Middle Eastern Fried Rice with Turkey

and peas / carrots

Ingredients

• Paprika, smoked - 1 tsp
• Cumin, ground - 1/2 tsp
• Coriander, ground - 1/2 tsp
• Salt - 1/2 tsp
• Black pepper - 1/4 tsp
• Cinnamon - 1/4 tsp
• Turmeric (opt) - 1/4 tsp

• Garlic - 2 cloves
• Turkey, ground - 1 lb
• Lemons - 1, wedges
• Cilantro leaves - 2 Tbsp, chopped
• Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
• Peas and carrots, frozen - 1 1/2 cups
• Pine nuts - 2 Tbsp (sub sliced or slivered almonds)
• Oil, cooking - 1 Tbsp
• Basmati rice, cooked (leftover from Monday) - ~2 cups
• Soy sauce, low-sodium - 1 Tbsp
• Harissa paste - 2 tsp (sub tomato paste with a few drops of hot sauce)
• Golden raisins - 1/4 cup
• Yogurt, plain or Greek - 1/2 cup