Spiced Roasted Chickpea Bowls with Garlic Sauce and Basmati Rice

Get ready to fall in love with a bowl that brings all the bold, aromatic flavors of shawarma-minus the meat. This veggie-centric dinner features crispy roasted chickpeas, sweet caramelized onion wedges and juicy grape tomatoes, all seasoned with a warm shawarma spice blend. The base is a fluffy, fragrant basmati rice cooked with garlic and stock concentrate, giving it an extra layer of savory goodness.

What really takes this dish over the top are the sauces: a cool, creamy garlic white sauce and a drizzle of hot sauce for a kick. Every bite is a perfect balance of textures and flavors, from the crunch of the chickpeas to the tangy lemon finish. It’s a satisfying, wholesome meal that proves plant-based eating can be anything but boring.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView 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

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Halve, peel and cut the red onion into ½-inch wedges. Mince enough wedges to get 2 tablespoons of minced onion (4 tablespoons for 4 servings). Peel and mince or grate the garlic. Drain and rinse the chickpeas, then dry thoroughly with paper towels. Roughly chop the cilantro. Zest the lemon and cut it into quarters.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the minced onion, half of the garlic, half of the shawarma spice blend and a pinch of salt. Cook, stirring, for 1 minute. Stir in the basmati rice, ¾ cup water (1½ cups for 4 servings), the veggie 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. On a baking sheet, toss the onion wedges, grape tomatoes and chickpeas with a generous drizzle of olive oil, the remaining shawarma spice blend, pepper and a few pinches of salt. For 4 servings, divide between two baking sheets and roast on top and middle racks, swapping positions halfway through. Roast on the top rack, tossing halfway, until vegetables are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (Some chickpeas may pop-that’s normal.)
4. While the vegetables and chickpeas roast, make the garlic sauce: In a small bowl, combine the sour cream with the remaining garlic to taste. Season with salt. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
5. Fluff the cooked rice with a fork and stir in ½ tablespoon butter (1 tablespoon for 4 servings) and half of the chopped cilantro. Season with salt and pepper. When the vegetables and chickpeas are done, remove from the oven and toss with the lemon zest.
6. Divide the rice among shallow bowls. Top with the roasted vegetables and chickpeas. Drizzle with the garlic sauce and hot sauce to taste. Sprinkle with the remaining cilantro. Squeeze lemon juice over the top and serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times and liquid ratios will vary. Basmati rice gives the best texture and flavor for this dish.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and veggies in the microwave or oven and add fresh sauce before serving.

Is this recipe vegan?

As written, it contains sour cream and butter. To make it vegan, use plant-based sour cream and substitute butter with olive oil or vegan butter.