Turkish-Spiced Chickpea Bowls with Pistachio Rice and Lemon-Herb Hummus

This vibrant bowl brings together the warm, aromatic flavors of Turkish spices with the satisfying heartiness of chickpeas and roasted vegetables. The star of the show is the perfectly roasted chickpeas, tossed with onion wedges and grape tomatoes until lightly charred and crispy. A touch of lemon zest adds brightness, while the bed of fragrant basmati rice, studded with crunchy pistachios and sweet dates, provides a delightful contrast in textures.

To tie it all together, a creamy lemon-herb hummus sauce is drizzled over the top, adding a tangy, herbaceous finish. This dish is so packed with flavor and texture that even non-vegan dinner guests won’t miss the meat. It’s a complete meal in a bowl that’s as beautiful as it is delicious.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1.5 ounce DatesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

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. Halve, peel, and cut 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. Roughly chop dates. Halve tomatoes lengthwise. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop parsley and chives. In a small bowl, combine dates with juice from one lemon wedge (two wedges for 4).
2. Heat a drizzle of 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 rice, ¾ cup water (1½ cups for 4 servings), 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, 15-18 minutes. Keep covered off heat until ready to use in Step 5.
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 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, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
4. While everything roasts, in a second small bowl, combine hummus, half the parsley and chives, 2 TBSP 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.
5. Fluff rice with a fork; stir in dates and their pickling liquid and remaining parsley and chives. Season with salt and pepper. Toss veggies and chickpeas with lemon zest.
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.

Recipe Tips

FAQ

Can I make this dish ahead of time?

Yes, you can roast the vegetables and chickpeas, cook the rice, and prepare the hummus sauce in advance. Store components separately in the refrigerator and assemble just before serving.

What can I substitute for shrimp?

For a vegetarian version, omit the shrimp and add extra chickpeas or roasted vegetables. For a different protein, try grilled chicken or tofu.

Is there a substitute for Turkish Spice Blend?

You can make your own blend by combining equal parts cumin, coriander, paprika, and a pinch of cinnamon and allspice.