Spiced Chickpea Bowls with Garlic Sauce and Basmati Rice

If you love the warm, aromatic flavors of shawarma, this vegetarian bowl is for you. We swap the traditional meat for roasted chickpeas, onion and tomatoes, all seasoned with a fragrant spice blend. Served over fluffy basmati rice and drizzled with a creamy garlic sauce and hot sauce, every bite is a delicious balance of textures and tastes.

This recipe is perfect for a quick weeknight dinner or meal prep. The components come together easily and the result is a satisfying bowl that’s both hearty and healthy. Get ready to be bowled over!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve, peel and cut the 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 the garlic. Drain and rinse the chickpeas; dry them thoroughly with paper towels. Roughly chop the cilantro. Zest and quarter the lemon.
2. Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add the minced onion, half the garlic, half the shawarma spice blend and a pinch of salt. Cook, stirring, for 1 minute. Stir in the rice, ¾ cup water (1½ cups for 4 servings), the veggie 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 the onion wedges, tomatoes and chickpeas with a large drizzle of olive oil, the 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 positions halfway.) Roast on the top rack, tossing halfway, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (Chickpeas may pop a bit while roasting.)
4. In a small bowl, combine the sour cream and remaining garlic to taste. Season with salt. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
5. Fluff the rice with a fork; stir in half the cilantro and ½ tablespoon butter (1 tablespoon for 4 servings). Season with salt and pepper. When the veggies and chickpeas are done, remove from oven and toss with lemon zest.
6. Divide the rice between shallow bowls. Top with the veggies and chickpeas. Drizzle with the garlicky white sauce and hot sauce to taste. Sprinkle with remaining cilantro. Squeeze lemon juice over the top; serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

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

Can I make this recipe ahead of time?

Absolutely! The components can be prepared in advance and assembled when ready to serve. Store the rice, roasted veggies and sauce separately in the fridge.

What can I use instead of sour cream?

Greek yogurt or a dairy-free yogurt alternative work well as a substitute for sour cream.