Spiced Chickpea Bowls with Pistachio Rice and Garlic Sauce

These spiced chickpea bowls bring all the bold, aromatic flavors of shawarma in a plant-forward twist. Roasted chickpeas, red onion and tomato are tossed with a warming shawarma spice blend, then served over fluffy basmati rice studded with crunchy pistachios. A creamy garlicky white sauce and a drizzle of hot sauce finish the dish with tangy heat.

This recipe is perfect for a quick weeknight dinner that feels special. The combination of textures-tender roasted vegetables, nutty rice and silky sauce-makes every bite satisfying. Best of all, it comes together in under an hour with simple ingredients.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cook rice: In a small pot, combine 1/2 cup basmati rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
3. While rice cooks, prepare vegetables: Halve and peel the red onion, then cut into 1/2-inch wedges. Core and chop the tomato into 1-inch pieces. Drain and rinse chickpeas.
4. On the prepared baking sheet, toss chickpeas, onion wedges and tomato pieces with 1 tablespoon shawarma spice blend, 2 teaspoons olive oil, salt and pepper. Spread in an even layer.
5. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and chickpeas are slightly crispy.
6. Meanwhile, make the garlic white sauce: In a small bowl, combine 4 tablespoons sour cream, juice from half the lemon and 1 minced garlic clove. Stir until smooth. Season with salt and pepper to taste. Set aside.
7. Prepare pistachio rice: Roughly chop pistachios. In a small skillet over medium heat, melt 2 tablespoons butter. Add chopped pistachios and cook for 1-2 minutes until fragrant. Stir in the cooked rice and veggie stock concentrate until well combined. Remove from heat.
8. Chop cilantro leaves (stems are fine).
9. To serve, divide pistachio rice between bowls. Top with roasted chickpea-vegetable mixture. Drizzle with garlic white sauce and hot sauce (optional). Garnish with chopped cilantro and a squeeze of lemon from the remaining half.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice. Adjust cooking time according to package directions.

Is this recipe vegan?

It can be made vegan by using a plant-based sour cream and replacing butter with olive oil or vegan butter.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and vegetables in a microwave or skillet.