Turmeric Rice with Crispy Chickpeas
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.