Spiced Chickpea & Chicken Rice Bowls

Heat a drizzle of oil in a small pot over medium heat. Add garlic; cook until fragrant, 1 minute. Stir in rice, stock concentrate, 1½ cups water (3 cups for 4 servings), ½ tsp Tunisian Spice Blend (1 tsp for 4; you’ll use more in the next step), and 1 tsp salt (2 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 16-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, pat chicken or steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak in a single layer; cook, stirring occasionally, until chicken is cooked through, 4-6 minutes, or until steak reaches desired doneness, 3-5 minutes. Transfer to a plate.

While rice cooks, toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, 2 tsp Tunisian Spice Blend (4 tsp for 4 servings; be sure to measure—we sent more), salt, and pepper. Roast on top rack, stirring halfway through, until chickpeas are crispy and onion wedges are tender, 18-20 minutes.

Meanwhile, in a small bowl, combine sour cream with juice from two lemon wedges (juice from four wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt to taste.

In a medium bowl, whisk together juice from remaining lemon, 2 tsp olive oil, and ½ tsp sugar. (For 4 servings, use 4 tsp olive oil and 1 tsp sugar.) Stir in chopped onion, cucumber, tomato, and half the cheese (save the rest for serving). Season with salt and pepper to taste.