Leftover rice get a nutrition boost and flavor makeover with addition of chickpeas, turmeric and lemon juice. An easy vegan side dish that comes together quickly on busy weeknights.
Can I please get a raise of hands for rice lovers here? If you have been reading this blog for past year or so, chances are that you know how much I love rice (basic rice recipe here). Talking about this blog of mine, we are celebrating our first anniversary with a giveaway. Did you enter? If not, no worries, hopefully I will host some more in near future. Coming back to these easy chickpea and turmeric lemon rice, this is one of those recipes that requires almost no planning. Just a handful of pantry and fresh ingredients and you are set for a Meatless Monday dish.Jump to Recipe
Traditionally, lemon rice are made with peanuts. Since Mr. Little V is allergic to peanuts, I try to not use them much. Given my love for rice, we usually have some leftover rice sitting in the refrigerator. These easy chickpea and turmeric lemon rice are a great way to use those leftover rice and amp up the nutritional value. Addition of chickpeas adds protein while turmeric brings anti-inflammatory and anti-oxidantsop0 properties to these chickpea and turmeric lemon rice.
Recipe round up
Use rice leftover from dinner you cooked the previous night or from a takeout dinner. You will need canned or cooked chickpeas, turmeric and lemon juice, hence the name - chickpea and turmeric lemon rice. See – I am smart like that. Heat some olive oil in a skillet, add mustard seeds, curry leaves, onions and cook a bit. Mix rest of the ingredients, add chopped cilantro and that is all.
Here is your handy dandy printable:
Easy Chickpea and Turmeric Lemon Rice
- 5 cups cooked rice
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves, about 10 leaves see notes
- 1 cup sliced red onion
- 1 green chillil, chopped small optional
- ¼ teaspoon ground turmeric powder
- 1 can chickpeas drained and rinsed
- 1 lemon juiced
- 10 sprigs of cilantro leaves stripped and chopped
- Salt and fresh ground black pepper to taste
- Take the rice out of the refrigerator and fluff them up.
- Set a heavy bottomed skillet on medium high heat and add the oil to it.
- Once the oil is shiny and hot, add the mustard seeds and wait for them to splutter, about 15-20 seconds.
- At this point add the curry leaves and stand back, since they might splutter. After the curry leaves stop making the spluttering sound, add the green chili (if using) and sliced onions.
- Mix and cook for 2-3 minutes before adding turmeric. Once the turmeric is all mixed in with the onions, add the chickpeas, cooked rice, salt and pepper.
- Give everything a big mix, turn the heat to medium low and cook until the rice are warm.
- Add lemon juice and cilantro, give a taste check to adjust seasoning if needed and turn the heat off. Serve warm or at room temperature.
That's it. Easy peasy, lemon squeezy! Give this super easy and healthy dish a try and let me know how you like it. Will ya?