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Easy Turmeric Chickpea Rice Skillet

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4.6 from 144 reviews

A vibrant and comforting one-pot dish made with chickpeas, turmeric, and rice, perfect for busy weeknights.

Ingredients

Scale
  • 1 cup Basmati or Jasmine Rice
  • 1 can Canned Chickpeas, rinsed and drained
  • 1 Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika (optional)
  • Salt and Pepper, to taste
  • 2 cups Vegetable Broth
  • 1/4 cup Fresh Cilantro or Parsley, chopped
  • 2 Lemon Wedges (for serving)

Instructions

  1. Sauté the Aromatics: In a large skillet, warm a splash of oil over medium heat. Add the finely chopped yellow onion and sauté for about 5 minutes, or until it turns soft and translucent. Toss in the minced garlic and allow it to cook for an additional minute.
  2. Spice it Up: Once the onion and garlic are fragrant, add the ground turmeric, ground cumin, and smoked paprika. Stir well for about 30 seconds to toast the spices.
  3. Introduce the Rice: Pour in your rice, stirring to coat it well in the aromatic spices. Sauté for another couple of minutes.
  4. Add the Chickpeas and Broth: Add the rinsed chickpeas and vegetable broth. Stir everything together, and season with salt and pepper. Bring to a gentle simmer.
  5. Let it Cook: Cover the skillet and reduce the heat to low. Let it simmer for 15 minutes or until the rice is tender.
  6. Finishing Touches: Remove the skillet from heat and let it rest for 5 minutes. Fluff the rice gently with a fork and stir in the chopped cilantro or parsley.
  7. Serve it Up: Squeeze fresh lemon juice over the dish before serving.

Notes

This dish stores beautifully in an airtight container in the fridge for up to 3-4 days.

Nutrition

Find it online: https://www.pennykitchenz.com/turmeric-chickpea-rice-skillet-recipe/

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