Vegan Streetcart-Style Chickpea Bowls

🥘 Ingredients

• chickpeas
  2 unit
• cooking oil
  2 tsp
• cucumber
  1 unit
• garlic powder
  4 tsp
• hot sauce
  4 tsp
• hummus
  1/2 c
• jasmine rice
  1.5 c
• lemon
  2 unit
• olive oil
  2.667 tbsp
• pepper
• salt
• scallions
  4 unit
• shawarma spice blend
  1 tbsp
• sliced almonds
  1 oz
• tomato
  2 unit
• turmeric
  1 tsp
• veggie stock concentrate
  6 unit
• whole wheat pitas
  4 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Heat a drizzle of cooking oil in a small pot over medium heat. Stir in ¼ tsp turmeric until combined. Stir in jasmine rice , one packet veggie stock concentrate , 1¼ cups water (2¼ cups for 4), a big pinch of salt , and pepper . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 5.

   cooking oil: 2 tsp, turmeric: 1 tsp, jasmine rice: 1.5 c, veggie stock concentrate: 6 unit, salt, pepper
2. 

   2

   Wash and dry all produce. Quarter lemon . Dice tomato . Quarter cucumber lengthwise; slice into ½-inch-thick quarter-moons. Trim and thinly slice scallions , separating whites from greens.

   lemon: 2 unit, tomato: 2 unit, cucumber: 1 unit, scallions: 4 unit
3. 

   3

   In a small bowl , combine hummus , 1 TBSP olive oil , ½ tsp garlic powder (you’ll use more later), and juice from one lemon wedge (2 TBSP olive oil, 1 tsp garlic powder, and juice from two lemon wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a separate small bowl , combine tomato, cucumber, half the scallion greens, juice from one lemon wedge (two wedges for 4), a drizzle of olive oil, salt, and pepper.

   hummus: 1/2 c, olive oil: 2.667 tbsp, garlic powder: 4 tsp
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, half the shawarma spice blend , 1 tsp garlic powder (2 tsp for 4), salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) Cook, stirring, until fragrant, 1 minute. Stir in chickpeas and their liquid and remaining stock concentrates. Cook, stirring occasionally, until chickpeas are glazed and liquid has mostly evaporated, 4-6 minutes. Remove pan from heat. Stir in a squeeze of lemon juice; season with salt and pepper to taste.

   shawarma spice blend: 1 tbsp, chickpeas: 2 unit
5. 

   5

   While chickpeas cook, brush whole wheat pitas all over with a drizzle of olive oil; season with remaining garlic powder, salt, and pepper. Place on a baking sheet and toast on top rack until softened and warmed through, 3-4 minutes. Cut pitas into four wedges each. Fluff rice with a fork; stir in sliced almonds and remaining scallion greens. Season with salt and pepper to taste.

   whole wheat pitas: 4 unit, sliced almonds: 1 oz
6. 

   6

   Divide rice between bowls. Top with chickpeas and salad in separate sections. Drizzle bowls with hot sauce to taste. Serve with pitas and any remaining lemon wedges on the side. TIP: If you like, scoop up some of the rice, chickpeas, veggies, and sauces with the pita and eat it all in one bite!

   hot sauce: 4 tsp