Harissa Chickpeas With Turmeric Rice
Updated June 25, 2026
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
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
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
- Step 1
Heat oven to 400 degrees.
- 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.
- 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.
- 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.
Private Notes
Comments
Might roast the chickpeas just slightly less than 30 minutes. Also, start the chickpeas at the same time the rice starts to simmer, both need about the same time to cook.
This is delicious and easy. Substituted collards for the spinach and added a tomato for some extra veg. Worked well. Served with cucumber yogurt: grated half a cucumber into Greek yogurt with a pinch of salt.
Very successful—whole family enjoyed. Hold off on adding the salt to the rice if using salted stock.
Yum! I didn’t have spinach so I tossed some kale on the sheet pan with the chickpeas (and some red onions) when they were almost done. Super filling vegetarian dinner, and gorgeous to boot!
3 cups broth for the rice, 20 mins for the chickpeas, and top the rice with 1/2 cup cilantro or parsley. Yum.
Roasted the chickpeas with red onion. Served with pomegranate molasses and a punchy jalapeño and lime sauerkraut I love how quick and easy this is, and the rice is so comforting but theres just something missing. Next time I would add sweet potato and raisin to the roasting chickpeas, maybe serve with a chimchurri, green salsa or at least fresh herbs and lime juice. It just needs a little more depth.