Garlic Turmeric Rice with Chickpeas | HEALTHY & Delicious One-Pan Dish

This Garlic Turmeric Rice with Chickpeas is what honest home cooking is all about. We’re talking a ton of great flavors, simple everyday ingredients, and done in about 30 minutes using just one pan. Serve it next to a garden salad and a crunchy baguette for a heart-healthy and delicious meal.

To make this recipe, I used long-grain rice. But you can use whatever type of rice you like. Just make sure to check the rice package instructions. That way you get your liquid-to-rice ratios and your cooking times right on the money.

For the liquid, I used water. You can also use chicken broth, vegetable broth, or even beef broth if you like. I just prefer to use water in this recipe. That way the liquid doesn’t overpower the delicate flavors of the rice.

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Garlic Turmeric Rice with Chickpeas

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Garlic Turmeric Rice with Chickpeas

Course Main Course, Side Dish

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 398 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion
• 6 cloves garlic
• 1 red bell pepper
• 1 carrot
• 1 tsp ground turmeric 3 grams
• 1 cup long grain rice 180 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 2 cups water 480 ml
• 1/3 cup frozen peas 35 grams
• sea salt & black pepper
• chopped cilantro for garnish

Instructions

1. Add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 minute, drain the can of chickpeas into a colander and rinse under water, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, and finely chop the carrot (peeled)

2. Heat a large fry pan with a medium heat and add in the olive oil

3. After a couple of minutes add in the chopped vegetables, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the ground turmeric, mix together, then add in the rice, chickpeas, and season with sea salt & black pepper, mix together, then add in the water, raise to a high heat and give it a mix

4. When it comes to a boil, place a lid on the pan and lower to a low heat

5. After 15 minutes, which in my case was 3 minutes shy of the rice being cooked through (check the rice cooking times on the rice you are using), remove the lid, quickly add in the frozen peas evenly spread out, then place the lid back on the pan and simmer for another 3 to 4 minutes or until the rice is cooked through, then remove from the heat

6. Using a fork gently fluff the rice, this to help separate the grains, then transfer the rice into serving dishes and garnish with chopped cilantro, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Garlic Turmeric Rice with Chickpeas

Amount Per Serving

Calories 398 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 328mg14%

Potassium 409mg12%

Carbohydrates 60g20%

Fiber 8g33%

Sugar 4g4%

Protein 10g20%

Vitamin A 3589IU72%

Vitamin C 47mg57%

Calcium 78mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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