Vegan Spice Market Chickpea & Rice Bowls

🥘 Ingredients

• Shawarma Spice Blend
  2 tbsp
• carrots
  24 oz
• chickpeas
  2 unit
• chili powder
  2 tsp
• cooking oil
  1 tbsp
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• jalapeno
  1 unit
• jasmine rice
  1.5 c
• lemon
  2 unit
• olive oil
  3.333 tbsp
• paper towels
• parsley
  ½ oz
• pepper
• pistachios
  1 oz
• salt
• sugar
  ½ tsp
• vegan mayo
  1/2 c
• veggie stock concentrate
  4 unit
• water
  1¼ cup

🍳 Cookware

• baking sheet
• small pot
• medium pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Drain and rinse chickpeas ; pat dry with paper towels . Trim, peel, and cut carrots on a diagonal into ½-inch pieces (halve lengthwise first if carrots are on the larger side).

   chickpeas: 2 unit, paper towels, carrots: 24 oz
2. 

   2

   Toss chickpeas on one side of a baking sheet with half the veggie stock concentrate , half the Shawarma Spice Blend , a drizzle of cooking oil , salt , and pepper . Toss carrots on the empty side of the sheet with remaining Shawarma Spice Blend, another drizzle of cooking oil, salt, and pepper. Roast on top rack until chickpeas are browned and crispy and carrots are browned and tender, ⏱️ 18 minutes to ⏱️ 22 minutes .

   veggie stock concentrate: 4 unit, Shawarma Spice Blend: 2 tbsp, cooking oil: 1 tbsp, salt, pepper
3. 

   3

   Meanwhile, in a small pot , combine jasmine rice , half the chili powder (you'll use more later), remaining stock concentrate, water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to a simmer; cover and cook until tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, chili powder: 2 tsp, water: 1¼ cup
4. 

   4

   While rice cooks, finely chop parsley . Zest and quarter lemon . Mince jalapeno , removing ribs and seeds for less heat. Roughly chop pistachios .

   parsley: ½ oz, lemon: 2 unit, jalapeno: 1 unit, pistachios: 1 oz
5. 

   5

   Heat a of oil in a medium pan over high heat. Add grape tomatoes ; cook, stirring occasionally, until blistered, ⏱️ 2 minutes to ⏱️ 3 minutes . Remove pan from heat and season with salt and pepper.

   grape tomatoes: 8 oz
6. 

   6

   In a small bowl , combine parsley, half the garlic powder , remaining chili powder, 1½ TBSP of the olive oil , a big squeeze of lemon juice, and as much jalapeño as you like. Season with salt and pepper. In a separate small bowl, combine vegan mayo , remaining garlic powder, ¼ tsp of the sugar , a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

   garlic powder: 2 tsp, olive oil: 3.333 tbsp, vegan mayo: 1/2 c, sugar: ½ tsp
7. 

   7

   Fluff the rice with a fork; stir in a drizzle of olive oil and season with salt and pepper. Divide rice between bowls; top with chickpeas, carrots, and tomatoes. Drizzle with schug sauce and lemon aioli. Garnish with pistachios and serve with any remaining lemon wedges.