Turkish-Spiced Turkey & Chickpea Bowls

🥘 Ingredients

• basmati rice
  1 c
• black pepper
• chickpeas
  2 unit
• chives
  ¼ ounce
• cooking oil
  4 tsp
• garlic
  2 clove
• golden raisins
  2 oz
• grape tomatoes
  8 oz
• ground turkey
  20 oz
• hummus
  1/2 c
• lemon
  2 unit
• olive oil
  2 tbsp
• paper towels
• parsley
  ¼ ounce
• pistachios
  1 oz
• red onion
  2 unit
• salt
• turkish spice blend
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  ¾ cup

🍳 Cookware

• small bowl
• small pot
• baking sheet
• small bowl
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Zest and quarter lemon . Halve, peel, and cut red onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic . Roughly chop pistachios . Halve grape tomatoes lengthwise. Drain and rinse chickpeas ; pat very dry with paper towels . Roughly chop parsley and chives . In a small bowl , combine golden raisins with juice from one lemon wedge (two wedges for 4).

   lemon: 2 unit, red onion: 2 unit, garlic: 2 clove, pistachios: 1 oz, grape tomatoes: 8 oz, chickpeas: 2 unit, paper towels, parsley: ¼ ounce, chives: ¼ ounce, golden raisins: 2 oz
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add minced onion, garlic, half the pistachios (save the rest for serving), half the turkish spice blend (you'll use the rest in the next step), and a pinch of salt . Cook, stirring, ⏱️ 1 minute . Stir in basmati rice , water (1½ cups for 4 servings), veggie stock concentrate , and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to use in Step 5.

   cooking oil: 4 tsp, turkish spice blend: 2 tbsp, salt, basmati rice: 1 c, water: ¾ cup, veggie stock concentrate: 2 unit
3. 

   3

   Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of oil, remaining Turkish Spice Blend, a few pinches of salt, and black pepper . (For 4 servings, use 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.) Roast on top rack, tossing halfway through, until veggies are lightly charred and chickpeas are crispy, ⏱️ 18 minutes to ⏱️ 20 minutes . (It's natural for chickpeas to pop a bit while roasting.)

   black pepper
4. 

   4

   While everything roasts, in a second small bowl , combine hummus , half the parsley and chives, olive oil (4 TBSP for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Heat a drizzle of oil in a large pan over medium-high heat. Add ground turkey ; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes .

   hummus: 1/2 c, olive oil: 2 tbsp, water, ground turkey: 20 oz
5. 

   5

   Fluff rice with a fork; stir in raisins and their pickling liquid and remaining parsley and chives. Season with salt and pepper. Toss veggies and chickpeas with lemon zest.
6. 

   6

   Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with hummus sauce to taste. Garnish with remaining pistachios and a squeeze of lemon juice to taste. Serve with any remaining lemon wedges on the side. Top rice with turkey along with veggies and chickpeas.