Vegan Shawarma-Spiced Chickpeas

🥘 Ingredients

• basmati rice
  1 c
• chickpeas
  15 oz
• cooking oil
  1 tbsp
• garlic
  4 cloves
• grape tomatoes
  1 c
• hot sauce
  1 bottle
• lemon
  1 unit
• mini cucumber
  1 unit
• olive oil
  2 tbsp
• pistachios
  ¼ cup
• shallot
  1 unit
• shawarma spice blend
  1 packet
• vegan mayo
  ¼ cup
• veggie stock concentrate
  2 pastilles
• water
  1 c

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Drain and rinse chickpeas ; dry thoroughly with paper towels. Halve, peel, and thinly slice shallot ; mince a few slices until you have 2 tbsp. Peel and mince or grate garlic . Roughly chop pistachios .

   chickpeas: 15 oz, shallot: 1 unit, garlic: 4 cloves, pistachios: ¼ cup
2. 

   2

   In a medium bowl, toss chickpeas with half the veggie stock concentrate , half the shawarma spice blend , a large drizzle of olive oil , and a pinch of salt and pepper. Spread chickpeas out in a single layer on a lightly oiled foil-lined baking sheet . Roast on top rack, tossing halfway through, until slightly crispy ⏱️ 19 minutes . Wipe out bowl.

   veggie stock concentrate: 2 pastilles, shawarma spice blend: 1 packet, olive oil: 2 tbsp
3. 

   3

   While chickpeas roast, heat a large drizzle of cooking oil in a small pot over medium-high heat. Add minced shallot, half the garlic, half the pistachios, remaining shawarma spice blend, and a big pinch of salt. Cook, stirring, until fragrant ⏱️ 45 seconds . Stir in basmati rice , remaining veggie stock concentrate, and ¾ cup water . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 16 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, basmati rice: 1 c, water: 1 c
4. 

   4

   Quarter mini cucumber lengthwise; slice into ½-inch-thick pieces. Halve grape tomatoes lengthwise. Zest and quarter lemon . In the bowl used for chickpeas, combine cucumber, tomatoes, and as much sliced shallot as you like. Toss with half the lemon zest, juice from one lemon wedge, and a drizzle of olive oil. Season with salt and pepper to taste.

   mini cucumber: 1 unit, grape tomatoes: 1 c, lemon: 1 unit
5. 

   5

   In a small bowl , whisk together vegan mayo , remaining garlic, remaining lemon zest, and juice from one lemon wedge. Whisk in 2 tbsp water until combined. Season white sauce with salt and pepper to taste.

   vegan mayo: ¼ cup
6. 

   6

   Fluff rice with a fork. Season with salt and pepper. Divide rice between shallow bowls. Top with cucumber salad and roasted chickpeas in separate sections. Drizzle everything with white sauce and as much hot sauce as you like. Sprinkle with remaining pistachios and serve with remaining lemon wedges on the side.

   hot sauce: 1 bottle