tender but not mushy.
- Finish and serve: Taste and adjust seasoning if necessary. Serve the turmeric rice warm topped with fresh lemon juice and a dollop of Greek yogurt or Skyr. For extra protein, you may add a poached egg on top.
Notes
- Olive oil can be substituted with avocado oil or a splash of vegetable broth for a lighter option.
- If leek is not available, use a yellow onion or spring onions as alternative.
- Fresh garlic can be replaced with garlic powder or finely chopped shallots.
- Instead of turmeric, use curry powder or a pinch of saffron to vary flavors.
- Dried oregano can be swapped with thyme or Italian seasoning for a different herb profile.
- Spinach can be replaced by kale or Swiss chard based on availability.
- Basmati rice can be substituted with jasmine rice or brown rice, adjusting cooking times as needed.
- Chickpeas can be replaced with white beans or lentils for variety.
- Vegetable broth may be substituted with water and bouillon cubes for quick flavor enhancement.
- Lemon juice can be replaced with lime juice for a different citrus twist.
- Greek yogurt can be substituted with low-fat Greek yogurt or Skyr for creaminess.
- Do not rinse supermarket rice as the starch helps achieve a creamy texture.
- Do not overcook the rice; simmer gently and taste near the end to ensure it is tender but firm.
- Adjust the consistency by adding more broth for a soupier dish or cooking uncovered for a drier result.
- This dish lasts up to 4 days when refrigerated, making it ideal for meal prepping healthy lunches or quick dinners.
- Top with yogurt to add creaminess and boost protein content.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg
