• 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.