This turmeric rice with crispy chickpeas is a vibrant, protein-packed vegan dinner that comes together with pantry staples.
A nourishing vegan bowl with plant protein and bold flavor.
Aromatic rice infused with turmeric, sweet bell pepper, and garlic is finished with roasted curry-spiced chickpeas for an easy, flavorful dinner you can make any day of the week.
This recipe leans on chickpeas, one of the most accessible, nutrient-dense vegan proteins, to deliver crunch, heartiness, and plenty of staying power. Paired with fluffy turmeric rice and a handful of green peas, it creates a complete, balanced meal with fiber, plant protein, and lots of spices.
It’s weeknight-simple yet satisfying enough to anchor a full meal, and it easily scales for meal prep or batch cooking.
What you need
Here’s a quick overview of the key ingredients you’ll use:
- Aromatics: Bell pepper, onion, garlic, and optional jalapeño.
- Spices: Turmeric and Kashmiri chili powder (or cayenne powder) infuse the rice with color, warmth, and just a bit of heat.
- Rice: Use basmati or jasmine rice, depending on what you have available.
- Chickpeas: Two cans for a boost of plant protein and crunch.
- Curry powder: Seasons the chickpeas for maximum flavor. I used Spice Mode Golden Curry, but your favorite brand of curry powder works here.
- Frozen peas: A quick way to add sweetness and extra nutrients.
- Finishing touches: Minced cilantro or parsley and lemon brighten this dish up.
How to make it
Step 1: Sauté the aromatics.
Cook the bell pepper, jalapeño, and onion until softened, then add garlic.
Step 2: Bloom the spices.
Stir in turmeric and Kashmiri chili until fragrant.
Step 3: Simmer the rice.
Toast the rice briefly, add water, and simmer until tender.
Step 4: Crisp the chickpeas.
Toss chickpeas with oil, curry powder, and chili powder. Roast until golden and crunchy.
Step 5: Finish the rice.
Add peas, steam briefly, then fluff with a fork.
Step 6: Serve.
Top bowls of turmeric rice with crispy chickpeas, herbs, and lemon.
FAQ
Can I use brown rice instead of jasmine rice?
Yes. Just increase the simmering time to about 40–45 minutes and add an additional ½ cup of water.
Are there alternative vegan proteins I can add?
Absolutely. Try roasted tofu cubes, pan-seared tempeh, or a scoop of cooked lentils for extra protein.
Can I make the chickpeas in an air fryer?
Yes. Air fry at 400ºF for 10 to 12 minutes, shaking once halfway through.
How do I store leftovers?
Store rice and chickpeas separately in airtight containers for up to 4 days. Re-crisp chickpeas in the oven or air fryer for the best texture.
Is this recipe freezer-friendly?
The rice freezes beautifully. The chickpeas can be frozen, but they lose some crispness. Reheat in the oven to restore texture.
Turmeric Rice with Crispy Chickpeas
Equipment
Ingredients
Turmeric rice:
- 1 tablespoon neutral oil
- 1 red bell pepper trimmed, seeded, and finely diced
- 1 jalapeño pepper optional, trimmed and finely diced
- 1 yellow onion peeled and finely diced
- 3 cloves garlic peeled and minced
- 1½ teaspoons turmeric powder
- ¼ teaspoon Kashmiri chili powder plus more to taste; optional, or use cayenne powder
- 1 cup jasmine rice rinsed thoroughly
- 2 cups water
- ½ cup frozen peas
- Salt and pepper
Crispy chickpeas:
- 2 (15-ounce) cans chickpeas drained
- 2 teaspoons neutral oil
- 1 tablespoon curry powder
- 1 teaspoon Kashmiri chili powder optional
- Salt and pepper
For serving:
- Cilantro minced, or use minced parsley
- Lemon wedges optional
Instructions
Make the turmeric rice:
- Preheat the oven to 425ºF.
- Heat 1 tablespoon neutral oil in a saucepan over medium heat. Add the red bell pepper, jalapeño, and diced onion and cook for 5 minutes until just beginning to soften. Season with a pinch of salt and pepper. Add the minced garlic and cook for 45 seconds until fragrant.
Bloom the spices:
- Add the turmeric powder and Kashmiri chili powder and stir to coat. Cook for 30 to 45 seconds until fragrant.
Simmer the rice:
- Add the rinsed jasmine rice and ½ teaspoon salt. Stir to coat in the spices and toast the rice for 45 seconds. Pour in 2 cups of water and bring to a boil. Reduce the heat to low and cover. Simmer for 15 minutes.
Make the chickpeas:
- As the rice simmers, arrange the chickpeas on a baking sheet. Drizzle 2 teaspoons neutral oil over the chickpeas and season with 1 tablespoon curry powder and 1 teaspoon Kashmiri chili powder. Season with salt and pepper. Toss to coat and arrange the chickpeas in an even layer. Transfer to the preheated oven for 15 to 20 minutes or until the chickpeas are crisp and browned. Remove from the oven and set aside.
Finish the turmeric rice:
- After 15 minutes, remove the cover and add the peas on top. Do not stir them into the rice. Cover and continue simmering for 5 minutes. Turn off the heat and let the rice stand for 10 minutes.
- Remove the lid from the pot and stir to incorporate the peas into the rice. Taste and add more salt if needed.
To serve:
- Spoon the rice into bowls and pile the crispy chickpeas on top. Finish with minced cilantro or parsley and a lemon wedge on the side. Enjoy!
