Vegan Spice Market Chickpea & Rice Bowls

🥘 Ingredients

• carrots
  2 units
• chickpeas
  2 cans
• chili powder
  1 tsp
• cooking oil
  1 tbsp
• garlic powder
  1 tsp
• grape tomatoes
  1 c
• jalapeno
  1 unit
• jasmine rice
  1½ cups
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  1 bunch
• pistachios
  ¼ cup
• shawarma spice blend
  1 packet
• sugar
  1 tsp
• vegan mayo
  2 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• small pot
• medium pan
• small bowl

1. 

   1

   chickpeas carrots veggie stock concentrate shawarma spice blend jasmine rice chili powder parsley lemon jalapeno pistachios grape tomatoes garlic powder vegan mayo cooking oil olive oil sugar

   chickpeas: 2 cans, carrots: 2 units, veggie stock concentrate: 1 unit, shawarma spice blend: 1 packet, jasmine rice: 1½ cups, chili powder: 1 tsp, parsley: 1 bunch, lemon: 1 unit, jalapeno: 1 unit, pistachios: ¼ cup, grape tomatoes: 1 c, garlic powder: 1 tsp, vegan mayo: 2 tbsp, cooking oil: 1 tbsp, olive oil: 2 tbsp, sugar: 1 tsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Drain and rinse chickpeas; pat dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch pieces (halve lengthwise first if carrots are on the larger side).
3. 

   3

   Toss chickpeas on one side of a baking sheet with half the vege stock concentrate, half the shawarma spice blend, a drizzle of cooking oil, salt, and pepper. Toss carrots on empty side of sheet with remaining shawarma spice blend, another drizzle of oil, salt, and pepper. Roast on top rack until chickpeas are browned and crispy and carrots are browned and tender ⏱️ 18 minutes .
4. 

   4

   Meanwhile, in a small pot , combine rice, half the chili powder, remaining stock concentrate, 1¼ cups water, and a pinch of salt. Bring to a boil, then reduce to simmer; cover and cook until tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
5. 

   5

   While rice cooks, finely chop parsley. Zest and quarter lemon. Mince jalapeno, removing ribs and seeds for less heat. Roughly chop pistachios.
6. 

   6

   Heat a drizzle of oil in a medium pan over high heat. Add grape tomatoes; cook, stirring occasionally, until blistered ⏱️ 2 minutes . Remove pan from heat; season with salt and pepper.
7. 

   7

   In a small bowl , combine parsley, half the garlic powder, remaining chili powder, 1½ TBSP olive oil, a big squeeze of lemon juice, and as much jalapeno as you like. Season with salt and pepper. In a separate small bowl, combine vegan mayo, remaining garlic powder, ¼ tsp sugar, a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
8. 8

   Fluff rice with a fork; stir in a drizzle of olive oil and season with salt and pepper. Divide rice between bowls; top with chickpeas, carrots, and tomatoes. Drizzle everything with lemon aioli and schug sauce. Garnish with pistachios and serve with any remaining lemon wedges on the side.