Garlic Turmeric Rice with Chickpeas | HEALTHY & Delicious One-Pan Dish

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Using water reduces cost while maintaining flavor.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is often less expensive and cooks quickly.

Add 1 cup of rice into a fine sieve and rinse under water until it runs clear, about 1 minute.

Drain 1 can of chickpeas into a colander and rinse under water.

Finely chop 1 small onion, roughly chop 6 cloves of garlic, finely chop 1 red bell pepper, and finely chop 1 medium carrot that has been peeled.

Heat a large fry pan over medium heat and add 3 tbsp of extra virgin olive oil.

Add the chopped vegetables to the pan and mix them around to coat in the olive oil, sautéing for about 4 minutes until the onions are translucent.

Add 1 tsp of ground turmeric to the pan and mix quickly to make it fragrant.

Add the rinsed rice and rinsed chickpeas to the pan, season generously with sea salt and black pepper, and mix well.

Pour in 2 cups of water and give it a gentle mix, then turn the heat to high until it comes to a boil.

Once boiling, place the lid on the pan, lower the heat to low, and simmer for about 18 minutes or until the rice is just cooked through.

After 15 minutes, remove the lid and add 1/3 cup of frozen peas, spreading them evenly, then replace the lid and simmer for another 3 to 4 minutes until the rice is cooked and the peas are tender.

Remove the pan from heat, fluff the rice gently with a fork, and transfer to a serving dish, topping with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary