Spiced Lemon-Feta Chickpea Rice Bowls

Name: Spiced Lemon-Feta Chickpea Rice Bowls with Roasted Broccoli, Red Onion & Creamy Shawarma Sauce
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 unit Chickpeas; 8 ounce Broccoli Florets; 1 unit Red Onion; 2 clove Garlic; 1 unit Lemon; 1 unit Veggie Stock Concentrate; 1 tablespoon Shawarma Spice Blend; ¾ cup White Rice; 2 ounce Creamy Shawarma Sauce; Salt; Pepper; 1 tablespoon Cooking Oil; ½ cup Feta Cheese

with Roasted Broccoli, Red Onion & Creamy Shawarma Sauce

Recipe Development TeamPublished on October 17, 2023

4.1

(521 customers rated)

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Looking to impress your new (vegetarian) boo with a cozy home-cooked dinner? This 30-minute one’s for you two lovebirds! This Middle-Eastern style bowl starts with fluffy garlic rice. You’ll top it with crisp-roasted shawarma-spiced chickpeas and a broccoli and red onion jumble seasoned with lemon and briny feta cheese for tangy, bright contrast. Lastly you’ll drizzle it all with our earthy, savory, creamy shawarma sauce for a “kitchen official” date night!

Tags:

Veggie

•New

Allergens:

Milk

•Soy

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Chickpeas

8 ounce

Broccoli Florets

1 unit

Red Onion

2 clove

Garlic

1 unit

Lemon

1 unit

Veggie Stock Concentrate

1 tablespoon

Shawarma Spice Blend

¾ cup

White Rice

2 ounce

Creamy Shawarma Sauce

(Contains: Milk, Soy)

½ cup

Feta Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

Nutrition Values

/ per serving

Calories850 kcal

Fat28 g

Saturated Fat7 g

Carbohydrate123 g

Sugar13 g

Dietary Fiber12 g

Protein24 g

Cholesterol25 mg

Sodium1290 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

•Strainer

•Paper Towel

•Baking Sheet

•Small pot

•Small Bowl

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Cut broccoli into bite-size pieces if necessary. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. Quarter lemon.

• Toss chickpeas with stock concentrate on one side of a baking sheet. • Toss broccoli and onion on empty side of sheet with a large drizzle of oil, Shawarma Spice Blend, salt, and pepper. Roast on top rack until veggies are browned and tender and chickpeas are crispy, 15-20 minutes. (For 4 servings, spread chickpeas out across entire sheet and roast on top rack; add broccoli and onion to a second baking sheet and roast on middle rack.)

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

• In a small bowl, combine shawarma sauce and ½ tsp water (1 tsp for 4 servings) until smooth.

• Remove chickpeas and veggies from oven; carefully toss on sheet with feta and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired.

• Fluff rice with a fork; taste and season with salt and pepper if desired. Divide rice between shallow bowls and top with lemon-feta chickpeas and veggies. Drizzle with sauce and top with a squeeze of lemon juice. Serve with any remaining lemon wedges on the side.