Shawarma Spiced Chickepea Bowls

source: Hello Fresh 2 servings. No, really.


  • Shawarma Spice Blend


  • 1 red onion

  • 1 clove garlic

  • 0.5oz pistachios

  • 10oz chickpeas

  • 0.25oz cilantro

  • 1x lemon

  • 1tbsp Shawarma Spice Blend

  • 4oz grape tomatoes

  • 0.5 cup Basmati recipe

  • 1 tube veggie stock concentrate

  • 3 tbsp sour cream

  • 1 tsp hot sauce

  • 1 tbsp butter

  • olive oil


  • have an oven rack in top position. Preheat to 425.

  • halve, peel, and cut onion into 0.5” thick wedges, mince a few until you collect 2 tbsp. peel and mince garlic. roughly chop pistachios. drain and rinse chickpeas, pat dry. Roughly chop cilantro. Zest and quarter lemon.

  • cook rice; melt 1 tbsp butter in a small pot over medium-high. Add the minced onion, half the garlic, half the pistachios, half the shawarma spice blend, pinch of salt. Cook, stirring, 1 minute.

  • stir in rice, 3/4 cup of water, stock concentrate, more salt.

  • Bring to a boil, cover, reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered and off heat until ready to use.

  • toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive oil, remaining shawarma spice blend, salt, and pepper. Spread out on baking rack.

  • roast on top rack, tossing half way through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes.

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

  • when rice and veggies are both done, fluff the rice wiht a fork, stir in half the cilantro, season with salt and pepper. Toss veggies and chickpeas with lemon zest.

  • divide rice, top with veggies and chickpeas, drizzle with white and hot sauces, sprinkle with pistachios and cilantro, squeeze lemon over and put remaining lemon wedge on the side.

↓ This is a component-based recipe. ↓