Name:

HF Middle Eastern Chickpea Bowls

Description

with spiced basmati rice & garlicky white sauce

serves 2 or 4

prep time 10 minutes

cook time 40 minutes

Ingredients
1 red onion (2 for 4 servings)
1 clove garlic (2 cloved for 4)
13.4 oz chickpeas (26.8 oz for 4)
1/4 oz cilantro
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)
1 tsp veggie stok concentrate (2 tsp for 4)
4 TBSP sour cream (8 TBSP for 4)
1 tsp hot sauce (2 tsp for 4)

Instructions
1. Prep
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 cheickpeas; dry thoroughly with paper towels. Roughly chop cilantro. Zest and quarter lemon.
2. Cook rice
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, and a pinch of salt. Cook, stirring, 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 heat to low. 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, remaining shawarma spice, pepper, and a few pinches of salt. (For 4 servings, divide everthing 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, 19-20 minutes.
4. Make sauce
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.
5. Mix & toss
Fluff rice with a fork; stir in half the cilantro and 1/2 TBSP butter (1 TBSP for 4). Season with salt and pepper.
Once veggies and chickpeas are done, remove from oven and toss with lemon zest.
6. Serve
Divide rice between shallopw 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.

Length

50

Calories

650

Servings

2

Date Created

Created By

Jade Smidt

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