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Middle Eastern Chickpea Bowls

Middle Eastern Chickpea Bowls

with Pistachio Rice & Garlicky White Sauce

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We swoon for shawarma. For this veggie-centric spin, we swap the traditional spit-cooked meat for roasted chickpeas, shallot, 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 a creamy, garlicky white sauce, then prepare to be totally bowled over.

Tags:VeggieCalorie Smart
Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

¼ ounce

Cilantro

½ ounce

Pistachios

(ContainsTree Nuts)

½ cup

Basmati Rice

13.4 ounce

Chickpeas

4 tablespoon

Sour Cream

(ContainsMilk)

1 clove

Garlic

1 unit

Lemon

1 unit

Roma Tomato

1 unit

Veggie Stock Concentrate

1 tablespoon

Shawarma Spice Blend

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate98 g
Sugar13 g
Dietary Fiber11 g
Protein19 g
Cholesterol20 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Zester
Small pot
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 400 degrees. Wash and dry produce. • Halve, peel, and cut shallot into ½-inch-thick 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; dry thoroughly with paper towels. Roughly chop cilantro. Zest and quarter lemon.

2

• Heat a drizzle of oil in a small pot over medium-high heat (use a medium pot for 4 servings). Add minced shallot, 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 until ready to use in step 5.

3

• Meanwhile, toss shallot wedges, tomato, and chickpeas on a baking sheet with a drizzle of 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.

4

• 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.

5

• Fluff rice with a fork; stir in half the cilantro. Season with salt and pepper. • Once veggies and chickpeas are done, toss with lemon zest.

6

• Divide rice between shallow bowls. Top with veggies and chickpeas. Drizzle with garlicky white sauce. Sprinkle with remaining pistachios and remaining cilantro. Top with lemon juice to taste; serve with any remaining lemon wedges on the side.