Roasted Chickpea Bowls with Pistachio Rice and Garlic White Sauce

If you love the warm, aromatic flavors of shawarma but want a veggie-centric twist, this bowl is for you. Instead of spit-cooked meat, we roast chickpeas, shallot and tomatoes with a bold shawarma spice blend until they’re tender and caramelized. The result is a satisfying, protein-packed filling that’s every bit as delicious as the original.

All of this is served over fragrant basmati rice studded with crunchy pistachios, then finished with a creamy, garlicky white sauce. It’s a complete meal that’s simple to make and bursting with Middle Eastern-inspired flavors. Get ready to be bowled over!

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Ingredients

1 unit Veggie Stock ConcentrateView 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 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the veggie stock concentrate with 1/2 cup hot water and stir to dissolve. Set aside.
3. Rinse and drain the chickpeas. Pat dry with a clean towel. Peel and thinly slice the shallot. Cut the tomato into 1-inch chunks. Zest and juice the lemon. Mince the garlic. Roughly chop the cilantro.
4. On the prepared baking sheet, toss the chickpeas, shallot and tomato with 1 tablespoon cooking oil, the shawarma spice blend and a pinch of salt and pepper. Spread in an even layer.
5. Roast for 20-25 minutes, until the chickpeas are golden and the vegetables are tender. Stir halfway through.
6. While the vegetables roast, cook the rice. In a small saucepan, heat 1 teaspoon cooking oil over medium heat. Add the rice and cook, stirring, for 1 minute. Add the prepared veggie stock and 1/2 cup water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
7. Fluff the rice with a fork. Stir in the pistachios and half of the lemon zest. Season with salt to taste.
8. Make the white sauce: In a small bowl, combine the sour cream, minced garlic, remaining lemon zest and a squeeze of lemon juice. Season with salt and pepper. Stir until smooth. Add water 1 teaspoon at a time if needed to reach a drizzling consistency.
9. To serve, divide the pistachio rice between bowls. Top with the roasted chickpea mixture. Drizzle with the garlic white sauce and garnish with chopped cilantro. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

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

Is this recipe vegan?

As written, it contains sour cream. To make it vegan, use a plant-based sour cream or yogurt.

How can I add more protein?

You can add grilled tofu, tempeh or extra chickpeas. The recipe is already protein-rich from the chickpeas and pistachios.