---
title: Middle Eastern Chickpea Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/middle-eastern-chickpea-bowls-5eb082c2ff8d2876ce4bf9a2
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Veggie
  - Middle Eastern
  - Weeknight Dinner
  - Plant-Based
rating: 4.5
rating_count: 33600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the complex, delicious flavors, especially the shawarma spice and garlicky sauce.
  - theme: Ease of prep
    text: Customers found it easy to make, with some noting the prep took longer than expected.
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Chickpeas/middle-eastern-chickpea-bowls.avif"
---

#oven{} Preheat to 425°F ~{10%minutes}.

Wash and dry all produce. Halve, peel, and cut @red onion{1%unit} into ½-inch-thick wedges. Mince a few wedges until you have 2 tbsp. Peel and mince @garlic{4%cloves}. Roughly chop @pistachios{2%tbsp}. Drain and rinse @chickpeas{1½%cup}, then pat very dry with a paper towel. Roughly chop @cilantro{1%unit}. Zest and quarter @lemon{1%unit}.

Melt 1 tbsp @butter{2%tbsp} in a #small pot{} over medium-high heat. Add the minced onion, half the garlic, half the pistachios, half the @shawarma spice blend{1%unit}, and a pinch of salt. Cook, stirring, ~{1%minutes}. Stir in @basmati rice{½%cup}, ¾ cup water, @veggie stock concentrate{1%unit}, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15%minutes}. Keep covered off heat.

Meanwhile, toss remaining onion wedges, @grape tomatoes{1%cup}, and chickpeas on a #baking sheet{} with a large drizzle of @olive oil{1%tbsp}, remaining shawarma spice blend, black pepper, and a few pinches of salt. Roast on the top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy ~{18%minutes}.

While veggies and chickpeas roast, in a #small bowl{}, combine @sour cream{2%tbsp} and remaining garlic to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff rice with a fork; stir in 1 tbsp butter and half the cilantro. Season with salt and pepper. Once veggies and chickpeas are done, remove from oven and toss with lemon zest.

Divide rice between shallow bowls. Top with veggies and chickpeas. Drizzle with garlicky white sauce and @hot sauce{1%unit} to taste. Sprinkle with remaining pistachios and cilantro. Top with lemon juice to taste; serve with remaining lemon wedges on the side.