Chickpea & Rainbow Trout Bowls
with Spiced Basmati Rice & Garlicky White Sauce
- Milk
- Fish
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. *The serving of protein food in this product is high in protein.* *See nutrition information for total fat, cholesterol, and sodium content.*
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
1 unit
Chickpeas
1 unit
Lemon
1 clove
Garlic
4 ounce
Grape Tomatoes
10 ounce
Rainbow Trout
(Contains: Fish)
1 tablespoon
Shawarma Spice Blend
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
½ cup
Basmati Rice
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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.
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.
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.)
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. PRO TIP: Swap sour cream for Greek yogurt for an even more gut-friendly option.
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.
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