Turmeric-Simmered Chickpeas and Rice
Hearty chickpeas and cauliflower florets gently simmered in golden turmeric broth, served over nutty brown rice.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
- Cuisine: Middle Eastern
- Difficulty: Easy
- Cost: $2.12/serving
Dietary
- Vegetarian
- Vegan
- Pescatarian
- Gluten-Free
- Dairy-Free
- Egg-Free
- Nut-Free
- Soy-Free
- Low-Fat
- High-Fiber
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- Low-Calorie
Tags
- one-pot
- healthy
- comfort food
- budget-friendly
Ingredients
- 3 can chickpeas (rinsed and drained)
- 4 cup cauliflower florets (cut into bite-sized pieces)
- 1.5 cup brown rice (quick-cooking)
- 3 cup vegetable broth
- 1 tablespoon olive oil
- 3 clove garlic (minced)
- 1.5 teaspoon ground turmeric
- 1.5 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro (chopped)
Instructions
- Cook the quick-cooking brown rice in 3 cups of water in a covered saucepan for 12 minutes until tender.
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the minced garlic, ground turmeric, ground cumin, and ground coriander, sautéing for 1 minute until fragrant.
- Add the cauliflower florets, drained chickpeas, vegetable broth, and salt. Bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 12 minutes until the cauliflower is fork-tender and the broth is rich and golden.
- Ladle the turmeric-simmered chickpeas and cauliflower over bowls of brown rice, garnish with fresh cilantro, and pack extra servings for lunch.
Notes
Flavors deepen significantly overnight, making lunches even better.
Nutrition (per serving)
- Calories: 405
- Protein: 14 g
- Carbohydrates: 71.9 g
- Fat: 6.8 g
- Fiber: 8.8 g
- Sodium: 1385 mg
- Saturated Fat: 0.4 g
- Sugar: 7.7 g