Turkish-Spiced Barramundi Bowls

Name: Turkish-Spiced Barramundi Bowls with Chickpeas, Pistachio Rice & Hummus Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Rice; 1 Chickpeas; 4 oz Tomato; 1 Onion; 1 Lemon; 1 Egg; 1 tbsp Turkish Spice Blend; 1/2 oz Pistachios; 4 tbsp Hummus; 1 clove Garlic; 1/4 oz Parsley; 1/4 oz Chives; 1 oz Raisins; 2 tbsp Olive Oil; 1 tsp Cooking Oil; Salt; Black Pepper; 10 oz Barramundi

with Chickpeas, Pistachio Rice & Hummus Sauce

By Recipe0 System

A chickpea bowl is the epitome of plant-based perfection. In this one, Turkish-spiced chickpeas are roasted alongside onion wedges and grape tomatoes, then tossed with bright and tangy lemon zest. Veggies are served over a bed of fragrant basmati rice mixed with pistachios and golden raisins for texture and sweetness. And since the secret’s always in the sauce, you’ll finish things off with a drizzle of herby lemon hummus that brings all these flavors together. With so much to savor in one bowl, we guarantee any non-vegan dinner guests won’t even miss the meat!

Mediterranean

Middle Eastern

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Rice
1 Chickpeas
4 oz Tomato
1 Onion
1 Lemon
1 Egg
1 tbsp Turkish Spice Blend
1/2 oz Pistachios
4 tbsp Hummus
1 clove Garlic
1/4 oz Parsley
1/4 oz Chives
1 oz Raisins
2 tbsp Olive Oil
1 tsp Cooking Oil
Salt
Black Pepper
10 oz Barramundi

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Zest and quarter lemon. Halve, peel, and cut onion into 1⁄2-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. Halve tomatoes lengthwise. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop parsley and chives.

In a small bowl, combine raisins 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, 3⁄4 cup water (1 1⁄2 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), 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.

Pat chicken or barramundi dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick pan over medium- high heat. Cook chicken until cooked through, 3-5 minutes per side, or cook barramundi (skin sides down) until skin is crisp, 4-5 minutes, then flip and cook until cooked through, 2-3 minutes more. Transfer to a plate.
5

Fluff rice with a fork; stir in raisins 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.

Serve chicken or barramundi atop bowls.

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