Middle Eastern Chickpea Bowls with Spiced Basmati Rice & Gar

• servings: 2 servings
• total time: 40 minutes

Ingredients

2 * 1 unit Red Onion

2 * ¼ ounce Cilantro

2 * ½ cup Basmati Rice

2 * 13.4 ounce Chickpeas

2 * 4 tablespoon Sour Cream

2 * 1 clove Garlic

2 * 1 unit Lemon

2 * 4 ounce Grape Tomatoes

2 * 1 unit Veggie Stock Concentrate

2 * 1 tablespoon Shawarma Spice Blend

2 * 1 teaspoon Hot Sauce

2 * 2 teaspoon Olive Oil

2 * ½ tablespoon Butter

2 * Salt

2 * Pepper

2 * 1 teaspoon Cooking Oil

Directions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Drain and rinse chickpeas; dry thoroughly with paper towels. Roughly chop cilantro. Zest and quarter lemon.

• Heat a drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add minced onion, half the garlic, half the Shawarma Spice (you’ll 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.

• 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. (It’s natural for chickpeas to pop a bit while roasting.)

• Meanwhile, in a small bowl, combine sour cream and remaining garlic to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Fluff rice with a fork; stir in half the cilantro and ½ TBSP butter (1 TBSP for 4 servings). Season with salt and pepper. • Once veggies and chickpeas are done, remove from oven and toss with lemon zest.

• Divide rice between shallow bowls. Top with veggies and chickpeas. Drizzle with garlicky white sauce and hot sauce to taste. Sprinkle with remaining cilantro. Top with lemon juice to taste; serve with any remaining lemon wedges on the side.

Nutrition

• Calories: 650 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Cholesterol: 30 mg
• Sodium: 880 mg
• Total Carbohydrate: 97 g
• Dietary Fiber: 11 g
• Total Sugars: 12 g
• Protein: 17 g