Roasted Chickpea Bowls with Pistachio Rice and Garlic Sauce

These roasted chickpea bowls are a vegetarian twist on classic shawarma, swapping the meat for crispy spiced chickpeas, tender roasted onions and tomatoes. Served over fragrant basmati rice studded with pistachios, every bite is packed with warm, aromatic flavors.

What really sets this dish apart is the sauce selection-a creamy garlicky white sauce and a drizzle of hot sauce add the perfect finishing touch. It’s a bowl that’s as satisfying as it is delicious and it comes together easily for a weeknight dinner.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView 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

1 unit Roma TomatoView 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

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Halve, peel and cut the red onion into ½-inch wedges; mince a few wedges to get 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate the garlic. Roughly chop the pistachios. Cut the Roma tomato into ½-inch wedges. Drain and rinse the chickpeas; pat very dry with paper towels. Roughly chop the cilantro. Zest and quarter the lemon.
2. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a small pot over medium-high heat. Add the minced onion, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice Blend and a pinch of salt. Cook, stirring, for 1 minute. Stir in the basmati rice, ¾ cup water (1½ cups for 4), 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.
3. Meanwhile, on a baking sheet, toss the onion wedges, tomato wedges and chickpeas with a drizzle of olive oil, the remaining Shawarma Spice Blend, pepper and a few pinches of salt. (For 4 servings, divide between two baking sheets and roast on top and middle racks, swapping positions halfway through.) Roast on the top rack, tossing halfway, until vegetables are tender and lightly charred and chickpeas are crispy, 18-20 minutes. Note: Chickpeas may pop while roasting.
4. While the vegetables and chickpeas roast, in a small bowl, combine the sour cream with the remaining garlic to taste. Season with salt. Stir in water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency.
5. Fluff the rice with a fork; stir in 1 tablespoon butter and half the cilantro. Season with salt and pepper. Once the vegetables and chickpeas are done, toss them with the lemon zest.
6. Divide the rice among shallow bowls. Top with the roasted vegetables and chickpeas. Drizzle with the garlicky white sauce and hot sauce to taste. Sprinkle with the remaining pistachios and remaining cilantro. Squeeze lemon juice over the top to taste. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make this recipe ahead of time?

Yes, you can prepare the rice and roast the vegetables and chickpeas in advance. Store them separately in the refrigerator and reheat before assembling. The white sauce can also be made ahead.

What can I use instead of sour cream for the white sauce?

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

Can I add protein to this dish?

Absolutely! Grilled chicken, lamb or tofu would be great additions. Simply season and cook separately, then add to the bowls.