Go Back
Print

Turmeric Rice with Crispy Chickpeas

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A flavorful and hearty dish combining fragrant turmeric rice with crispy chickpeas, perfect for a quick and satisfying meal.

Ingredients

Oil

  • 1 tablespoon neutral oil

Vegetables

  • 1 red bell pepper red bell pepper (trimmed, seeded, and finely diced)
  • 1 jalapeño pepper jalapeño pepper (optional, trimmed and finely diced) (optional)
  • 1 yellow onion yellow onion (peeled and finely diced)

Garlic

  • 3 cloves garlic (peeled and minced)

Spices

  • 1.5 teaspoons turmeric powder
  • 0.25 teaspoon Kashmiri chili powder (plus more to taste; optional, or use cayenne powder)

Rice and Water

  • 1 cup jasmine rice (rinsed thoroughly)
  • 2 cups water

Frozen Peas

  • 0.5 cup frozen peas

Chickpeas

  • 2 15-ounce cans chickpeas (drained)
  • 2 teaspoons neutral oil
  • 1 tablespoon curry powder
  • 1 teaspoon Kashmiri chili powder (optional)

Herbs and Garnish

  • to taste cilantro (minced, or use minced parsley)
  • optional lemon wedges

Instructions 

  • Heat oil in a large pan over medium heat. Add diced onion, bell pepper, and jalapeño; cook until softened.
  • Add minced garlic, turmeric, and chili powder; cook for 1 minute until fragrant.
  • Stir in rinsed rice and water; bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • While rice cooks, heat oil in a skillet and fry chickpeas until crispy, about 5-7 minutes.
  • Stir frozen peas into the rice during the last 2 minutes of cooking. Fluff rice, top with crispy chickpeas, cilantro, and lemon wedges if desired.

Notes

For extra flavor, add a squeeze of lemon juice before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Fusion
Keyword: Chickpeas, Turmeric