Middle Eastern Chickpea Bowls
with Pistachio Rice & Garlicky White Sauce
We swoon for shawarma. For this veggie-centric spin, we swap the traditional spit-roasted meat for roasted chickpeas, onion, and tomatoes, but keep all the same aromatic, warming spices. It’s all served over ultra-flavorful, spiced basmati rice that’s studded with pistachios. If you’re anything like us, one of our favorite parts about shawarma is the sauce selection—and don’t worry, we didn’t skimp. Drizzle over hot sauce and a creamy, garlicky white sauce, then prepare to be totally bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
¼ ounce
Cilantro
½ ounce
Pistachios
(Contains Tree Nuts)
½ cup
Basmati Rice
13.4 ounce
Chickpeas
4 tablespoon
Sour Cream
(Contains Milk)
1 clove
Garlic
1 unit
Lemon
1 unit
Roma Tomato
1 unit
Veggie Stock Concentrate
1 tablespoon
Shawarma Spice Blend
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 400 degrees. Wash and dry all produce. • Halve, peel, and cut onion into ½-inchthick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Roughly chop pistachios. Cut tomato into ½-inch-thick wedges. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop cilantro. Zest and quarter lemon.
• Melt 1 TBSP butter in a small pot over medium-high heat (use 2 TBSP butter and a medium pot for 4 servings). 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 (1½ cups for 4), 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.
• Meanwhile, toss onion wedges, tomato, and chickpeas on a baking sheet with a large drizzle of olive oil, remaining Shawarma Spice, pepper, and a few pinches of salt. (For 4 servings, divide everything between 2 baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through roasting.) • Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.
• While veggies and chickpeas roast, in a small bowl, combine sour cream with 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, toss with lemon zest.
• Divide rice between shallow bowls. Top with veggies and chickpeas. Drizzle with garlicky white sauce and hot sauce to taste. Sprinkle with remaining pistachios and remaining cilantro. Top with lemon juice to taste; serve with any remaining lemon wedges on the side.
