🍚 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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