Vegan Street Cart-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
• pita bread
  4 unit
• salt
• scallions
  4 unit
• shawarma spice blend
  1 tbsp
• sliced almonds
  1 oz
• tomato
  2 unit
• turmeric
  1 tsp
• veggie stock concentrate
  6 unit

🍳 Cookware

• 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 of the veggie stock concentrate (two for 4), 1¼ cups water, a 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 produce. - Quarter lemon . Dice tomato . Quarter cucumber lengthwise; slice into ½-inch-thick half-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 medium or 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, salt, pepper
4. 

   4

    - Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, half the shawarma spice blend (all for 4 servings), 1 tsp garlic powder (2 tsp for 4), salt, and pepper. (You’ll use the remaining 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 pita bread 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.

   pita bread: 4 unit, sliced almonds: 1 oz
6. 

   6

    - Divide rice between bowls. Top with chickpeas and salad in separate sections. Drizzle with hummus sauce and 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