By Ja’Marcus and Brienn Robinson
Spiced Chickpea Basmati Bowls
6 steps
Prep:10minCook:35min
When it comes to the rice bowl, you know we like to pull out all the stops. It’s not just about the rice—we crack out the spices and the sauces. We layer veg and protein. We want to make sure you have alllll the flavors. This veg-ified bowl is no exception. Our chefs layered garlicky rice with crispy spiced chickpeas (packed with protein), tender roasted onion, and a crunchy tomato, cucumber, and feta salad, then drizzled it all with a creamy, tangy lemon sauce. Get ready to feel a bowl lotta love for this recipe.
Updated at: Thu, 17 Aug 2023 03:49:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
42
High
Nutrition per serving
Calories1234.5 kcal (62%)
Total Fat85.6 g (122%)
Carbs97.8 g (38%)
Sugars20.9 g (23%)
Protein23.7 g (47%)
Sodium1240.6 mg (62%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel and finely chop garlic. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve, peel, and cut onion into ½-inch-thick wedges; finely chop a wedge or two until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lemon. Trim and halve cucumber lengthwise; cut crosswise into ¼-inch-thick half-moons. Dice tomato.
Step 2
Heat a drizzle of oil in a small pot over medium heat. Add garlic; cook until fragrant, 1 minute. Stir in rice, stock concentrate, ½ tsp Tunisian Spice (1 tsp for 4 servings; you’ll use more in the next step), ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
Step 3
While rice cooks, toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, 2 tsp Tunisian Spice (4 tsp for 4 servings; be sure to measure—we sent more), salt, and pepper. Roast on top rack, stirring halfway through, until chickpeas are crispy and onion wedges are tender, 18-20 minutes.
Step 4
Meanwhile, in a small bowl, combine sour cream with a squeeze of lemon juice (big squeeze for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt to taste.
Step 5
In a medium bowl, whisk together juice from remaining lemon, 2 tsp olive oil, and ½ tsp sugar. (For 4 servings, use 4 tsp olive oil and 1 tsp sugar.) Stir in chopped onion, cucumber, tomato, and half the cheese (save the rest for serving). Season with salt and pepper to taste.
Step 6
Fluff rice with a fork; stir in lemon zest and 1 TBSP butter(2 TBSP for 4 servings). Divide rice between bowls and top with roasted chickpeas and onion. Drizzle with as much creamy lemon sauce as you like. Add tomato cucumber salad to one side of each bowl and garnish with remaining cheese.
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