Middle Eastern Chicken & Chickpea Bowls

Name: Middle Eastern Chicken & Chickpea Bowls with Spiced Basmati Rice & Garlicky White Sauce
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 Onion; 1/4 oz Cilantro; 1/2 cup Rice; 1 Chickpeas; 3 tbsp Sour Cream; 1 clove Garlic; 1 Lemon; 4 oz Tomato; 1 Egg; 1 tbsp Shawarma Spice Blend; 1 tsp Hot Sauce; 1 tsp Olive Oil; 1/2 tbsp Butter; Salt; Black Pepper; 2 tsp Cooking Oil; 10 oz Chicken Breast

with Spiced Basmati Rice & Garlicky White Sauce

By Recipe0 System

We swoon for shawarma. For this veggie-centric spin, we swap the traditional spit-roasted meat for roasted chickpeas, onion, and tomatoes, but keep all the same aromatic, warming spices. It’s all served over ultra-flavorful, spiced basmati rice. If you’re anything like us, one of our favorite parts about shawarma is the sauce selection—and don’t worry, we didn’t skimp. You’ll drizzle hot sauce and a creamy, garlicky white sauce over top until you reach your ideal sauce-to-veggie ratio. That’s right, no more dry (or drowning) bowls—you’re in total sauce control.

Middle Eastern

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1/4 oz Cilantro
1/2 cup Rice
1 Chickpeas
3 tbsp Sour Cream
1 clove Garlic
1 Lemon
4 oz Tomato
1 Egg
1 tbsp Shawarma Spice Blend
1 tsp Hot Sauce
1 tsp Olive Oil
1/2 tbsp Butter
Salt
Black Pepper
2 tsp Cooking Oil
10 oz Chicken Breast

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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 onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Drain and rinse chickpeas; dry thoroughly with paper towels. Roughly chop cilantro. Zest and quarter lemon.
2

Heat a drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add minced onion, half the garlic, half the Shawarma Spice Blend (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, 1 minute.

Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, 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 in step 5.
3

Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a drizzle of olive oil, remaining Shawarma Spice Blend, pepper, and a few pinches of salt. (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, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)

Rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Transfer to a plate.
4

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.
5

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.
6

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.

Serve shrimp or chicken atop bowls.

Chicken is fully cooked when internal temperature reaches 165°.

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