Spiced Chicken and Chickpea Bowls with Garlic Sauce

If you love the bold flavors of shawarma but want a lighter, veggie-forward twist, this bowl is for you. We swapped the traditional spit-roasted meat for tender chicken, crispy chickpeas and roasted onions and tomatoes, all coated in a warm, aromatic spice blend. Served over fluffy basmati rice infused with stock and cilantro, every bite is packed with texture and taste.

Of course, no shawarma is complete without sauce. Here, you get two: a creamy, garlicky white sauce and a kick of hot sauce. Drizzle to your heart’s content until you reach that perfect sauce-to-veggie ratio. No more dry bowls-just pure, saucy satisfaction.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView 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 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges to get 2 tablespoons (4 for 4 servings). Peel and mince or grate garlic. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve tomato and slice into ¼-inch-thick wedges. Roughly chop cilantro. Zest and quarter lemon.
2. Heat a drizzle of oil in a small pot (medium for 4 servings) over medium-high heat. Add minced onion, half the garlic, half the Shawarma Spice Blend (use the rest later) and a pinch of salt. Cook, stirring, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4), 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, tomato wedges and chickpeas on a baking sheet with a drizzle of olive oil, remaining Shawarma Spice Blend, pepper and a few pinches of salt. (For 4 servings, divide between 2 baking sheets; roast on top and middle racks, tossing and swapping halfway.) Roast on top rack, tossing halfway, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (Chickpeas may pop.)
4. Meanwhile, in a small bowl, combine sour cream and remaining garlic to taste. Season with salt. Stir in water 1 teaspoon at a time until drizzling consistency.
5. Fluff rice with a fork; stir in half the cilantro and ½ tablespoon butter (1 tablespoon for 4). 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 cilantro. Squeeze lemon juice over top; serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with lamb, beef or even tofu. Adjust cooking time as needed.

What can I use instead of sour cream for the sauce?

Greek yogurt works well as a substitute for sour cream in the garlic sauce.

How do I store leftovers?

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