Shawarma-Spiced Chickpea Bowls

🥘 Ingredients

• basmati rice
  1 c
• butter
  2 tbsp
• chickpeas
  2 unit
• cilantro
  ½ oz
• garlic
  2 clove
• grape tomatoes
  8 oz
• hot sauce
  2 tsp
• lemon
  2 unit
• olive oil
  2 tsp
• paper towels
• pepper
• pistachios
  1 oz
• red onion
  2 unit
• salt
• shawarma spice blend
  2 tbsp
• sour cream
  6 tbsp
• veggie stock concentrate
  2 unit
• water
  1 tsp, ¾ cup

🍳 Cookware

• small pot
• baking sheet
• 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 produce. Halve, peel, and cut red onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic . Roughly chop pistachios . Drain and rinse chickpeas ; pat very dry with paper towels . Roughly chop cilantro . Zest and quarter lemon .

   red onion: 2 unit, garlic: 2 clove, pistachios: 1 oz, chickpeas: 2 unit, paper towels, cilantro: ½ oz, lemon: 2 unit
2. 

   2

   Melt 1 TBSP of butter in a small pot over medium-high heat (use 2 TBSP butter and a medium pot for 4 servings). Add minced onion, half the garlic, half the pistachios (save the rest for serving), half the shawarma spice blend , and a pinch of salt . Cook, stirring, ⏱️ 1 minute . Stir in basmati rice , ¾ cup water , veggie stock concentrate , and a big pinch of salt. 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.

   butter: 2 tbsp, shawarma spice blend: 2 tbsp, salt, basmati rice: 1 c, water: ¾ cup, veggie stock concentrate: 2 unit
3. 

   3

   Meanwhile, toss onion wedges, grape tomatoes , and chickpeas on a baking sheet with a large drizzle of olive oil , remaining Shawarma Spice Blend, a few pinches of salt, and pepper . (For 4 servings, divide everything between 2 baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through roasting.) Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, ⏱️ 18 minutes . (It’s natural for chickpeas to pop a bit.)

   grape tomatoes: 8 oz, olive oil: 2 tsp, pepper
4. 

   4

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

   sour cream: 6 tbsp, water: 1 tsp
5. 

   5

   Fluff rice with a fork; stir in half the cilantro. Season with salt and pepper. Toss veggies and chickpeas with lemon zest.
6. 

   6

   Divide rice between shallow bowls or plates. 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 any remaining lemon wedges on the side.

   hot sauce: 2 tsp