Turmeric rice

Turmeric rice


  • 400ml canned chickpeas
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1+1 tsp smoked paprika
  • 1 tsp avocado oil
  • 1/2 tsp + pinch of salt
  • 1 cup basmati rice
  • 1 red onion
  • 2-3 pieces garlic
  • 1 long green chili pepper
  • 1/2 red bell pepper
  • 2 tbsp chili oil
  • 1/2 tsp turmeric
  • 1 cup water
  • cilantro to serve


1. Preheat the oven to 400F
2. Rinse and drain the chickpeas with water. Then, transfer to a mixing bowl and add the garlic powder, onion powder, 1 tsp smoked paprika, pinch of salt, and about a tsp of avocado oil. Toss to mix
3. Transfer the chickpeas onto a a tray lined with parchment paper. Spread them out and bake in the oven for 30min
4. Rinse and drain the basmati rice a few times to get rid of the excess starch. Set the rice aside
5. Finely chop the red onion. Thinly slice the garlic and long green chili pepper. Finely chop the red bell pepper
6. Heat up a sauté pan to medium heat. Add the chili oil followed by the red onions. Sauté for 5-6min
7. Add the green chili peppers and garlic. Sauté for a couple of minutes
8. Add the turmeric, 1 tsp smoked paprika, and 1/2 tsp salt. Sauté for a couple of minutes
9. Add the rice and give the pan a good stir. Add the red bell pepper and sauté for a couple of minutes. Add the water and give the pan a good stir. When the water begins to bubble, turn the heat to medium low. Cover and cook for 15min. Turn the heat off and allow the rice to steam further for another 5-8min
10. Add the crispy chickpeas to the rice and gently fold together. Plate the rice and garnish with fresh cilantro

*Recipe on video and text may differ from each other!

How to cook Turmeric rice:

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