Turmeric Rice with Crispy Chickpeas

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 450

A flavorful and vibrant dish combining fragrant turmeric rice with crispy chickpeas, perfect for a quick and satisfying meal.

1 tablespoon neutral oil
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)
3 cloves garlic (peeled and minced)
1.5 teaspoons turmeric powder
0.25 teaspoon Kashmiri chili powder (plus more to taste; optional, or use cayenne powder)
1 cup jasmine rice (rinsed thoroughly)
2 cups water
0.5 cup frozen peas
Salt and pepper Salt and pepper (to taste)
2 15-ounce cans chickpeas (drained)
2 teaspoons neutral oil
1 tablespoon curry powder
1 teaspoon Kashmiri chili powder (optional)
Salt and pepper Salt and pepper (to taste)

Cook the rice with water and turmeric until tender, about 15 minutes.
In a separate pan, heat neutral oil and fry chickpeas until crispy, about 5-7 minutes.
Dice and sauté vegetables, then add garlic and spices, cooking for 2-3 minutes.
Mix cooked rice with vegetables and chickpeas, season with salt and pepper.
Garnish with cilantro and serve with lemon wedges if desired.

For extra crunch, bake chickpeas for 10 minutes at 400°F (200°C).

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: fusion

Keyword: Chickpeas, Turmeric