Roasted Chickpea Bowls with Pistachio Rice and Garlic Sauce

These roasted chickpea bowls are a celebration of bold Middle Eastern flavors. Tender chickpeas, sweet grape tomatoes and red onion are tossed with a fragrant shawarma spice blend and roasted until lightly charred and crispy. The rice is cooked with pistachios, garlic and a touch of stock concentrate for an extra layer of savory goodness.

To finish, everything is drizzled with a tangy garlic white sauce and a dash of hot sauce. Fresh cilantro and a squeeze of lemon brighten up each bite. It’s a satisfying, veggie-forward meal that’s perfect for any night of the week.

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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

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

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 tablespoons. Peel and mince or grate garlic. Roughly chop pistachios. Drain and rinse chickpeas; dry thoroughly with paper towels. Roughly chop cilantro. Zest and quarter lemon.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add minced onion, half the garlic, half the pistachios, half the Shawarma Spice and a pinch of salt. Cook, stirring, for 1 minute. Stir in rice, ¾ cup water, 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, toss onion wedges, tomatoes and chickpeas on a baking sheet with a large drizzle of olive oil, remaining Shawarma Spice, pepper and a few pinches of salt. Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (Tip: It’s natural for chickpeas to pop a bit.)
4. While veggies and chickpeas roast, in a small bowl, combine sour cream with 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 1 tablespoon butter and half the cilantro. Season with salt and pepper. Once veggies and chickpeas are done, remove from oven and toss with lemon zest.
6. Divide rice between shallow bowls. Top with veggies and chickpeas. Drizzle with garlicky white sauce and hot sauce to taste. Sprinkle with remaining pistachios and cilantro. Top with lemon juice to taste; 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 jasmine or long-grain white rice, but adjust the cooking time and water ratio according to the package instructions.

How can I make this dish vegan?

To make it vegan, replace the butter with olive oil or vegan butter and use a plant-based sour cream or yogurt for the sauce.

Can I prepare any components ahead of time?

Yes, you can roast the chickpeas and veggies up to a day in advance and reheat them. The rice can also be cooked ahead and reheated with a splash of water.