Chickpea Bowls
CHICKPEA AND RICE BOWLS WITH BLISTERED TOMATOES, SHUG SAUCE, LEMON AIOLI, AND PISTACHIOS
PREP TIME: 15 Minutes/ COOK TIME: 30 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1080
DIFFICULTY LEVEL: EASYINGREDIENTS: Chickpeas, Carrots, 1 TBSP Shawarma Spice, 1 TSP Chili Powder, Parsley, Lemon, Jalapeño, 3/4 Cup of Pistachios, 1 TSP Garlic Powder, 1/4 Cup of Jasmine Rice, 2 TBSP Vegetable Bouillon Paste, Grape Tomatoes, 1/3 Cup of Mayo
Step 1: Prep
Preheat Oven to 425. Wash and dry produce.
Drain and rinse chickpeas, pat dry with paper towel. Cut carrots.
Step 2: Roast Chickpea and Carrots
Toss chickpeas with 1/2 vegetable bouillon paste , 1/2 shawarma spice, a drizzle of olive oil, and 1/4 TSP of salt and pepper. Toss carrots with a drizzle of olive oil, and 1/4 TSP of salt and pepper
Place a baking sheet. Roast on top rack of oven at 425 degrees for 22 minutes.
Step 3: Cook Rice
In a small pot combine 2 TBSP of butter, rice, 1/2 of chili powder, remaining vegetable bouillon paste. 1.25 cups of water, and 1/4 TSP salt.
Bring to a boil. Once boiled, REDUCE heat to low. Cover. Simmer for 15 minutes.
Step 4: Finish Prep
While rice cooks, finely chop parsley. Zest and quarter lemon. Mince jalapeño ( remove seeds to make it less heat) Roughly chop pistachios.
Step 5: Blister Tomatoes
Heat a drizzle of olive oil in a medium pan over medium heat Add tomatoes, with 1/4 TSP of salt and pepper.
Cook for 3 minutes.
Step 6: Make Schug and Aioli
In a small bowl, combine parsley, 1/2 garlic powder, remaining chili powder, 1.5 TBSP olive oil, 1/2 squeeze lemon juice, jalapeño, 1/4 TSP of salt and pepper.
In a separate bowl combine mayo, remaining garlic powder, 1/4 TSP sugar, a squeeze of lemon juice, lemon zest, and 1 TSP of water at a time until aioli reaches drizzling consistency. Season with 1/4 TSP of salt and pepper
Step 7: Finish and Serve
Fluff rice with a fork. Stir in a drizzle of olive oil, season with 1/4 TSP of salt and pepper.
Divide rice between bowls, top with chickpeas, carrots, tomatoes. Drizzle with aioli and schug sauce. Garnish with Pistachios.
Serve with lemon wedges.
Serve hot and enjoy!
