Harissa Chickpeas With Turmeric Rice

By Yossy Arefi

Published June 16, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
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Ready In
45 min
Rating
5(61)
Comments
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This colorful, pantry-friendly dish can serve as a hearty side or a vegetarian main. The base of long-grain rice is toasted with turmeric and garlic before simmering in broth until tender.  While the rice cooks, chickpeas roast in a harissa spice blend (to simplify, you  can also use 2 tablespoons of store-bought harissa seasoning instead). To finish, stir a big handful of spinach into the warm rice until it gently wilts, and squeeze a lemon over to brighten everything up. Serve with plain yogurt or labne on the side for a warm and cozy dinner.

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Ingredients

Yield:6 to 8 servings

For the Chickpeas

  • 2 (15-ounce) cans chickpeas, drained, rinsed and patted dry

  • 2 tablespoons olive oil

  • 1 teaspoon sweet paprika

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon garlic powder

  • ½ teaspoon cayenne, or to taste

  • Kosher salt and pepper

For the Turmeric Rice

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1 ½ cups long-grain rice

  • 3 garlic cloves, minced

  • 1 tablespoon turmeric 

  • 2 ½ cups broth or water 

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • 1 (5-ounce) container baby spinach

  • 1 lemon, halved

  • Olive oil, to serve

  • Plain yogurt or labne, to serve

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

57 grams carbs; 8 milligrams cholesterol; 403 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 9 grams fiber; 660 milligrams sodium; 12 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees.

    1. Step 2

      On a sheet pan, combine the chickpeas, olive oil, sweet paprika, smoked paprika, cumin, coriander, garlic powder, cayenne, ¼ teaspoon kosher salt and ¼ teaspoon pepper. Toss to combine, then spread the chickpeas in an even layer on a large rimmed baking sheet. Bake the chickpeas while the rice cooks, about 30 minutes, tossing halfway through the baking time.

    1. Step 3

      While the chickpeas roast, prepare the rice. In a large heavy bottomed pot, melt the butter and olive oil over medium-high heat. Add the rice and toast the rice, stirring occasionally until light golden brown, 3 to 5 minutes. Add the garlic and turmeric and cook for 30 seconds. Add 2 ½ cups broth and the salt, stir, and bring the mixture to a simmer. Cover with the lid and cook for 15 minutes, then remove from the heat and let the rice steam for 15 minutes more. 

    1. Step 4

      When you are ready to serve, add the spinach to the pot of rice and stir gently to combine and wilt the spinach. Squeeze the lemon over the top, taste and add more salt and pepper, if desired. Top the rice with the roasted chickpeas and a drizzle of olive oil and serve warm with yogurt or labne on the side.

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Ratings

5 out of 5
61 user ratings
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Comments

Dal

Very successful—whole family enjoyed. Hold off on adding the salt to the rice if using salted stock.

Sandi

@Allison just made this dish. as far a the rice cooker, the rice has to be toasted first via pan. yes , you can continue to cook it in a rice cooker after its toasted but its easier to just do the who operation in the pan .

Sarah G

can you make in rice cooker?

carolyn

Um this was yum! My daughter couldn't stop eating the chickpeas

Joseph Davis

This is good. I get that the 5 oz. of spinach is cause that’s how it’s often sold, but I’m def gonna use more next time.

Emily

To simplify, I recommend New York Shuk's harissa spice blend. I've found it at Whole Foods.

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