Vegan Spice Market Chickpea & Rice Bowls
with Blistered Tomatoes, Schug Sauce, Lemon Aioli & Pistachios
- Tree Nuts
This vegan bowl is not for the faint of heart: It’s full of textures and sauces and big flavors. From the curated spice blend to the herby-spicy-tangy schug sauce, this recipe proves that plant-based ingredients definitely pack a punch. We start with a big scoop of fluffy spiced rice, top it with hearty, crispy spice-roasted chickpeas and tender carrots, and add juicy blistered tomatoes. Top with a generous drizzle each of schug sauce and creamy lemon aioli, then sprinkle with crunchy pistachios and bright lemon juice to finish. Go big or go home!
Ingredients
1 unit
Chickpeas
12 ounce
Carrots
2 unit
Veggie Stock Concentrate
1 tablespoon
Shawarma Spice Blend
¾ cup
Jasmine Rice
1 teaspoon
Chili Powder
¼ ounce
Parsley
1 unit
Lemon
1 unit
Jalapeño
½ ounce
Pistachios
(Contains: Tree Nuts)
4 ounce
Grape Tomatoes
1 teaspoon
Garlic Powder
4 tablespoon
Vegan Mayo
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
5.5 teaspoon
Olive Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch pieces (halve lengthwise first if carrots are on the larger side).
• Toss chickpeas on one side of a baking sheet with half the stock concentrates, half the Shawarma Spice Blend, a drizzle of oil, salt, and pepper. Toss carrots on empty side of sheet with remaining Shawarma Spice Blend, another drizzle of oil, salt, and pepper. • Roast on top rack until chickpeas are browned and crispy and carrots are browned and tender, 18-22 minutes.
• Meanwhile, in a small pot, combine rice, half the chili powder (you’ll use more later), remaining stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to simmer; cover and cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, finely chop parsley. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat. Roughly chop pistachios.
• Heat a drizzle of oil in a medium pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Remove pan from heat; season with salt and pepper.
• In a small bowl, combine parsley, half the garlic powder, remaining chili powder, 1½ TBSP olive oil (3 TBSP for 4 servings), a big squeeze of lemon juice, and as much jalapeño as you like. Season with salt and pepper. • In a separate small bowl, combine mayonnaise, remaining garlic powder, ¼ tsp sugar (½ tsp for 4), a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Fluff rice with a fork; stir in a drizzle of olive oil and season with salt and pepper. • Divide rice between bowls; top with chickpeas, carrots, and tomatoes. Drizzle everything with lemon aioli and schug sauce. Garnish with pistachios and serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the explosion of flavors, with some calling it restaurant-quality and surprisingly delicious 🎉.
- Ease of prep: Some found it time-consuming with multiple steps, while others thought it was easy to follow.
- Suggestions: Consider adding more veggies like bell peppers or broccoli; try serving with quinoa for extra protein.
- Leftovers: Several mentioned it reheats well and makes great leftovers, with flavors melding nicely over time.
- Spice level: Some found it perfectly spicy, while others suggested adjusting jalapeño and chili powder to taste.
- Texture: Customers enjoyed the mix of textures, especially the crispy chickpeas and blistered tomatoes.
Reviews from our home cooks
This was extraordinarily good. I haven't gotten a recipe from you that my husband and I haven't thoroughly enjoyed, but even he said this was special - the flavors/textures. We're both not into too much hot spice, so cut back a bit on the chili in the rice; only used 1/2 the diced jalapeno (without seeds, etc.) Very flavorful with the 2 sauces - cut back on the olive oil. And I used the lemon aioli sparingly. Seemed just perfect for us.
Took a little longer than the recipe card said it would but wow it was worth it. Great balance of textures and nuanced flavors. Also, my favorite way to roast chickpeas yet! Usually they pop and splatter and make a mess of my oven, but this time they didn't! I think the stock concentrate made a huge difference.
I LOVED this recipe!! I added onions to bulk it out so that I could meal prep it for the week, and I served it all over quinoa for extra protein. The fact that this recipe had not one, but TWO sauces (!?!?)--it is a WINNER!! It tasted just as delicious on day three as it did on day one--SO GOOD!! I would highly recommend this meal to anyone and everyone!!
I am not even vegan but I loved this bowl. Great flavor and textures. Very filling. Good meal, one of my new favs.
This was another surprise home run for me. When I started Hello Fresh, I did so because we wanted to be more plant-based/vegan and I tried the Purple Carrot meal box thing but It just wasn't satisfying. This is the second vegan recipe from Hello Fresh that I was dubious about but absolutely LOVED. I hope you offer this often!
Oh my goodness! This meal took me by surprise, SOOOO good. I am obsessed. I chose this meal with the goal of transitioning to less meat in my diet and oh my goodness, if vegan food taste like this all the time, I would definitely convert
Tons of flavor! Our favorite so far. We modified a couple things: mixed the chickpeas and carrots with the concentrate, and used fresh garlic in the sauces. So good!
Very delicious, I loved the blistered tomatoes especially. These are some new flavors for me but I thought they went together perfectly.
This recipe has good flavor but was pretty dry. I love the shawarma bowls with the halloumi cheese, that is one of my favorite recipes. Also, the vegetarian taco and burrito recipes are great as well.
Madly in love with the flavors in this one!!!! Plus an easy one to put together.
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