Middle Eastern Chickpea Bowls

Foot surgery is a much longer recovery than I care for. Granted, it's only been two weeks, but also, I'm very sick of just sitting around. The point is, I'm still not able to walk the mile to and from the grocery store. Hello Fresh continues to be my hero.


One snag: I did order 3 weeks of meals while on percoset, and it turns out I ordered a lot of chickpea bowls. So we had Crunchy Curried Chickpea bowls last week. We had Middle Eastern Chickpea bowls last night. And later this week, we'll have curried farro and chickpea bowls. It's a lot of chickpea bowls. Good news: the first two have been fab, and I'm sure the next one will be just as good.


As always, Hello Fresh mixes in dairy when it really doesn't need to. I marked this one vegan, because it's super easy to just use cashew cream instead of sour cream.


Middle Eastern Chickpea Bowls

Source: Hello Fresh | Serves: 2 | Time: 40 min


Things I would have changed if I bought the groceries for the meal myself: replaced sour cream with a cashew cream


Ingredients

1 red onion

¼ oz cilantro

½ cup basmati rice

1 can #chickpeas, drained, rinsed, and patted fry

4 tbsp sour cream (make your own cashew cream to make vegan)

1 clove garlic

1 lemon

4 oz grape #tomatoes

¾ cup veggie broth

1 tbsp shawarma spice blend (I'm sure Penzey's has an equivalent)

1 tsp hot sauce

2 tsp EVO

½ tbsp vegan butter

S&P

1 tsp Cooking Oil


Instructions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 tbsp. Peel and mince or grate garlic. Drain and rinse chickpeas; dry thoroughly with paper towels. Roughly chop cilantro. Zest and quarter lemon.


Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, half the garlic, half the Shawarma Spice, and a pinch of salt. Cook, stirring, 1 minute. Stir in rice, ¾ cup veggie broth, 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. Keep covered off heat until ready to use.


Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive oil, remaining 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.


Meanwhile, in a small bowl, combine sour cream and 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 ½ TBSP butter (1 TBSP for 4 servings). 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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