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

This vibrant bowl brings together the warm, aromatic flavors of Turkish spices with tender chicken and crispy chickpeas, all roasted to perfection alongside sweet grape tomatoes and red onion wedges. The medley is served over a bed of fragrant basmati rice studded with crunchy pistachios and golden raisins, adding texture and a hint of sweetness.

The finishing touch is a luscious lemon-herb hummus sauce that ties everything together with its creamy, tangy kick. Perfect for a weeknight dinner that feels special, this bowl is packed with protein and bold flavors that will satisfy everyone at the table.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Zest and quarter the lemon. 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. Roughly chop the pistachios. Halve the grape tomatoes lengthwise. Drain and rinse the chickpeas; pat very dry with paper towels. Roughly chop the parsley and chives. In a small bowl, combine the golden raisins with juice from one lemon wedge (two wedges for 4 servings).
2. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add the 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, for 1 minute. Stir in the basmati rice, ¾ cup 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, 15-18 minutes. Keep covered off heat until ready to use.
3. Meanwhile, on a baking sheet, toss the onion wedges, tomatoes and chickpeas with a large drizzle of olive oil, the remaining Turkish Spice Blend and 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 the 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 the hummus, half the parsley and chives, 2 tablespoons olive oil (4 tablespoons for 4 servings) and juice from one lemon wedge (two wedges for 4). 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 the raisins and their pickling liquid and the remaining parsley and chives. Season with salt and pepper. Toss the roasted veggies and chickpeas with lemon zest.
6. Divide the rice between shallow bowls or plates. Top with the veggies and chickpeas. Drizzle with hummus sauce to taste. Garnish with the remaining pistachios and a squeeze of lemon juice. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice, but adjust the cooking time and water ratio according to the package instructions.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check the labels of your stock concentrate and spice blend to confirm.

Can I make this dish ahead of time?

You can prepare the components separately and assemble just before serving. Store the rice, roasted vegetables and sauce in airtight containers in the refrigerator for up to 3 days.