Spiced Chickpea Bowls with Pistachio Rice and Garlic Sauce

These spiced chickpea bowls are a vibrant, veggie-packed twist on classic shawarma flavors. Roasted chickpeas, red onion wedges and grape tomatoes are tossed in a warm shawarma spice blend until lightly charred and crispy. They’re served over fragrant basmati rice studded with pistachios and finished with a creamy, tangy garlic sauce and a kick of hot sauce.

Every bite brings together crunchy nuts, tender rice and smoky roasted vegetables, all tied together with bright lemon and fresh cilantro. It’s a hearty, satisfying meal that’s perfect for a weeknight dinner or meal prep.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 all produce. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 tablespoons (4 tablespoons for 4). Peel and mince or grate garlic. Roughly chop pistachios. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop cilantro. Zest and quarter lemon.
2. Melt 1 tablespoon butter in a small pot over medium-high heat (2 tablespoons butter and a medium pot for 4). Add minced onion, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice (use the rest in the next step) 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 in step 5.
3. Meanwhile, toss onion wedges, tomatoes and chickpeas on a baking sheet with a large drizzle of olive oil, remaining Shawarma Spice, pepper and a few pinches of salt. (For 4 servings, divide everything between 2 baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through roasting.) Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. Tip: It’s natural for chickpeas to pop a bit.
4. While veggies and chickpeas roast, in a small bowl, combine sour cream with remaining garlic to taste. Season with salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
5. Fluff rice with a fork; stir in 1 tablespoon butter and half the cilantro. 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 pistachios and cilantro. Top with lemon juice to taste; serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make this recipe ahead of time?

Yes! You can roast the chickpeas and veggies, cook the rice and prepare the sauce up to 2 days in advance. Store components separately in the fridge and reheat before assembling.

What can I use instead of shawarma spice blend?

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 vegan?

As written, it contains butter and sour cream. To make it vegan, use plant-based butter and a dairy-free yogurt or sour cream alternative.