MIDDLE EASTERN STYLE CHICKPEA BOWLS

In these vibrant Middle Eastern bowls, chickpeas are seasoned with our spicy cumin allspice blend, then cooked with roasted red peppers until lightly browned for layers of toasty flavor. They’re piled over buttery pistachio turmeric rice along with tender roasted rainbow carrots. Each bowl gets a drizzle of cooling cardamom-spiced Greek yogurt and a shower of feta and sliced scallion. If you’ve got some herbs on hand, sprinkle a bit of chopped fresh parsley or cilantro on top for a colorful and flavorful garnish.

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Step 1

COOK RICE - Preheat oven to 425 degrees. - Bring basmati rice, vegetable stock concentrate, 1¼ cups water, and ¼ teaspoon salt to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16 minutes, or until rice is tender and water has absorbed. - Remove from heat. Let rest, covered, 3 minutes. (You’ll finish the rice in Step 5.)

Step 2

PREP - Trim and peel rainbow carrots*. Slice across at an angle into pieces, about ¼ inch thick. - Strain and rinse garbanzo beans (chickpeas). - Roughly chop pistachios. - Trim and thinly slice scallion. *The ingredient you received may be a different color.

Step 3

SEASON & ROAST CARROTS - Place carrots in a medium bowl. Drizzle with 1 tablespoon cooking oil. Season with salt and pepper. Stir to evenly coat. - Spread carrots out in a single layer on a lightly oiled, foil lined baking sheet. Roast 10-12 minutes, or until fork-tender, stirring halfway through.

Step 4

SEASON & ROAST CHICKPEAS - Place chickpeas in bowl used for carrots. Drizzle with 1 teaspoon cooking oil. Season with spicy cumin-allspice blend and ¼ teaspoon salt. Stir to evenly coat. - Heat 1½ tablespoons cooking oil in a large oven-safe sauté pan over medium-high heat. Add chickpeas and roasted red peppers to hot pan. Cook 4-5 minutes, or until lightly browned, stirring occasionally.* - Transfer pan to oven. Roast about 10 minutes, or until chickpeas are slightly crispy, stirring halfway through. *If the pan seems dry, add another 1-2 teaspoons cooking oil.

Step 5

FINISH RICE - Fluff rice with a fork. Add pistachios, turmeric, and 1 tablespoon butter. Stir to combine. Season with salt and pepper to taste.

Step 6

PLATE YOUR DISH - Divide pistachio turmeric rice between bowls. Pile chickpeas and roasted red peppers on one side of each bowl. Place roasted carrots on opposite side. Drizzle with cardamom-spiced Greek yogurt. Garnish with feta cheese and scallion. Enjoy!