Components

• Shawarma Spice Blend

Ingredients

• 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

Directions

• 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.