Name: Turmeric Chickpea Rice Bake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1 leek, chopped; 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), drained and rinsed; 3 cups vegetable broth; ½ teaspoon salt; Black pepper, to taste; 1 lemon, juice only; 4 dollops Greek yogurt

There’s something wonderfully comforting about a dish that’s both vibrant and nourishing, and this Turmeric Chickpea Rice Bake Recipe fits the bill perfectly. It combines earthy turmeric, hearty chickpeas, and fluffy rice into one warm, homey meal that’s as good for your body as it is for your soul.

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 Bake Recipe
Top Tip
How to Serve Turmeric Chickpea Rice Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turmeric Chickpea Rice Bake Recipe

Why You'll Love This Recipe

I absolutely adore this Turmeric Chickpea Rice Bake Recipe because it’s not only packed with flavor but is incredibly simple to make. It feels cozy, like something you’d want to come home to after a busy day, and it’s flexible enough to suit many tastes and lifestyles.

Bold Flavor Combination: Turmeric and garlic create a fragrant base with a touch of spice that awakens your senses.
Wholesome & Filling: Chickpeas add protein and fiber, making this dish satisfying and nutritious.
Simple Yet Elegant: It’s an easy one-pan meal that looks and tastes like you put in way more effort than you did.
Family Friendly: It’s perfect for meal prep, leftovers, and welcoming everyone to the table, vegetarian or not.

Ingredients & Why They Work

The magic in this turmeric chickpea rice bake starts with simple, everyday ingredients that come together beautifully. Each one plays a key role, whether it’s layering flavor, adding nutrition, or creating the perfect texture. Before you shop, consider grabbing fresh leeks and good-quality turmeric to really make it pop.

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: Brings richness and helps bloom the spices for a deep, warm flavor.
Leek: Adds sweetness and a gentle oniony aroma; just be sure to wash it well to avoid any grit.
Garlic: Fresh grated garlic infuses the dish with savory depth.
Turmeric: The star ingredient for color and that earthy, slightly bitter warmth.
Dried oregano: Provides a Mediterranean herbal touch that complements the turmeric.
Spinach: A great way to sneak in greens; it wilts down and blends smoothly.
Basmati rice: Fluffy and aromatic, perfect for soaking up the broth and flavors.
Chickpeas: Protein-rich and hearty, they add texture and substance.
Vegetable broth: Keeps the bake moist and adds savory layers.
Salt & black pepper: Essential for balancing and enhancing all the flavors.
Lemon juice: Brightens the whole dish with a fresh, zesty finish.
Greek yogurt: Optional but highly recommended for a creamy topping that cools and complements the spices.

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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

One of the things I love about this Turmeric Chickpea Rice Bake Recipe is how easy it is to tweak to your liking. Whether you want a spicier kick, extra veggies, or a gluten-free twist, you can make it your own without any fuss.

Variation: I sometimes swap the spinach for kale when I want a slightly heartier green—it holds up well and adds a touch more texture.
Protein boost: Adding a poached egg on top turns it into a more filling meal that's perfect for brunch or dinner.
Broth adjustments: If you like things more soupy, just add extra vegetable broth at the simmering stage—it’s that simple.
Spicy twist: A pinch of cayenne or some chopped fresh chili can add a nice heat if you want it.

Step-by-Step: How I Make Turmeric Chickpea Rice Bake 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 aromatic base beautifully

Start by heating 2 tablespoons of extra virgin olive oil in a large skillet or saucepan over medium heat. Add your chopped leek and give it about 4 minutes to soften and become translucent—this step is key because the leek’s gentle sweetness lays the foundation for your dish’s flavor. A quick tip: leeks can trap sand between their layers. I like to slice mine in half lengthwise and rinse under cold water, ensuring all the grit is gone before you start cooking.

Step 2: Add your garlic, turmeric, oregano, and spinach

Next, stir in the freshly grated garlic, turmeric, and dried oregano. Let those spices sizzle in the oil just until fragrant—this helps bring out their full flavors. Then toss in your chopped spinach, stirring everything together. Cook for 2 to 3 minutes, until the spinach wilts and the kitchen smells absolutely amazing. Don’t rush this—those aromas build the heart and soul of the recipe.

Step 3: Incorporate rice, chickpeas, and broth

Time to add in the uncooked basmati rice along with the drained and rinsed chickpeas. Give everything a good stir so the rice and beans get coated in that beautiful seasoned oil and garlic. Pour in 3 cups of vegetable broth, bring it up to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, giving it an occasional stir to prevent sticking. The rice should cook through perfectly, tender but still with a slight bite—avoid overcooking so it doesn’t become mushy.

Step 4: Taste, adjust, and serve with flair

Give it a taste and adjust salt and pepper to your liking. When you’re happy with the seasoning, serve warm. I love finishing mine with a generous squeeze of fresh lemon juice—it really brightens the dish—and a dollop of creamy Greek yogurt for contrast. If you want extra protein, topping it with a perfectly poached egg is a total game changer.

Top Tip

From my experience, a few little tricks make this Turmeric Chickpea Rice Bake shine every time. These are the tips I always reach for when I want that perfect balance between flavor and texture.

Clean your leek thoroughly: Early on, I learned that skipping this step can ruin the texture with grit. Slice it, rinse between layers, and shake off excess water for the best results.
Let the turmeric toast: Sautéing the turmeric in hot oil for a minute before adding liquids really boosts its earthy aroma—don’t rush it!
Don’t overcook the rice: Check the rice a few minutes before the end of cooking time to avoid mushiness; it should be tender but still have some structure.
Adjust broth for your preferred texture: I sometimes add a bit more broth to keep it moist and comforting, especially on chilly evenings.

How to Serve Turmeric Chickpea Rice Bake Recipe

Turmeric Chickpea Rice - Serving Suggestion

Garnishes

I usually finish this bake with a few simple garnishes that add freshness and creaminess. Lemon juice is a must for that bright zing. A generous spoonful of Greek yogurt or Skyr adds a lovely tang and slows down the warming spices just right. Sometimes I sprinkle chopped fresh parsley for color and a little extra herbal note.

Side Dishes

This dish stands on its own but pairs beautifully with a simple cucumber and tomato salad or even some roasted vegetables. For an extra Mediterranean touch, some warm pita bread or a side of hummus goes hand in hand.

Creative Ways to Present

For a dinner party, I love serving this rice bake in small individual gratin dishes topped with a swirl of yogurt and a sprinkle of toasted pine nuts. It looks elegant and people love having their own warm bowl. You could even stuff roasted bell peppers with this mixture for a colorful presentation that doubles as a meal.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge where they keep beautifully for up to 4 days. The flavors actually deepen as it rests overnight, making it even tastier the next day.

Freezing

This Turmeric Chickpea Rice Bake Recipe freezes well too. I portion it out into freezer-safe containers and thaw in the fridge overnight before reheating. Just keep in mind that the spinach and rice might absorb some liquid, so you may want to stir in a splash of broth or water when reheating.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally and adding a little vegetable broth or water if it seems dry. This keeps the rice fluffy and prevents it from drying out. Microwaving works too, just make sure to cover to keep moisture in.

Frequently Asked Questions:

Can I use brown rice instead of basmati rice?

Yes, you can substitute brown rice for basmati, but keep in mind it will need a longer cooking time—usually about 40–45 minutes instead of 15. Be sure to add extra broth and adjust cooking accordingly to ensure it fully cooks.

Is this recipe suitable for vegans?

It absolutely is! Just skip the Greek yogurt topping or replace it with a plant-based yogurt alternative, and you’re good to go. The rest of the dish is entirely plant-based.

Can I prepare this recipe ahead of time?

Definitely! You can prepare it up to 2 days ahead, refrigerate, and reheat before serving. It’s perfect for meal prep or busy weeknights when you want something wholesome and quick.

What’s the best way to clean leeks?

Leeks often trap dirt between their layers, so after slicing them in half lengthwise, rinse thoroughly under running water, gently separating the layers. Shake off excess water before chopping to avoid gritty bites in your dish.

Final Thoughts

This Turmeric Chickpea Rice Bake Recipe has become one of my go-to dishes when I want something both healthy and full of personality. It’s a meal that comforts, nourishes, and impresses without any fancy techniques or hard-to-find ingredients. I can’t recommend it enough for anyone looking to add a little sunshine and heartiness to their dinner rotation—you’ll end up making it time and again, just like I do!