Spiced Lemon-Feta Chickpea Rice Bowls

🥘 Ingredients

• black pepper
  1/4 tsp
• broccoli
  1 head
• chickpeas
  15 oz
• cooking oil
  2 tbsp
• creamy shawarma sauce
  1.5 oz
• feta cheese
  1 oz
• garlic
  2 cloves
• lemon
  2 pieces
• red onion
  1 medium
• salt
  1/2 tsp
• shawarma spice blend
  1 packet
• veggie stock concentrate
  1 packet
• white rice
  1 c

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. Drain and rinse chickpeas and pat very dry with paper towels. Cut broccoli into bite-size pieces. Halve, peel, and cut red onion into ½-inch-thick wedges. Peel and mince garlic . Quarter lemon .

   chickpeas: 15 oz, broccoli: 1 head, red onion: 1 medium, garlic: 2 cloves, lemon: 2 pieces
2. 

   2

   Toss chickpeas with veggie stock concentrate on one side of a baking sheet . Toss broccoli and onion on the empty side with a large drizzle of cooking oil , shawarma spice blend , salt , and black pepper . Roast until veggies are browned and tender and chickpeas are crispy ⏱️ 20 minutes .

   veggie stock concentrate: 1 packet, cooking oil: 2 tbsp, shawarma spice blend: 1 packet, salt: 1/2 tsp, black pepper: 1/4 tsp
3. 

   3

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add garlic and cook, stirring occasionally, until fragrant ⏱️ 2 minutes . Add white rice , 1¼ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   white rice: 1 c
4. 

   4

   In a small bowl , combine creamy shawarma sauce and ½ tsp water until smooth.

   creamy shawarma sauce: 1.5 oz
5. 

   5

   Remove chickpeas and veggies from oven and carefully toss on sheet with feta cheese and juice from one lemon wedge. Taste and season with salt and pepper if desired.

   feta cheese: 1 oz
6. 

   6

   Fluff rice with a fork and taste and season with salt and pepper if desired. Divide rice between shallow bowls and top with lemon-feta chickpeas and veggies. Drizzle with sauce and top with a squeeze of lemon juice. Serve with any remaining lemon wedges on the side.