Middle Eastern Chickpea Bowls

Updated at: Thu, 17 Aug 2023 11:34:23 GMT

Step 1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 400 degrees. Wash and dry produce. Halve, peel, and cut shallot into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Roughly chop pistachios. Cut tomato into ½-inch-thick wedges. Drain and rinse chickpeas; dry thoroughly with paper towels. Roughly chop cilantro. Zest and quarter lemon.

Step 2

Heat a drizzle of oil in a small pot over medium- high heat (use a medium pot for 4 servings). Add minced shallot, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice (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.

Step 3

Meanwhile, toss shallot wedges, tomato, and chickpeas on a baking sheet with a drizzle of oil, remaining Shawarma Spice, 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. TIP: It's natural for chickpeas to pop a bit while roasting.

Step 4

While veggies and chickpeas roast, cut chicken breasts in strips and cook on the stove until ready.

Step 5

In a small bowl, combine sour cream with remaining garlic to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Step 6

Fluff rice with a fork; stir in half the cilantro. Season with salt and pepper. Once veggies and chickpeas are done, toss with lemon zest.

Step 7

Divide rice between shallow bowls. Top with veggies and chickpeas. Drizzle with garlicky white sauce. Sprinkle with remaining pistachios and remaining cilantro. Top with lemon juice to taste; serve with any remaining lemon wedges on the side.

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