Spiced Shrimp and Chickpea Bowls with Garlic Sauce and Basmati Rice

This vibrant bowl brings together the warm, aromatic spices of shawarma with roasted chickpeas, tender shrimp and a creamy garlic sauce. It’s a satisfying meal that lets you control the sauce-to-veggie ratio, ensuring every bite is perfectly balanced.

Serve over fluffy basmati rice infused with stock concentrate and a hint of butter, then finish with fresh cilantro and a squeeze of lemon. Whether you’re a fan of bold flavors or looking for a new weeknight favorite, this dish delivers.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Halve, peel and cut red onion into ½-inch-thick wedges; mince a few wedges to get 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate garlic. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve tomato and slice into ¼-inch-thick wedges. Roughly chop cilantro. Zest and quarter lemon.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, half the garlic, half the Shawarma Spice Blend (reserve the rest) and a pinch of salt. Cook, stirring, for 1 minute. Stir in rice, ¾ cup water (1½ cups for 4 servings), 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.
3. Meanwhile, on a baking sheet, toss onion wedges, tomato wedges and chickpeas with a drizzle of olive oil, remaining Shawarma Spice Blend, pepper and a few pinches of salt. (For 4 servings, divide between 2 baking sheets; roast on top and middle racks, tossing and swapping rack positions halfway.) Roast on top rack, tossing halfway, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (Chickpeas may pop slightly.)
4. In a small bowl, combine sour cream and remaining garlic to taste. Season with salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
5. Fluff rice with a fork; stir in half the cilantro and ½ tablespoon butter (1 tablespoon for 4 servings). Season with salt and pepper. Once veggies and chickpeas are done, remove from oven and toss with lemon zest.
6. Divide rice among shallow bowls. Top with roasted veggies and chickpeas. Drizzle with garlicky white sauce and hot sauce to taste. Sprinkle with remaining cilantro. Add lemon juice to taste; serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice, but adjust cooking time and liquid accordingly.

Can I make this dish ahead of time?

The components can be prepared in advance; store separately and reheat before assembling.

What can I use instead of sour cream?

Greek yogurt or a dairy-free yogurt alternative works well for the garlic sauce.