Shawarma-Spiced Chicken & Chickpeas

• In a medium bowl, toss chickpeas with half the stock concentrates, half the Shawarma Spice Blend (you’ll use the rest in the next step), a large drizzle of oil, and a pinch of salt and pepper. • Spread chickpeas out in a single layer on a lightly oiled foil-lined baking sheet. Roast on top rack, tossing halfway through, until chickpeas are slightly crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.) • Wipe out bowl.

• While chickpeas roast, heat a large drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add minced shallot, half the garlic, half the pistachios, remaining Shawarma Spice Blend, and a big pinch of salt. Cook, stirring, until fragrant, 30-60 seconds. • Stir in rice, remaining stock concentrate, and ¾ cup water (1½ cups for 4). 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 serve.

While the rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.

• Quarter cucumber lengthwise; slice into ½-inch-thick pieces. Halve tomatoes lengthwise. Zest and quarter lemon. • In bowl used for chickpeas, combine cucumber, tomatoes, and as much sliced shallot as you like. Toss with half the lemon zest, juice from one lemon wedge, and a drizzle of olive oil. (For 4 servings, use juice from two wedges and a large drizzle of olive oil.) Season with salt and pepper to taste.

• In a small bowl, whisk together mayonnaise, remaining garlic, remaining lemon zest, and juice from one lemon wedge (two wedges for 4 servings). • Whisk in 2 TBSP water (4 TBSP for 4) until combined. (If needed, add water 1 tsp at a time until sauce reaches a drizzling consistency.) Season white sauce with salt and pepper to taste.