Easy Chickpea and Turmeric Lemon Rice
Leftover rice get a nutrition boost and flavor makeover with addition of chickpeas, turmeric and lemon juice. An easy side dish that comes together quickly for those busy weeknights.
Servings: 4
Calories: 321kcal
Ingredients
- 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
Instructions
- 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.
Notes
Curry leaves add a very distinct flavor and aroma to this dish. You can find them at most Indian grocery stores. If you cannot find fresh curry leaves, you can use dried curry leaves too.
Nutrition
Calories: 321kcal | Carbohydrates: 63g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 44mg | Potassium: 203mg | Fiber: 3g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 1mg
