---
title: Shawarma-Spiced Chickpea Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shawarma-spiced-chickpea-bowls-65390430b8cd6bf4c478f844
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Tree Nuts
  - Milk
tags:
  - Veggie
  - Mediterranean
rating: 4.5
rating_count: 1045
source_chef: Michelle Doll Olson
review_highlights:
  - {theme: Flavor, text: Many loved the shawarma spice blend, praising its complex and aromatic flavors.}
  - {theme: Ease of prep, text: Most agreed it was straightforward to make with clear instructions.}
image: "https://images.recipes.furrysalamander.com/shawarma-spiced-chickpea-bowls.avif"
---
Preheat oven to 425°F. Wash and dry all produce.

Halve, peel, and cut @red onion{1%unit} into ½-inch-thick wedges. Mince a few wedges until you have 2 tbsp for the rice. Peel and mince @garlic{4%cloves}. Roughly chop @pistachios{¼%cup}. Drain and rinse @chickpeas{1%can}; pat very dry with paper towels. Roughly chop @cilantro{¼%cup}. Zest and quarter @lemon{1%unit}.

Melt @butter{1%tbsp} in a #small pot{} over medium-high heat. Add minced onion, half the garlic, half the pistachios, half the @shawarma spice blend{1%packet}, and a pinch of salt. Cook, stirring, ~{1%minute}.

Stir in @basmati rice{½%cup}, ¾ cup water, @veggie stock concentrate{1%cube}, 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.

Meanwhile, toss remaining onion wedges, @grape tomatoes{1%cup}, and chickpeas on a #baking sheet{} with a large drizzle of @olive oil{2%tbsp}, 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.

While veggies and chickpeas roast, in a #small bowl{}, combine @sour cream{2%tbsp} with remaining garlic to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff rice with a fork; stir in half the @cilantro{¼%cup}. Season with salt and pepper. Toss veggies and chickpeas with lemon zest.

Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with garlicky white sauce and @hot sauce{1%tsp} to taste. Sprinkle with remaining pistachios and cilantro. Top with lemon juice to taste; serve with any remaining lemon wedges on the side.