Middle Eastern Chickpea Bowls
with Pistachio Rice & Garlicky White Sauce
We swoon for shawarma. For this veggie-centric spin, we swap the traditional spit-cooked meat for roasted chickpeas, shallot, 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 a creamy, garlicky white sauce, then prepare to be totally bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
¼ ounce
Cilantro
½ ounce
Pistachios
(Contains Tree Nuts)
½ cup
Basmati Rice
13.4 ounce
Chickpeas
4 tablespoon
Sour Cream
(Contains Milk)
1 clove
Garlic
1 unit
Lemon
1 unit
Roma Tomato
1 unit
Veggie Stock Concentrate
1 tablespoon
Shawarma Spice Blend
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
