Spiced Turkey and Chickpea Bowls with Garlic Sauce

If you love the bold flavors of shawarma but want a lighter, veggie-forward twist, this bowl is for you. We swap the traditional spit-roasted meat for roasted chickpeas, onion and tomatoes, all seasoned with a warm, aromatic spice blend. The result is a satisfying, protein-packed meal that’s full of texture and taste.

Serve everything over spiced basmati rice and drizzle with a creamy garlicky white sauce and hot sauce-you control the ratio so every bite is perfect. No more dry bowls, just pure deliciousness.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Halve, peel and cut the red onion into ½-inch-thick wedges; mince a few wedges until you have 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate the garlic. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve the tomato and slice into ¼-inch-thick wedges. Roughly chop cilantro. Zest and quarter the lemon.
2. Heat a drizzle of cooking oil in a small pot (medium pot for 4 servings) over medium-high heat. Add the minced onion, half the garlic, half the Shawarma Spice Blend (reserve the rest) and a pinch of salt. Cook, stirring, for 1 minute. Stir in the basmati rice, ¾ cup water (1½ cups for 4), the veggie stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
3. Meanwhile, on a baking sheet, toss the onion wedges, tomato wedges and chickpeas with a drizzle of olive oil, the remaining Shawarma Spice Blend, black pepper and a few pinches of salt. (For 4 servings, divide between 2 baking sheets; roast on top and middle racks, swapping positions halfway through.) Roast on the top rack, tossing halfway, until vegetables are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (Chickpeas may pop a bit while roasting.)
4. In a small bowl, combine the sour cream and remaining garlic to taste. Season with salt. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
5. Fluff the rice with a fork; stir in half the cilantro and ½ tablespoon butter (1 tablespoon for 4 servings). Season with salt and pepper. When the vegetables and chickpeas are done, remove from oven and toss with lemon zest.
6. Divide the rice between shallow bowls. Top with the roasted vegetables and chickpeas. Drizzle with the garlicky white sauce and hot sauce to taste. Sprinkle with remaining cilantro. Squeeze lemon juice over the top and serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use ground lamb or beef instead of turkey?

Yes, ground lamb or beef would work well in this recipe. Adjust cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Can I make this recipe vegan?

To make it vegan, omit the ground turkey and use a plant-based protein like tofu or extra chickpeas. Use vegan sour cream and butter substitutes.