Shawarma-Spiced Chickpea Bowls with Turmeric Rice and Garlic Hummus Sauce

Skip the street cart and bring the bold, vibrant flavors of a Middle Eastern-inspired bowl to your own kitchen. This vegan creation layers fragrant turmeric rice with shawarma-spiced chickpeas, a crisp cucumber-tomato salad and not one but two sauces-a creamy garlic hummus drizzle and a kick of hot sauce. Warm pita wedges complete the meal, perfect for scooping up every last bit.

Each component is simple to prepare, yet together they create a symphony of textures and tastes. The rice gets its golden hue and earthy aroma from turmeric, while the chickpeas are glazed with a warm spice blend. A quick salad adds freshness and the hummus sauce ties it all together. Ready in under 30 minutes, this bowl is a weeknight win.

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Ingredients

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView 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. Heat a drizzle of oil in a small pot over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings) until combined. Stir in rice, one packet stock concentrate (two for 4), 1¼ cups water (2¼ cups for 4), a big pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. Wash and dry produce. Quarter lemon. Dice tomato. Quarter cucumber lengthwise; slice into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
3. In a small bowl, combine hummus, 1 TBSP olive oil, ½ tsp garlic powder (you’ll use more later) and juice from one lemon wedge (2 TBSP olive oil, 1 tsp garlic powder and juice from two lemon wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a separate small bowl (medium for 4), combine tomato, cucumber, half the scallion greens, juice from one lemon wedge (two for 4), a drizzle of olive oil, salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, half the Shawarma Spice Blend (all for 4 servings), 1 tsp garlic powder (2 tsp for 4), salt and pepper. (You’ll use the rest of the garlic powder in the next step.) Cook, stirring, until fragrant, 1 minute. Stir in chickpeas and their liquid and remaining stock concentrate. Cook, stirring occasionally, until chickpeas are glazed and liquid has mostly evaporated, 4-6 minutes. Remove pan from heat. Stir in a squeeze of lemon juice; season with salt and pepper to taste.
5. While chickpeas cook, brush pitas all over with a drizzle of olive oil; season with remaining garlic powder, salt and pepper. Place on a baking sheet and toast on top rack until softened and warmed through, 3-4 minutes. Cut pitas into four wedges each. Fluff rice with a fork; stir in almonds and remaining scallion greens. Season with salt and pepper to taste.
6. Divide rice between bowls. Top with chickpeas and salad in separate sections. Drizzle bowls with hummus sauce and hot sauce to taste. Serve with pitas and any remaining lemon wedges on the side. Tip: If you like, scoop up some of the rice, chickpeas, veggies and sauces with the pita and eat it all in one bite!

Recipe Tips

FAQ

Can I use a different rice variety?

Yes, basmati or long-grain white rice works well. Adjust cooking time and liquid as needed.

What can I substitute for shawarma spice blend?

Combine equal parts cumin, coriander, paprika and a pinch of cinnamon and allspice for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chickpeas before serving.