Vegan Turkish-Spiced Chickpea Bowls

🥘 Ingredients

• basmati
• basmati rice
  1 c
• black pepper
• chickpeas
  2 unit
• chives
  ¼ oz
• cooking oil
  1 tbsp
• dates
  3 oz
• garlic
  2 clove
• grape tomatoes
  8 oz
• hummus
  1/2 c
• lemon
  2 unit
• olive oil
  4 tbsp
• onion
  1 unit
• parsley
  ¼ oz
• pistachios
  2 oz
• red onion
  2 unit
• salt
• turkish spice blend
  4 tbsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• small
• small pot
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Zest and quarter lemon ; set aside. 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 and dates . Halve grape tomatoes lengthwise. Drain and rinse chickpeas ; pat very dry with paper towels. Finely chop parsley and chives . In a small bowl, combine dates with juice from one lemon wedge (two wedges for 4).

   lemon: 2 unit, red onion: 2 unit, garlic: 2 clove, pistachios: 1 oz, dates: 3 oz, grape tomatoes: 8 oz, chickpeas: 2 unit, parsley: ¼ oz, chives: ¼ oz
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add the minced onion (half the total or all), garlic, half the pistachios (save rest for serving), half the turkish spice blend , and a pinch of salt . Cook, stirring, ⏱️ 1 minute . Stir in basmati rice and ¾ cup water (1½ cups for 4 servings), veggie stock concentrate , and a big pinch of salt{}. Bring to a boil, then cover, reduce to a low simmer, and cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to use in Step 5.

   cooking oil: 1 tbsp, onion: 1 unit, pistachios, turkish spice blend: 2 tbsp, salt, basmati rice: 1 c, veggie stock concentrate: 2 unit
3. 

   3

   Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive 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 halfway.) Roast on top rack, tossing halfway, until veggies are lightly charred and chickpeas are crispy, ⏱️ 18 minutes to ⏱️ 20 minutes .

   olive oil: 4 tbsp, turkish spice blend: 2 tbsp, salt, black pepper
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 wedge (two for 4). Season with salt and black pepper . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   hummus: 1/2 c, parsley, chives, salt, black pepper
5. 

   5

   Fluff basmati rice with a fork; stir in dates and their pickling liquid, remaining parsley and chives . Season with salt and black pepper . Toss the veggies and chickpeas with lemon zest1 lemon.

   basmati, parsley, chives, salt, black pepper, lemon
6. 

   6

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

   pistachios: 1 oz