Shawarma-Spiced Salmon Bowls

Name: Shawarma-Spiced Salmon Bowls with Chickpeas, Pistachio Rice & Garlicky White Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Onion; 1/4 oz Cilantro; 1/2 oz Pistachios; 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; 2 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper; 10 oz Salmon; 1 tsp Cooking Oil

with Chickpeas, Pistachio 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 that’s studded with pistachios. 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. Drizzle hot sauce and a creamy, garlicky white sauce over the top, then prepare to be totally bowled over.

Mediterranean

Middle Eastern

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1/4 oz Cilantro
1/2 oz Pistachios
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
2 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper
10 oz Salmon
1 tsp Cooking Oil

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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 1⁄2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Roughly chop pistachios. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop cilantro. Zest and quarter lemon.
2

Melt 1 TBSP butter 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 (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, 1 minute.

Stir in rice, 3⁄4 cup water (1 1⁄2 cups for 4), stock concentrate, and a big pinch of salt. 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.
3

Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large 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.)
4

While veggies and chickpeas roast, in a small bowl, combine sour cream with remaining garlic to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

While veggies and chickpeas roast, pat salmon or chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon (skin sides down) or chicken. Cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more, or cook chicken until cooked through, 3-5 minutes per side.
5

Fluff rice with a fork; stir in half the cilantro. Season with salt and pepper.

Toss veggies and chickpeas with lemon zest.
6

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

Serve salmon or chicken atop bowls.

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