Middle Eastern Chickpea Bowls

• Melt 1 TBSP butter in a small pot over medium-high heat. Add minced onion, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, 1 minute. • Stir in rice, ¾ cup water, stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat. • 4 SERVINGS: Use 2 TBSP butter, a medium pot, and 1½ cups water.

• Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive oil, remaining Shawarma Spice, pepper, and a few pinches of salt. • Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. • 4 SERVINGS: Divide everything between 2 baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through roasting. • TIP: It’s natural for chickpeas to pop a bit.

• While veggies and chickpeas roast, in a small bowl, combine sour cream and 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 1 TBSP butter and half the cilantro. Season with salt and pepper. • Once veggies and chickpeas are done, remove from oven and toss with lemon zest.