Turkish-Spiced Turkey & Chickpea Bowls

🥘 Ingredients

• basmati rice
  1 c
• black pepper
  1 unit
• chickpeas
  2 unit
• chives
  2 tbsp
• cooking oil
  2 tbsp
• garlic
  2 cloves
• golden raisins
  3 tbsp
• grape tomatoes
  1 c
• ground turkey
  12 oz
• hummus
  ¼ cup
• lemon
  2 unit
• olive oil
  2 tbsp
• parsley
  2 tbsp
• pistachios
  ¼ cup
• red onion
  1 unit
• salt
  1 unit
• turkish spice blend
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• small pot
• baking sheet
• small bowl

1. 

   1

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

   2

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced red onion , minced garlic , half of pistachios (chopped), half of turkish spice blend , and a pinch of salt . Cook, stirring, until fragrant ⏱️ 1 minute .

   olive oil: 2 tbsp, red onion: 1 unit, garlic: 2 cloves, pistachios: ¼ cup, turkish spice blend: 1 unit, salt: 1 unit
3. 

   3

   Meanwhile, toss remaining onion wedges, grape tomatoes , drained chickpeas , and ground turkey on a baking sheet with a large drizzle of cooking oil , remaining turkish spice blend, a few pinches of salt, and black pepper . Roast until veggies are blistered and turkey is cooked ⏱️ 15 minutes , flipping halfway.

   grape tomatoes: 1 c, chickpeas: 2 unit, ground turkey: 12 oz, cooking oil: 2 tbsp, black pepper: 1 unit
4. 

   4

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

   hummus: ¼ cup, parsley: 2 tbsp, chives: 2 tbsp, lemon: 2 unit
5. 

   5

   Fluff cooked basmati rice (prepared with veggie stock concentrate ) with a fork. Stir in golden raisins along with their pickling liquid, and remaining parsley and chives. Season to taste with salt and pepper.

   basmati rice: 1 c, veggie stock concentrate: 1 unit, golden raisins: 3 tbsp
6. 

   6

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