---
title: Shawarma-Spiced Chickpea Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shawarma-spiced-chickpea-bowls-65390430b8cd6bf4c478f844
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Tree Nuts
  - Milk
tags:
  - Veggie
  - Mediterranean
rating: 4.5
rating_count: 8200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the shawarma spice blend, praising its complex and aromatic flavors."
  - theme: Ease of prep
    text: "Some found it time-consuming, but most agreed it was straightforward to make with clear instructions."
nutrition:
  calories: 680
  protein: 18
  fat: 26
  saturated fat: 8
  carbohydrates: 90
  sugar: 15
  fiber: 9
  cholesterol: 30
  sodium: 860
image: "https://images.recipes.furrysalamander.com/Mediterranean%20Recipes/Bowls/shawarma-spiced-chickpea-bowls.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and cut @red onion{2%unit} into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate @garlic{2%clove}. Roughly chop @pistachios{1%oz}. Drain and rinse @chickpeas{2%unit}; pat very dry with @paper towels{}. Roughly chop @cilantro{½%oz}. Zest and quarter @lemon{2%unit}.

Melt 1 TBSP of @butter{2%tbsp} in a #small pot{} over medium-high heat (use 2 TBSP butter and a medium pot for 4 servings). Add minced onion, half the garlic, half the pistachios (save the rest for serving), half the @shawarma spice blend{2%tbsp}, and a pinch of @salt{}. Cook, stirring, ~{1%minute}. Stir in @basmati rice{1%cup}, ¾ cup @water{¾%cup}, @veggie stock concentrate{2%unit}, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}. Keep covered off heat until ready to use in Step 5.

Meanwhile, toss onion wedges, @grape tomatoes{8%oz}, and chickpeas on a #baking sheet{} with a large drizzle of @olive oil{2%tsp}, remaining Shawarma Spice Blend, a few pinches of salt, and @pepper{}. (For 4 servings, divide everything between 2 baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through roasting.) Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, ~{18%minutes}. (It’s natural for chickpeas to pop a bit.)

While veggies and chickpeas roast, in a #small bowl{}, combine @sour cream{6%tbsp} with 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. Season with salt and pepper. Toss veggies and chickpeas with lemon zest.

Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with garlicky white sauce and @hot sauce{2%tsp} to taste. Sprinkle with remaining pistachios and cilantro. Top with lemon juice to taste; serve with any remaining lemon wedges on the side.