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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Chickpeas and Turmeric Basmati Rice

    Published: Oct 3, 2018 · by Nicole · Updated: Jan 20, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This hearty dish is loaded with flavor from protein-packed chickpeas, turmeric rice, and fresh herbs.

    chickpea basmati rice

    Chickpeas are my favorite legumes. I consume them at least once a week. They are a very nutritious food that you can incorporate into your diet. One of chickpeas' main features is that they're rich in lecithin—a lipid that has an important role in cholesterol control.

    In addition, it protects the body against cardiovascular disease because it also helps reduce the level of bad cholesterol in the blood.

    For me, the easiest way to prepare chickpeas is to incorporate them into a salad or rice. For this recipe I wanted a comforting dish, so I decided to concoct a good meal with rice and chickpeas.

    I assure you this chickpea and turmeric basmati rice is a pleasure for the eyes and a treat for the palate. Plus, the rice-legume combination provides the necessary protein you need for a complete meal. If you like, you can always add some hard-boiled eggs as well!

    chickpea basmati rice

    Chickpea & Turmeric Basmati Rice

    This hearty dish is loaded with flavor from protein-packed chickpeas, turmeric rice, and fresh herbs.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Course: Main Course, Side Dish
    Cuisine: Indian
    Diet: Vegetarian
    Keyword: chickpea basmati rice, turmeric rice, what to make with chickpeas
    Servings: 2 servings
    Calories: 891kcal
    Author: Oh My Veggies

    Ingredients

    • 15 oz chickpeas canned, drained and rinsed
    • coarse sea salt to taste
    • water
    • 1 tablespoon grape seed oil
    • 1 onion
    • 1 red bell pepper
    • 1 teaspoon chili powder
    • garlic powder
    • 2 tablespoon fresh parsley chopped
    • 1 teaspoon turmeric
    • ½ cup Parmesan cheese plus extra for serving
    • 1 cup Basmati rice
    US Customary - Metric

    Instructions

    • Bring 2 cups of water to a boil with 1 ½ teaspoon of salt and 1 teaspoon of turmeric.
    • Rinse the Basmati rice under running water. Add the rice to the boiling water, mix, cover, lower the heat to a minimum and cook for 17 minutes.
    • Cut the onion and the pepper. Sauté for 5 minutes in 1 tablespoon vegetable oil over medium heat until slightly caramelized.
    • Add the chilli puree and sprinkle generously with garlic powder. Garlic powder can be replaced with fresh garlic.
    • Add the chickpeas and mix gently. Lower the heat over medium-low so that the chickpeas heats up slowly.
    • When the rice is finished cooking, loosen it with a fork.
    • Add the rice and the cheese to the chickpea mixture and mix well.
    • Sprinkle Parmesan cheese on top.

    Nutrition

    Calories: 891kcalCarbohydrates: 143gProtein: 36gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 17mgSodium: 444mgPotassium: 1021mgFiber: 20gSugar: 15gVitamin A: 2750IUVitamin C: 89mgCalcium: 454mgIron: 8mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes chickpeas, rice

    Reader Interactions

    Comments

    1. Jacob says

      March 13, 2019 at 9:04 am

      Looks like a great recipe! Just what I was looking for in terms of combination of items. Can't wait to try this for my dinner.

      Reply
    2. Jacob says

      March 24, 2019 at 3:40 pm

      Excellent recipe was just what I was looking for. Flavors paired quite well, simple and straightforward. I'll be making this again!

      Reply
    3. Kim F says

      February 12, 2020 at 6:35 pm

      This is a very delicious, healthy and comforting meal!
      I cooked the rice in organic coconut milk instead of water for added flavor and health benefits. I used sriracha chili paste and sprinkled in dried parsley at the end.
      Definitely a keeper! Thank you! ?

      Reply
    4. Lindsay says

      November 14, 2020 at 12:47 pm

      This is one of my favorite recipes ever! I’ve made it over and over. So simple yet so delicious!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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