🍚 Golden Turmeric Rice with Roasted Chickpeas & Herb Yogurt

Fluffy yellow basmati rice spiced with turmeric and garlic, topped with crispy roasted chickpeas and a swirl of cooling herbed yogurt. It’s warm, crunchy, creamy, and packed with bold Middle Eastern-inspired flavor.

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Ingredients (serves 4):

For the turmeric rice:
• 1 cup (190g) basmati rice
• 2 cups (480ml) water or vegetable broth
• 1 tbsp olive oil or butter
• 1 tsp turmeric
• 1 garlic clove, minced
• ½ tsp salt

For the roasted chickpeas:
• 1 (15 oz / 425g) can chickpeas, drained & rinsed
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp cumin
• Salt & pepper

For the herb yogurt:
• ½ cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh mint or parsley
• 1 small garlic clove, grated
• Salt to taste

To serve:
• Optional: pomegranate seeds, toasted almonds, or chopped fresh herbs

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Instructions:
1. Cook the rice: In a saucepan, heat oil. Sauté garlic and turmeric for 30 seconds. Add rice and stir to coat. Add water/broth and salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Let rest 5 minutes, fluff with a fork.
2. Roast the chickpeas: Toss chickpeas with oil, spices, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until golden and crispy, shaking halfway.
3. Make the yogurt sauce: Mix yogurt, lemon juice, herbs, garlic, and salt until smooth.
4. Assemble: Spoon turmeric rice into bowls, top with roasted chickpeas, a drizzle of yogurt, and any extra garnishes you love.

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