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

Get ready for a flavor-packed meal that brings the vibrant tastes of a street cart right to your kitchen. These vegan bowls feature fragrant turmeric rice topped 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 experience, perfect for scooping up every last bite.

This recipe is all about bold, layered flavors and textures. The turmeric rice gets a boost from crunchy almonds and fresh scallions, while the chickpeas are glazed in a savory spice blend. The cool salad and tangy hummus sauce balance the heat, making every forkful (or pita scoop) a delight. Whether you’re a seasoned vegan or just looking for a delicious meatless meal, these bowls are sure to satisfy.

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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. Add 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, 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, then 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. Cook, stirring, until fragrant, 1 minute. Stir in chickpeas with their liquid and remaining stock concentrate. Cook, stirring occasionally, until chickpeas are glazed and liquid has mostly evaporated, 4-6 minutes. Remove 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 pita wedges and any remaining lemon wedges on the side. Tip: Scoop up rice, chickpeas, veggies and sauces with pita for a perfect bite.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice, but adjust the cooking time and water amount according to package directions.

Is this recipe gluten-free?

The recipe contains wheat (pitas) and is not gluten-free. For a gluten-free version, serve with gluten-free pitas or omit the pitas and add extra vegetables.

How can I make the hummus sauce thicker or thinner?

Adjust the consistency by adding more or less water. For a thicker sauce, use less water; for a thinner sauce, add water 1 teaspoon at a time until desired consistency.