Harissa Turkey Rice Bowls with Crispy Chickpeas
Ingredients
- 1¼ poundsground turkey
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 2 tablespoonsharissa paste
- ·yellow onion
- ·garlic
- 1 can (15 ounces)canned chickpeas (drained and rinsed)
- 4 tablespoonsolive oil
- ½ teaspoonpaprika
- ½ teaspooncumin
- ·kosher salt
- ·black pepper
- ·lime
- ½ cupplain yogurt
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lime into wedges.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it into small pieces with a spoon, until browned and cooked through, about 5–6 minutes. Drain off excess fat if needed.
- 02
Stir in 2 tablespoons harissa paste, 0.5 teaspoon paprika, and 0.5 teaspoon cumin. Cook for 30 seconds until fragrant. Add the diced onion and minced garlic; cook for 2 minutes, stirring, until the onion softens.
- 03
Pour in 3 cups chicken broth and 1.5 cups rice. Stir well, then bring to a simmer. Reduce heat to low, cover, and cook for 15–18 minutes until the rice is tender and liquid is absorbed.
- 04
While the rice cooks, toss the drained chickpeas with 3 tablespoons olive oil, salt, and black pepper. Spread on a baking sheet and roast at 425°F for 10–12 minutes, shaking halfway through, until golden and crispy.
- 05
Fluff the rice with a fork. Divide among bowls. Top with crispy chickpeas, a dollop of yogurt, and fresh cilantro. Serve with lime wedges.
Spice Tips
Harissa brings deep, warm spice that's not overwhelming. For more heat, add 1/4 teaspoon cayenne or a pinch of red pepper flakes. For smokiness, bump the paprika to 1 teaspoon. A squeeze of fresh lime juice and cilantro keep things bright and balanced.
Harissa paste is a North African staple now widely available in supermarket spice aisles and international sections. If you can't find it, mix 1.5 tablespoons tomato paste with 0.5 teaspoon cayenne, 0.25 teaspoon caraway, and a pinch each of cinnamon and coriander as a substitute.