Description
A vibrant and healthy Mediterranean-inspired turmeric rice with chickpeas, sautéed leek, spinach, and aromatic spices, finished with a squeeze of lemon and creamy Greek yogurt. This dish is wholesome, flavorful, and perfect for a nutritious lunch or dinner.
Ingredients
Scale
Base 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
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.
- Add Flavor and Greens: Stir in the grated garlic, turmeric, and dried oregano. Then add the chopped spinach along with ½ teaspoon salt and black pepper to taste. Cook for 2 to 3 minutes, until the spinach wilts and the mixture becomes fragrant.
- Add Rice and Chickpeas: Add the uncooked basmati rice and the drained chickpeas to the skillet, stirring to coat them with the spices and greens. Pour in 3 cups of vegetable broth and bring the mixture to a boil.
- Simmer Until Tender: Reduce the heat to low, cover, and simmer the mixture for about 15 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid.
- Finish and Serve: Taste and adjust seasoning with additional salt or pepper if needed. Serve warm with fresh lemon juice squeezed over the top and a dollop of Greek yogurt. Optionally, top with a poached egg for extra protein.
Notes
- Olive oil can be substituted with avocado oil or a splash of vegetable broth for sautéing.
- Leek can be replaced with yellow onion or spring onions depending on availability.
- If fresh garlic is not available, garlic powder or finely chopped shallots can be used instead.
- Turmeric may be replaced with curry powder or a pinch of saffron for different flavor notes.
- Dried oregano can be swapped with thyme or Italian seasoning.
- Spinach may be substituted with kale or Swiss chard for similar greens.
- Use jasmine rice or brown rice instead of basmati, adjusting cooking time as necessary.
- Chickpeas can be swapped with white beans or lentils.
- Vegetable broth can be replaced by water with bouillon cubes for quick flavor.
- Lemon juice may be substituted with lime juice for a different zest.
- Greek yogurt can be replaced with low-fat Greek yogurt or Skyr for less fat but similar creaminess.
- Clean the leek well by slicing in half and rinsing between layers to remove dirt.
- Sauté the leek and garlic slowly to build depth and aroma.
- Allow turmeric to sizzle in the oil to enhance its warm, earthy flavors.
- Do not rinse supermarket rice; the starch helps create a creamy texture.
- Avoid overcooking the rice; it should be tender but not mushy.
- Adjust consistency by adding more broth for a soupier dish or cooking uncovered for a drier texture.
- This dish keeps well up to 4 days, ideal for meal prepping lunches or quick dinners.
- Top with low-fat Greek yogurt or Skyr for extra creaminess and protein.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg
