Vegan Streetcart-Style Chickpea Bowls

🥘 Ingredients

• black pepper
  ½ tsp
• chickpeas
  15 oz
• cooking oil
  3 tbsp
• garlic powder
  1½ tsp
• hot sauce
  1 tsp
• hummus
  ½ cup
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  4 tbsp
• salt
  1 tsp
• scallions (thinly sliced, whites and greens separated)
  2
• shawarma spice blend
  2 tbsp
• sliced almonds
  2 tbsp
• super select cucumber (quartered and sliced into half-inch quarter-moons)
  1
• tomato (diced)
  1
• turmeric
  ¼ tsp
• veggie stock concentrate
  1 unit
• water
  1¼ cups
• whole wheat pitas
  2 unit

🍳 Cookware

• small pot
• small bowl
• large pan
• baking sheet

1. 

   1

   Preheat oven to 425 degrees F. Heat a drizzle of cooking oil in a small pot over medium heat. Stir in turmeric until combined. Stir in jasmine rice , veggie stock concentrate , 1¼ cups water , a big pinch of salt , and black pepper . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use in step 5.

   cooking oil: 3 tbsp, turmeric: ¼ tsp, jasmine rice: 1 c, veggie stock concentrate: 1 unit, water: 1¼ cups, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Wash and dry all produce. Quarter lemon . Prepare tomato . Prepare super select cucumber . Prepare scallions .

   lemon: 1 unit, tomato: 1 (diced), super select cucumber: 1 (quartered and sliced into half-inch quarter-moons), scallions: 2 (thinly sliced, whites and greens separated)
3. 

   3

   In a small bowl , combine hummus , 1 TBSP olive oil , ½ tsp garlic powder , and juice from one lemon wedge. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a separate small bowl, combine tomato, cucumber, half the scallion greens, juice from one lemon wedge, a drizzle of olive oil, salt, and pepper.

   hummus: ½ cup, olive oil: 4 tbsp, garlic powder: 1½ tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites, half the shawarma spice blend , 1 tsp garlic powder, salt, and pepper. Cook, stirring, until fragrant ⏱️ 1 minute . Stir in chickpeas and their liquid. Cook, stirring occasionally, until chickpeas are glazed and liquid has mostly evaporated ⏱️ 5 minutes . Remove pan from heat. Stir in a squeeze of lemon juice; season with salt and pepper to taste.

   shawarma spice blend: 2 tbsp, chickpeas: 15 oz
5. 

   5

   While chickpeas cook, brush whole wheat pitas all over with a drizzle of olive oil; season with remaining garlic powder, salt, and pepper. Place on a baking sheet and toast on top rack until softened and warmed through ⏱️ 3 minutes . Cut pitas into four wedges each. Fluff rice with a fork; stir in sliced almonds and remaining scallion greens. Season with salt and pepper to taste.

   whole wheat pitas: 2 unit, sliced almonds: 2 tbsp
6. 

   6

   Divide rice between bowls. Top with chickpeas and salad in separate sections. Drizzle bowls with hummus sauce and hot sauce to taste. Serve with pitas and any remaining lemon wedges on the side. > TIP: If you like, scoop up some of the rice, chickpeas, veggies, and sauces with the pita and eat it all in one bite!

   hot sauce: 1 tsp