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Garlicky Sumac Chicken and Chickpea Bowls

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Warm, hearty Mediterranean-inspired bowls featuring tender sumac chicken, crispy roasted chickpeas and onion, fragrant basmati rice, and a creamy lemon-herb hummus drizzle. A balanced, vibrant dish perfect for meal prep or weeknight dinners.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop, Oven
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 medium red onion, cut into 1/2-inch-thick wedges
  • 1 teaspoon garlic powder, divided
  • 1/2 cup basmati rice (dry)
  • 1 tablespoon chicken stock concentrate (or 1 small packet)
  • 10 ounces (280 g) chicken breast strips
  • 1 teaspoon sumac, divided
  • 1/4 ounce fresh parsley (about 1/4 cup finely chopped), divided
  • 1 large lemon, zested and cut into wedges
  • 4 tablespoons hummus
  • 2 teaspoons olive oil, plus 1 teaspoon for the sauce
  • 2 teaspoons neutral cooking oil (canola, avocado, sunflower)
  • 3/4 cup water (for rice)
  • 2 teaspoons water (for sauce)
  • 1 teaspoon salt, divided (plus more to taste)
  • 1/2 teaspoon black pepper, divided (plus more to taste)

Instructions

  1. Preheat oven to 425°F (220°C). Drain and dry chickpeas. Cut red onion into wedges.
  2. On a baking sheet, toss chickpeas and onion with 2 tsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 18–20 minutes, tossing halfway, until crispy and lightly charred.
  3. Heat 1 tsp neutral oil in a small pot over medium-high heat. Add rice and stir 30 seconds. Add stock concentrate and 3/4 cup water. Bring to a boil, then cover and simmer on low for 15–18 minutes. Remove from heat and keep covered.
  4. Pat chicken dry and cut into bite-size pieces if needed. Season with 1/2 tsp sumac, remaining 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
  5. Heat 1 tsp neutral oil in a large pan over medium-high. Cook chicken in a single layer for 4–6 minutes, stirring occasionally, until browned and cooked through (165°F / 74°C). Set aside.
  6. Finely chop parsley. Zest lemon and cut into wedges. In a small bowl, mix hummus, 2 tsp water, 1 tsp olive oil, 1 tbsp chopped parsley, 1/4 tsp lemon zest, and 1 tbsp lemon juice. Add salt and pepper to taste.
  7. Fluff rice with a fork and stir in cooked chicken. Season to taste.
  8. Divide chicken rice into 2 bowls. Top with roasted chickpeas and onion. Drizzle with hummus sauce and garnish with remaining parsley. Serve with lemon wedges.

Notes

  • Dry chickpeas thoroughly before roasting for maximum crispiness.
  • Use boneless chicken thighs for a juicier alternative.
  • The hummus sauce can be made up to 5 days ahead.
  • Store rice and chicken separately from roasted vegetables and sauce for best texture when reheating.
  • Thin the sauce with a little extra water or lemon juice as needed.

Nutrition

Find it online: https://savorymomskitchen.com/garlicky-sumac-chicken-and-chickpea-bowls/