Easy One-Pot Turmeric Chickpea Rice
A vibrant and nourishing meal that blends chickpeas with the warm hue of turmeric, perfect for weeknight dinners or meal prep.
Ingredients
Grains
- 1 cup Basmati Rice Rinse until water runs clear for best texture.
Legumes
- 1 can Canned Chickpeas Rinse well to reduce sodium.
Spices
- 1 tsp Turmeric Powder Key spice for flavor and color.
- 1 tsp Ground Cumin Can replace with coriander.
- to taste tsp Salt
- to taste tsp Black Pepper
Aromatics
- 1 medium Onion, finely chopped Sauté until translucent.
- 2 cloves Garlic, minced Sauté until fragrant.
Liquid
- 2 cups Vegetable Broth Heat before adding for enhanced flavor.
Garnishes
- 1/4 cup Fresh Cilantro, chopped For freshness.
- 1 lemon Lemon Wedges Serve on the side for brightness.
Instructions
Preparation
- Heat a little oil in a pot over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, turmeric, cumin, salt, and pepper. Cook for about 1-2 minutes until fragrant.
Cooking
- Add the rinsed Basmati rice to the pot, stirring well to coat the grains with the spices.
- Pour in the vegetable broth and add the canned chickpeas. Stir to combine, and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and allowed it to simmer for 15 minutes.
Finishing Touches
- Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork and mix in the chopped cilantro.
- Serve warm with lemon wedges on the side.
Notes
Consider adding a pinch of cayenne for heat or top with avocado for creaminess. The dish can also be customized by adding seasonal vegetables.