Garlicky Sumac Chicken & Chickpea Bowls
with Basmati Rice, Lemony Hummus Sauce & Parsley
- Sesame
This hearty spiced chicken and rice bowl will fill you up and warm you through and through. Lemony sumac-spiced chicken is seared to a golden brown while chickpeas roast alongside red onion wedges in a garlicky olive oil until crispy. It’s all served over a bed of fragrant basmati rice. And since the secret’s always in the sauce, you’ll finish things off with a drizzle of herby lemon hummus and a vibrant sprinkle of fresh parsley.
Ingredients
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
1 unit
Chickpeas
4 tablespoon
Hummus
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 teaspoon
Sumac
¼ ounce
Parsley
1 teaspoon
Garlic Powder
½ cup
Basmati Rice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; dry thoroughly with paper towels. (TIP: Be sure to remove as much moisture as possible—this will help reduce the popping that can happen as chickpeas roast!) Halve, peel, and cut onion into ½-inch-thick wedges.
• Toss chickpeas and onion on a baking sheet with a drizzle of olive oil, half the garlic powder (you’ll use the rest later), salt, and pepper. • Roast on top rack, tossing halfway through, until chickpeas are crispy and onion is tender and lightly charred, 18-20 minutes.
• Heat a drizzle of oil in a small pot over medium-high heat. Add rice, stock concentrate, and ¾ cup water (1½ cups for 4 servings); season with salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, pat chicken* dry with paper towels and cut into bitesize pieces if needed. Season all over with half the sumac (all for 4 servings), remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate.
• Strip parsley leaves from stems; mince leaves. Zest and quarter lemon. • In a small bowl, combine hummus, 2 tsp water (4 tsp for 4 servings), a pinch of parsley, a pinch of lemon zest, a squeeze of lemon juice (big squeeze for 4), and a drizzle of olive oil (large drizzle for 4).
• Fluff rice with a fork; taste and season with salt and pepper. Stir in chicken. • Divide chicken-rice mixture between bowls and top with roasted chickpeas and onion. Drizzle with hummus sauce and garnish with remaining parsley. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique sumac and chickpea flavors, though some found it bland and in need of more seasoning.
- Ease of prep: Easy to make, but some felt it used too many pots and pans during preparation.
- Suggestions: Consider adding fresh vegetables like cucumber, tomato, or zucchini for more flavor and texture 🍅.
- Portions: Several mentioned the dish was dry; increasing the hummus sauce or adding a yogurt-based sauce could help.
- Texture: Roasted chickpeas added nice crunch, but some found them too dry; adjust roasting time for preferred texture.
Reviews from our home cooks
This should be an all-star recipe! Not only was it terrific, it highlighted a lovely spice overlooked by most Americans: sumac. It was easy to scale up with a few basic ingredients from home when my child's friend stayed for dinner; I increased the rice portions, roasted another onion and another can of chickpeas, and added more lemon and tahini to the sauce to stretch it out. I also roasted carrot coins tossed in olive oil and za'atar spice mix (also featuring sumac) along with the onions, and toasted some pita brushed with olive oil and more za'atar to serve alongside. We'll be choosing this one again for sure!
This has been one of my favorite recipes so far! I loved every flavor and how they all worked together, and I have been making the roasted chickpeas every week now and incorporating them into salads/protein bowls/as a side regularly.
Loved! You're opening our eyes to a whole new world of chickpeas! We've been trying lots of your dishes with them and this one has a lot of great flavor, and was oh so filling. Really enjoyed the crunch of the chickpeas. Lots of texture in the dish.
So so good! However, the hummus sauce was a huge miss. Really bland, but salt didn't help the overall flavor that much. Maybe red pepper hummus would be better? Or this dish could use a light creamy sauce similar to tzatziki instead of hummus. Other than that, everything else was insanely delicious. Will absolutely be ordering this the next time it's available. Obsessed with the flavors!
Loved this one! Loved mixing the chicken with the rice, it was an unexpected way to serve chicken, and the toppings were delish. My husband loved it, too!
I am normally not a big fan of hummus or chickpeas, but this preparation was very delicious and made me like new things!
This is incredibly good! The roasted chickpeas were so yummy! And great mix of flavors across the dish components.
Great dish, I have a hard time finding sumac locally, would be cool if I could buy bulk seasonings thru the app.
This is probably the least flavorful recipe we have had to date with Hello Fresh. It was not bad - just not nearly as flavorful as the others have been. I struggle to get the chickpeas right. This is the second recipe we have had with chickpeas and both times they have been mushy. My fault - I am sure!
We did not roast the chickpeas long enough, a tip on what consistency they are supposed to be and better quality chicken strips would bring this to 4 stars.
