Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Drain and rinse chickpeas; pat dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch pieces (halve lengthwise first if carrots are on the larger side).

Toss chickpeas on one side of a baking sheet with half the stock concentrates, half the Shawarma Spice Blend, a drizzle of oil, salt, and pepper. Toss carrots on empty side of sheet with remaining Shawarma Spice Blend, another drizzle of oil, salt, and pepper.

Roast on top rack until chickpeas are browned and crispy and carrots are browned and tender, 18-22 minutes.

Meanwhile, in a small pot, combine rice, half the chili powder (you’ll use more later), remaining stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to simmer; cover and cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, finely chop parsley. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat. Roughly chop pistachios.

Heat a drizzle of oil in a medium pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Remove pan from heat; season with salt and pepper.

In a small bowl, combine parsley, half the garlic powder, remaining chili powder, 1½ TBSP olive oil (3 TBSP for 4 servings), a big squeeze of lemon juice, and as much jalapeño as you like. Season with salt and pepper.

In a separate small bowl, combine mayonnaise, remaining garlic powder, ¼ tsp sugar (½ tsp for 4), a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork; stir in a drizzle of olive oil and season with salt and pepper.

Divide rice between bowls; top with chickpeas, carrots, and tomatoes. Drizzle everything with lemon aioli and schug sauce. Garnish with pistachios and serve with any remaining lemon wedges on the side.