Middle Eastern Chicken & Chickpea Bowls
with Spiced Basmati Rice & Garlicky White Sauce
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 quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
¼ ounce
Cilantro
½ cup
Basmati Rice
1 unit
Chickpeas
3 tablespoon
Sour Cream
(Contains Milk)
1 clove
Garlic
1 unit
Lemon
4 ounce
Grape Tomatoes
1 unit
Veggie Stock Concentrate
1 tablespoon
Shawarma Spice Blend
1 teaspoon
Hot Sauce
10 ounce
Chopped Chicken Breast
Not included in your delivery
Olive Oil
Butter
(Contains Milk)
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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 1⁄2-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, 3⁄4 cup water (11⁄2 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.)
Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium- high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Transfer to a plate.
• 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.
• Fluff rice with a fork; stir in half the cilantro and 1⁄2 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.
Serve shrimp or chicken atop bowls.
Chicken is fully cooked when internal temperature reaches 165°.
