• 2-3 whole onions
  • 1-2 lb. ground turkey
  • 2 large tomatoes, grated (used separately)
  • 1 carrot, grated
  • ½ red pepper, grated
  • ½ cup raw white rice, washed 3 times
  • 2 tbsp. olive oil
  • 2 tsp. kosher salt or sea salt
  • 1 tsp. of pepper
  • 16 oz. cooked or canned chick peas
  • 1 large onion, finely diced


  1. Peel the whole onions and boil until tender. Remove from the water and let the onions cool for 5-10 minutes. Separate the rings of each onion and set aside.
  2. In a bowl, mix the ground turkey, one grated tomato, carrot, red pepper, ¼ cup chickpeas, rice, oil, salt and pepper. Mix to combine and then stuff the onions with the mixture.
  3. Take a pot and place the diced onion and the rest of the chickpeas inside. On top of that, gently layer the stuffed onions. Between each layer, sprinkle some of the second grated tomato.
  4. Cover, bring to a boil, then reduce to a simmer and cook for about 45 minutes.