Name:

HF Shawarma-Spiced Chickpea Bowls

Description

With Pistachio Rice & Garlicky White Sauce

Serves 2-4

Prep time: 10 minutes

Cook time: 40 minutes

Calories 680

Ingredients
1 Red Onion (2 for 4)
1 Clove Garlic (2 Cloves for 4)
1/2 oz Pistachios (1 oz for 4)
6.7 oz chickpeas (13.4 oz for 4)
1/4 oz Cilantro (1/2 oz for 4)
1 Lemon (2 for 4)
1 TBSP Shawarma Spice Blend (2 TBSP for 4)
4 oz Grape Tomatoes (8 oz for 4)
1/2 Cup Basmati Rice (1 cup for 4)
2 tsp Veggie Stock Concentrate (4 tsp for 4)
3 TBSP Sour Cream ( 6 TBSP for 4)
1 tsp Hot Sauce (2 tsp for 4)

Instructions
1. Prep
Adjust tack to top postion (top and middle postions for 4) 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 greate garlic. Roughly chop pistachios. Draing and rinse chickpeas; pat very dry with paper towels. Roughly chop cilantro. Zest and quarter lemon.
2. Cook Rice
Melt 1 TBSP butter (2 TBSP for 4) in a small pot (medium pot for 4) over medium-high heat. Add minced onion, half the garlic, half the pistachios, half the shawarma spice blend, and a pinch of salt. Cook stirring for 1 minute.
Stir in rice, 3/4 cup water (1 1/2 cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in step 5.
3. Roast Veggies & Chickpeas
Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive oil, reamining shawarma spice blend, a few pinches of salt, and pepper. (For 4 servings - divide everything between 2 baking sheets; roast on top and middle racks, tossing veggies, and swapping rack postions halfway through roasting).
Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes.
4. Make Sauce
While veggies and chickpeas roast, in a small bowl, combine sour cream with reamaining garlic to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Fluff & Toss
Fluff rice with a fork; stir in half the cilantro. Season with salt and pepper.
Toss veggies and chickpeas with lemon zest.
6. Serve
Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with garlicky white sauce and hot sauce to taste. Sprinkle with reamining pistachios and cilantro. Top with lemon juice to taste; serve with any reamining lemon wedges on the side.

Length

50

Calories

680

Servings

Date Created

Created By

Jade Smidt

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