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

1. Step 1

   Heat oven to 400 degrees.

2. 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.

3. 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. 

4. 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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