Sizzling Sunday:

Shawarma Spiced Chickpea Bowls

A blend of cinnamon, cardamom, coriander, turmeric, ginger, paprika, cumin and cayenne pepper come together to give this gluten-free and vegetarian dish depths of flavor. Oven-roasted onion, tomatoes and chickpeas served over spiced basmati rice will leave you feeling full without feeling sluggish. Without the garlic cream sauce this meal is vegan! Bring your favorite hot sauce to add a little more kick.

It all starts with spices

Directions

It all starts with spices

2 T - sweet paprika

1 T - allspice

2 t - cumin

2 t - cinnamon

1 t - garlic powder

1 t - onion powder

2 t - Turmeric

1/2 t - ground ginger

1/2 t - aleppo pepper or hot pepper flakes

2 - medium yellow onions

2 - cloves garlic

30 oz chickpeas/garbanzo beans (2 names, same bean)

2 t cilantro

2 lemons

2 T shawarma spice blend

8 oz tomatoes*

1 c basmati rice

2 T veggie stock concentrate*

1/2 c sour cream

Directions

Prep

Adjust rack to top position and preheat oven to 425 degrees.

Wash and dry produce.

Cut onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 4 TBSP.

Peel and mince (or grate) garlic.

Roughly chop cilantro.

Zest and quarter lemon.

Drain and rinse chickpeas; dry thoroughly with paper towels.

Directions

Cook Rice

Heat a drizzle of oil in a small pot over medium-high heat.

Add minced onion, half the garlic, 1 T Shawarma Spice, and a pinch of salt. Cook, stirring, 1 minute.

Stir in rice and heat for a minute until most of the rice turns translucent.

Add stock concentrate, 1.5 cups, 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.

Bake chickpeas

Toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive oil, 1T Shawarma Spice, pepper, and a few pinches of salt.

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.)

While the rice and chickpeas cook, combine sour cream and the 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 1 TBSP butter.

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.

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