Shawarma-Spiced Chickpea Bowls

🥘 Ingredients

• basmati rice
  ½ cup
• butter
  1 tbsp
• chickpeas
  1 can
• cilantro
  ¼ cup, ¼ cup
• garlic
  4 cloves
• grape tomatoes
  1 c
• hot sauce
  1 tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• pistachios
  ¼ cup
• red onion
  1 unit
• shawarma spice blend
  1 packet
• sour cream
  2 tbsp
• veggie stock concentrate
  1 cube

🍳 Cookware

• small pot
• baking sheet
• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Halve, peel, and cut red onion into ½-inch-thick wedges. Mince a few wedges until you have 2 tbsp for the rice. Peel and mince garlic . Roughly chop pistachios . Drain and rinse chickpeas ; pat very dry with paper towels. Roughly chop cilantro . Zest and quarter lemon .

   red onion: 1 unit, garlic: 4 cloves, pistachios: ¼ cup, chickpeas: 1 can, cilantro: ¼ cup, lemon: 1 unit
3. 

   3

   Melt butter in a small pot over medium-high heat. Add minced onion, half the garlic, half the pistachios, half the shawarma spice blend , and a pinch of salt. Cook, stirring, ⏱️ 1 minute .

   butter: 1 tbsp, shawarma spice blend: 1 packet
4. 

   4

   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.

   basmati rice: ½ cup, veggie stock concentrate: 1 cube
5. 

   5

   Meanwhile, toss remaining 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. 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: 1 c, olive oil: 2 tbsp
6. 

   6

   While veggies and chickpeas roast, in a small bowl , combine sour cream with remaining garlic to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 2 tbsp
7. 7

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

   cilantro: ¼ cup
8. 8

   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: 1 tsp