Roasted Shawarma Chickpea Bowls with Pistachio Rice and Garlic Sauce

These shawarma-spiced chickpea bowls bring all the bold, aromatic flavors of Middle Eastern street food into a hearty vegetarian meal. Roasted chickpeas, red onion and grape tomatoes are tossed with a warming shawarma spice blend until crispy and charred, then served over fragrant basmati rice studded with pistachios.

A creamy garlicky white sauce and a drizzle of hot sauce add the perfect finishing touch, while fresh cilantro and lemon juice brighten every bite. It’s a bowl that’s as satisfying as it is flavorful-perfect for a weeknight dinner that feels special.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position (and middle for 4 servings). Halve, peel and cut the red onion into ½-inch wedges; mince enough wedges to get 2 tablespoons (4 for 4 servings). Peel and mince or grate the garlic. Roughly chop the pistachios. Drain and rinse the chickpeas, then pat very dry with paper towels. Roughly chop the cilantro. Zest the lemon, then quarter it.
2. Melt 1 tablespoon butter in a small pot over medium-high heat (2 tablespoons and a medium pot for 4 servings). Add the minced onion, half the garlic, half the pistachios (save the rest for serving), half the shawarma spice blend (save the rest) and a pinch of salt. Cook, stirring, for 1 minute. Stir in the rice, ¾ cup water (1½ cups for 4), the veggie stock concentrate and a big pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
3. Meanwhile, on a baking sheet, toss the onion wedges, tomatoes and chickpeas with a drizzle of olive oil, the remaining shawarma spice blend and a few pinches of salt and pepper. (For 4 servings, divide between two baking sheets and roast on top and middle racks, swapping positions halfway.) Roast on the top rack, tossing halfway, until vegetables are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (Chickpeas may pop.)
4. While the vegetables 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 and stir in half the cilantro. Season with salt and pepper. Toss the roasted vegetables and chickpeas with the lemon zest.
6. Divide the rice among shallow bowls or plates. Top with the vegetables and chickpeas. Drizzle with the garlicky white sauce and hot sauce to taste. Sprinkle with the remaining pistachios and 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 gluten-free?

Yes, this recipe is naturally gluten-free. Ensure your stock concentrate and hot sauce are certified gluten-free if needed.

Can I use a different type of rice?

Basmati rice works best for its fragrance and texture, but you can substitute with jasmine rice or long-grain white rice. Adjust cooking time as needed.

How do I store leftovers?

Store the rice, roasted vegetables and sauces separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.