Vegan Turkish-Spiced Chickpea Bowls

🥘 Ingredients

• basmati rice (cooked with @veggie stock concentrate{1%unit} according to package directions)
  2 c
• black pepper
  ¼ tsp, ¼ tsp
• chickpeas
  2 can
• chives
  ¼ cup, ¼ cup
• cooking oil
  1 tbsp
• dates
  ½ cup
• garlic (minced)
  2 cloves
• grape tomatoes
  2 c
• hummus
  4 oz
• lemon (cut into wedges)
  2 unit
• olive oil
  6 tbsp
• parsley
  ¼ cup, ¼ cup
• pistachios
  ¼ cup, ¼ cup
• red onion (minced, cut into wedges)
  3 unit
• salt
  ½ tsp, ½ tsp, ½ tsp, ½ tsp
• turkish spice blend
  2 unit
• water
  1 tbsp

🍳 Cookware

• small pot
• baking sheet
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add red onion , garlic , half the pistachios , half the turkish spice blend , and a pinch of salt . Cook, stirring, ⏱️ 1 minute .

   cooking oil: 1 tbsp, red onion: 1 unit (minced), garlic: 2 cloves (minced), pistachios: ¼ cup, turkish spice blend: 1 unit, salt: ½ tsp
3. 

   3

   Meanwhile, toss remaining red onion , grape tomatoes , and drained & rinsed chickpeas on a baking sheet with a large drizzle of olive oil , remaining turkish spice blend , a few pinches of salt , and black pepper . Roast ⏱️ 20 minutes , stirring halfway, until veggies are tender and chickpeas are crispy.

   red onion: 1 unit (cut into wedges), grape tomatoes: 1 c, chickpeas: 1 can, olive oil: 3 tbsp, turkish spice blend: 1 unit, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   While everything roasts, in a small bowl , combine hummus , half the parsley and chives , 2 TBSP olive oil , and juice from one lemon . Season with salt . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   hummus: 4 oz, parsley: ¼ cup, chives: ¼ cup, olive oil: 3 tbsp, lemon: 1 unit (cut into wedges), salt: ½ tsp, water: 1 tbsp
5. 

   5

   Fluff basmati rice with a fork; stir in dates and their pickling liquid, plus remaining parsley and chives . Season with salt and black pepper .

   basmati rice: 1 c (cooked with @veggie stock concentrate{1%unit} according to package directions), dates: ½ cup, parsley: ¼ cup, chives: ¼ cup, salt: ½ tsp, black pepper: ¼ tsp
6. 

   6

   Divide basmati rice between shallow bowls or plates. Top with roasted red onion , grape tomatoes , and chickpeas . Drizzle with hummus sauce to taste. Garnish with remaining pistachios and a squeeze of lemon to taste. Serve with remaining lemon wedges on the side.

   basmati rice: 1 c, red onion: 1 unit, grape tomatoes: 1 c, chickpeas: 1 can, pistachios: ¼ cup, lemon: 1 unit