Shawarma spiced chickpea bowls

Updated at: Tue, 15 Aug 2023 21:08:54 GMT

Step 1

Preheat oven to 425 Cut onion into wedges Mince a few wedges Mince garlic Roughly chop pistachios Rinse chickpeas Roughly chop cilantro Zest and quarter lemon Melt 1T butter in a small pot over med high heat. Add half the garlic, half the mince onion, half the pistachios, half the shawarma blend and a pinch of salt. Cook 1 min Stir in rice, 3/4 c water, stock concentrate and a big pinch of salt. Bring to boil then reduce to simmer 15-18 min. Toss onion wedges, tomatoes and chickpeas on a baking sheet with a large drizzle of oil, remaining shawarma seasoning, salt and pepper. Roast 18-20 min, tossing once. Combine sour cream, remaining garlic, salt and pepper to taste. Add water until it’s a drizzling consistency. Fluff rice, stir in half the cilantro, season if needed. Toss the veggies with lemon zest. Combine and serve, topping with sauce, hot sauce to taste, remaining cilantro and pistachio.

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