Roasted Chickpea Bowls with Pistachio Rice and Garlic Sauce

These roasted chickpea bowls are a vibrant, vegetarian twist on classic shawarma. Instead of meat, we roast chickpeas, onion and tomatoes with aromatic shawarma spices until golden and tender. The result is a hearty, flavorful filling that pairs perfectly with fluffy basmati rice.

The rice is cooked with a touch of veggie stock concentrate and studded with crunchy pistachios for texture. A creamy, garlicky white sauce and a drizzle of hot sauce tie everything together, making each bite absolutely irresistible.

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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

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Drain and rinse chickpeas. Pat dry with a paper towel. Peel and cut red onion into 1-inch wedges. Cut tomato into 1-inch chunks.
3. On the prepared baking sheet, toss chickpeas, onion wedges and tomato chunks with olive oil, shawarma spice blend, salt and pepper. Spread in a single layer.
4. Roast for 20-25 minutes, until vegetables are tender and chickpeas are slightly crispy. Stir halfway through.
5. While vegetables roast, rinse basmati rice in a fine-mesh sieve until water runs clear. In a small saucepan, melt 1 tablespoon butter over medium heat. Add rice and stir for 1 minute. Add 1 cup water, veggie stock concentrate and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
6. Meanwhile, prepare the garlic sauce: In a small bowl, combine sour cream, juice of half the lemon and minced garlic (peel and grate or mince the clove). Stir until smooth. Season with salt and pepper to taste.
7. Coarsely chop pistachios. Roughly chop cilantro leaves and tender stems.
8. When rice is done, stir in remaining 1 tablespoon butter and chopped pistachios. Season with salt if needed.
9. To serve, divide pistachio rice between bowls. Top with roasted chickpeas, onion and tomatoes. Drizzle with garlic sauce and hot sauce. Garnish with chopped cilantro and squeeze remaining lemon juice over top.

Recipe Tips

FAQ

Can I use a different grain instead of basmati rice?

Yes, you can substitute with jasmine rice, quinoa or couscous. Adjust cooking time and liquid according to the grain’s instructions.

Is this recipe vegan?

As written, it contains sour cream and butter. To make it vegan, use a plant-based sour cream and substitute the butter with olive oil or a vegan butter alternative.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and vegetables in the microwave or oven and add fresh sauce before serving.