Spiced Lemon-Feta Chickpea Rice Bowls

🥘 Ingredients

• black pepper
• broccoli
  1 lb
• chickpeas
  2 unit
• cooking oil
  1 tbsp
• creamy shawarma sauce
  4 oz
• feta cheese
  1 c
• garlic
  4 clove
• lemon
  2 unit
• paper towels
• red onion
  2 unit
• salt
• shawarma spice blend
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  1.26 c
• white rice
  1.5 c

🍳 Cookware

• strainer
• baking sheet
• small pot
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas in a strainer ; pat very dry with paper towels . Cut broccoli into bite-size pieces if necessary. Halve, peel, and cut red onion into 1/2-inch-thick wedges. Peel and mince or grate garlic . Quarter lemon .

   chickpeas: 2 unit, paper towels, broccoli: 1 lb, red onion: 2 unit, garlic: 4 clove, lemon: 2 unit
2. 

   2

   Toss chickpeas with veggie stock concentrate on one side of a baking sheet . Toss broccoli and onion on empty side of sheet with a large drizzle of cooking oil , shawarma spice blend , salt , and black pepper . Roast on top rack until veggies are browned and tender and chickpeas are crispy, ⏱️ 20 minutes . (For 4 servings, spread chickpeas out across entire sheet and roast on top rack; add broccoli and onion to a second baking sheet and roast on middle rack.)

   veggie stock concentrate: 2 unit, cooking oil: 1 tbsp, shawarma spice blend: 2 tbsp, salt, black pepper
3. 

   3

   Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring occasionally, until fragrant, ⏱️ 2 minutes . Add white rice , water (2 1/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   white rice: 1.5 c, water: 1.25 c
4. 

   4

   In a small bowl , combine creamy shawarma sauce and water (1 tsp for 4 servings) until smooth.

   creamy shawarma sauce: 4 oz, water: 1/2 tsp
5. 

   5

   Remove chickpeas and veggies from oven; carefully toss on baking sheet with feta cheese and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired.

   feta cheese: 1 c
6. 

   6

   Fluff rice with a fork; taste and season with salt and pepper if desired. Divide rice between shallow bowls and top with lemon-feta chickpeas and veggies. Drizzle with sauce and top with a squeeze of lemon juice. Serve with any remaining lemon wedges on the side.