Chickpeas and Turmeric Basmati Rice

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

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!

Recipe

Chickpea & Turmeric Basmati Rice

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

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes 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

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