Spiced Chickpea Bowls with Garlic Sauce and Basmati Rice

This vegetarian bowl is a celebration of bold Middle Eastern flavors. Roasted chickpeas, tomatoes and onion wedges are tossed in a warm shawarma spice blend until crispy and charred, then served over fragrant basmati rice cooked with stock and garlic. The real star is the creamy garlic white sauce-just mix sour cream with fresh garlic and a splash of water for the perfect drizzle. Finish with hot sauce, fresh cilantro and a squeeze of lemon for a bright, satisfying meal.

These bowls are not only delicious but also packed with fiber and protein, making them a nourishing choice for any night of the week. The combination of textures-crispy chickpeas, tender vegetables, fluffy rice-and the tangy, spicy sauces will have you coming back for more. Plus, they come together in under an hour with simple, wholesome ingredients.

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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

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView 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

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position (for 4 servings, use top and middle positions). Wash and dry produce. Halve, peel and cut red onion into ½-inch-thick wedges; mince a few wedges until you have 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate garlic. Drain and rinse chickpeas; dry thoroughly with paper towels. Roughly chop cilantro. Zest and quarter lemon.
2. Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add minced onion, half the garlic, half the shawarma spice blend and a pinch of salt. Cook, stirring, for 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, on a baking sheet, toss onion wedges, tomatoes and chickpeas 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 positions halfway through.) Roast on top rack, tossing halfway, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (Chickpeas may pop a bit while roasting.)
4. In a small bowl, combine sour cream and remaining garlic to taste. Season with salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. (Tip: Swap sour cream for Greek yogurt for a gut-friendly option.)
5. Fluff rice with a fork; stir in half the cilantro and ½ tablespoon butter (1 tablespoon for 4 servings). 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 to taste; serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make these chickpea bowls ahead of time?

Yes, you can roast the chickpeas and vegetables and cook the rice in advance. Store them separately in the refrigerator and assemble when ready to serve. Reheat the rice and veggies in the oven or microwave, then add the sauces and cilantro.

What can I use instead of shawarma spice blend?

If you don’t have shawarma spice, you can make your own by combining cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne. Use about 1 tablespoon total.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just be sure to check that your stock concentrate and hot sauce are certified gluten-free if needed.