Middle Eastern Chickpea Bowls with Pistachio Rice & Garlicky White Sauce

Name: Middle Eastern Chickpea Bowls with Pistachio Rice & Garlicky White Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 Red Onions; 1/4 ounce Cilantro; 1 oz Pistachios; 1 cup Basmati Rice; 26.8 oz Chickpeas; 8 tablespoons Sour Cream; 2 cloves Garlic; 1 Lemon; 2 Roma Tomatoes; 2 units Veggie Stock Concentrate; 2 tablespoons Shawarma Spice Blend; 1 teaspoon Hot Sauce; 2 teaspoons Olive Oil; 3 tablespoons Butter; Salt; Pepper

14 steps

Prep:15minCook:25min

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 that’s studded with pistachios. 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. Drizzle over hot sauce and a creamy, garlicky white sauce, then prepare to be totally bowled over.

Updated at: Thu, 17 Aug 2023 11:28:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1077.2 kcal (54%)

Total Fat31.3 g (45%)

Carbs159.8 g (61%)

Sugars25.1 g (28%)

Protein44.8 g (90%)

Sodium918.1 mg (46%)

Fiber25.5 g (91%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2red onions

0.25 ouncecilantro

1 ozpistachios

1 cupbasmati rice

26.8 ozchickpeas

8 tablespoonssour cream

2cloves garlic

1lemon

2roma tomatoes

2 unitsveggie stock concentrate

2 tablespoonsshawarma spice blend

1 teaspoonhot sauce

2 teaspoonsolive oil

3 tablespoonsbutter

salt

pepper

Instructions

Step 1

Prep Work

Step 2

•Wash and dry all produce. • Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 4 TBSP. •Peel and mince or grate garlic. •Roughly chop pistachios. •Cut tomato into ½-inch-thick wedges. •Drain and rinse chickpeas; pat very dry with paper towels. •Roughly chop cilantro. •Zest and quarter lemon.

Step 3

Preheat Oven

Step 4

Adjust rack to top and middle positions and preheat oven to 400 degrees.

Step 5

Cook Rice

Step 6

• Melt 2 TBSP butter in a medium pot over medium-high heat. •Add minced onion, 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, 1 1/2 cups water, 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 7

Roast Veggies & Chickpeas

Step 8

• Meanwhile, toss onion wedges, tomato, and chickpeas on 2 baking sheets with a large drizzle of olive oil, remaining Shawarma Spice, pepper, and a few pinches of salt. • Roast until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. Toss veggies and swap rack positions halfway through roasting. TIP: It’s natural for chickpeas to pop a bit while roasting.

Step 9

Make Sauce

Step 10

• While veggies and chickpeas roast: 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 11

Mix & Toss

Step 12

• Fluff rice with a fork. stir in 1 TBSP butter and half the cilantro. •Season with salt and pepper. • Once veggies and chickpeas are done, toss with lemon zest.

Step 13

Serve

Step 14

• Divide rice between shallow bowls. •Top with veggies and chickpeas. •Drizzle with garlicky white sauce and hot sauce to taste. •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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