Shawarma Spiced Chickepea Bowls a la Hello Fresh

source: Hello Fresh 4 servings. No, really.

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 4 tbsp. peel and mince garlic. roughly chop pistachios. drain and rinse chickpeas, pat dry. Roughly chop cilantro. Zest and quarter lemon.
cook rice; melt 2 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, 1.5 cups 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. ↓

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