Middle Eastern Chickpea Bowls
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Middle Eastern Chickpea Bowls

Middle Eastern Chickpea Bowls

with Spiced Basmati 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. 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. You’ll drizzle hot sauce and a creamy, garlicky white sauce over top until you reach your ideal sauce-to-veggie ratio. That’s right, no more dry (or drowning) bowls—you’re in total sauce control.

Calorie Smart

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

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit

Red Onion

¼ ounce


½ cup

Basmati Rice

1 unit


3 tablespoon

Sour Cream

(Contains Milk)

1 clove


1 unit


4 ounce

Grape Tomatoes

1 unit

Veggie Stock Concentrate

1 tablespoon

Shawarma Spice Blend

1 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Olive Oil

½ tablespoon


(Contains Milk)



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories610 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate95 g
Sugar12 g
Dietary Fiber9 g
Protein17 g
Cholesterol25 mg
Sodium860 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.


Paper Towel
Small pot
Baking Sheet
Small Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Drain and rinse chickpeas; dry thoroughly with paper towels. Roughly chop cilantro. Zest and quarter lemon.

Cook Rice

• Heat a drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add minced onion, half the garlic, half the Shawarma Spice Blend (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.

Roast Veggies & Chickpeas

• Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a drizzle of olive oil, remaining Shawarma Spice Blend, 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. (It’s natural for chickpeas to pop a bit while roasting.)

Make Sauce

• Meanwhile, 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.

Mix & Toss

• Fluff rice with a fork; stir in half the cilantro and ½ TBSP butter (1 TBSP for 4 servings). Season with salt and pepper. • Once veggies and chickpeas are done, remove from oven and 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 cilantro. Top with lemon juice to taste; serve with any remaining lemon wedges on the side.