Middle Eastern Chickpea Bowls

🥘 Ingredients

• basmati rice
  ½ cup
• butter
  2 tbsp
• chickpeas
  1½ cup
• cilantro
  1 unit
• garlic
  4 cloves
• grape tomatoes
  1 c
• hot sauce
  1 unit
• lemon
  1 unit
• olive oil
  1 tbsp
• pistachios
  2 tbsp
• red onion
  1 unit
• shawarma spice blend
  1 unit
• sour cream
  2 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• oven
• small pot
• baking sheet
• small bowl

1. 

   1

   oven Preheat to 425°F ⏱️ 10 minutes .
2. 

   2

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

   red onion: 1 unit, garlic: 4 cloves, pistachios: 2 tbsp, chickpeas: 1½ cup, cilantro: 1 unit, lemon: 1 unit
3. 

   3

   Melt 1 tbsp butter in a small pot over medium-high heat. Add the minced onion, half the garlic, half the pistachios, half the shawarma spice blend , and a pinch of salt. Cook, stirring, ⏱️ 1 minutes . Stir in basmati rice , ¾ cup water, veggie stock concentrate , 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.

   butter: 2 tbsp, shawarma spice blend: 1 unit, basmati rice: ½ cup, veggie stock concentrate: 1 unit
4. 

   4

   Meanwhile, toss remaining onion wedges, grape tomatoes , and chickpeas on a baking sheet with a large drizzle of olive oil , 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 .

   grape tomatoes: 1 c, olive oil: 1 tbsp
5. 

   5

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

   sour cream: 2 tbsp
6. 

   6

   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.
7. 7

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

   hot sauce: 1 unit