• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Cut broccoli into bite-size pieces if necessary. Halve, peel, and cut onion into 1/2-inch-thick wedges. Peel and mince or grate garlic. Quarter lemon.

• Toss chickpeas with stock concentrate on one side of a baking sheet. • Toss broccoli and onion on empty side of sheet with a large drizzle of oil, Shawarma Spice Blend, salt, and pepper. Roast on top rack until veggies are browned and tender and chickpeas are crispy, 15-20 minutes. (For 4 servings, spread chickpeas out across entire sheet and roast on top rack; add broccoli and onion to a second baking sheet and roast on middle rack.)

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Add rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

• In a small bowl, combine shawarma sauce and 1/2 tsp water (1 tsp for 4 servings) until smooth.

• Remove chickpeas and veggies from oven; carefully toss on sheet with feta and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired.

• Fluff rice with a fork; taste and season with salt and pepper if desired. Divide rice between shallow bowls and top with lemon-feta chickpeas and veggies. Drizzle with sauce and top with a squeeze of lemon juice. Serve with any remaining lemon wedges on the side.