Vegan Shawarma-Spiced Chickpeas

🥘 Ingredients

• basmati rice
  1 c
• black pepper
• chickpeas
  2 unit
• cooking oil
  5 tsp
• garlic
  4 clove
• grape tomatoes
  8 oz
• hot sauce
  2 tsp
• lemon
  2 unit
• mini cucumber
  2 unit
• olive oil
  2 tsp
• pistachios
  1 oz
• salt
• shallot
  2 unit
• shawarma spice blend
  2 tbsp
• vegan mayo
  3/4 c
• veggie stock concentrate
  4 unit

🍳 Cookware

• medium bowl
• baking sheet
• small pot
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Drain and rinse chickpeas ; dry thoroughly with paper towels, removing as much moisture as possible. Halve, peel, and thinly slice shallot ; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate garlic . Roughly chop pistachios .

   chickpeas: 2 unit, shallot: 2 unit, garlic: 4 clove, pistachios: 1 oz
2. 

   2

   In a medium bowl , toss chickpeas with half the veggie stock concentrate , half the shawarma spice blend (you'll use the rest in the next step), a large drizzle of cooking oil , and a pinch of salt and black pepper . Spread chickpeas out in a single layer on a lightly oiled foil-lined baking sheet . Roast on top rack, tossing halfway through, until chickpeas are slightly crispy, ⏱️ 20 minutes . (It's natural for chickpeas to pop a bit while roasting.) Wipe out bowl.

   veggie stock concentrate: 4 unit, shawarma spice blend: 2 tbsp, cooking oil: 5 tsp, salt, black pepper
3. 

   3

   While chickpeas roast, heat a large drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add minced shallot, half the garlic, half the pistachios, remaining shawarma spice blend, and a big pinch of salt. Cook, stirring, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds . Stir in basmati rice , remaining stock concentrates, and 3/4 cup water (1 1/2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   basmati rice: 1 c
4. 

   4

   Quarter mini cucumber lengthwise; slice into 1/2-inch-thick pieces. Halve grape tomatoes lengthwise. Zest and quarter lemon . In the bowl used for chickpeas, combine cucumber, tomatoes, and as much sliced shallot as you like. Toss with half the lemon zest, juice from one lemon wedge, and a drizzle of olive oil . (For 4 servings, use juice from two wedges and a large drizzle of olive oil.) Season with salt and pepper to taste.

   mini cucumber: 2 unit, grape tomatoes: 8 oz, lemon: 2 unit, olive oil: 2 tsp
5. 

   5

   In a small bowl , whisk together vegan mayo , remaining garlic, remaining lemon zest, and juice from one lemon wedge (two wedges for 4 servings). Whisk in 2 TBSP water (4 TBSP for 4) until combined. (If needed, add water 1 tsp at a time until sauce reaches a drizzling consistency.) Season white sauce with salt and pepper to taste.

   vegan mayo: 3/4 c
6. 

   6

   Fluff rice with a fork. Season with salt and pepper. Divide rice between shallow bowls. Top with cucumber salad and roasted chickpeas in separate sections. Drizzle everything with white sauce and as much hot sauce as you like. Sprinkle with remaining pistachios and serve with remaining lemon wedges on the side.

   hot sauce: 2 tsp