Shawarma-Spiced Chickpea Bowls

 

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1 tablespoon olive oil 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon ground turmeric 1 (16-ounce/454g) can low-sodium chickpeas, rinsed and drained 1/2 cup (120g) plain 0% Greek yogurt 1 tablespoon fresh lemon juice 3/8 teaspoon kosher salt, divided. Simple Ingredients but big on flavor chickpeas shawarma spice blend quinoa (or your choice of grain) romaine lettuce (or pick your favorite salad green) cucumbers red onion tomatoes. A few tips for these easy Chickpea Shawarma Bowls: The roasted, spiced chickpeas add flavor, crunch, and protein to the bowls. While the chickpeas are roasting, you can For the base of the bowls, you can use brown rice, basmati rice, quinoa, or cauliflower rice. We like to use quinoa for The.

Heat the olive oil in a large nonstick skillet, over medium heat. Add the shawarma spice mix and cook for one minute, stirring constantly. Add the chickpeas and salt and toss well to coat. Cook for 2-3 minutes and add the cilantro or parsley. Serve.

In a large bowl, whisk together remaining spice mix,.25 cup olive oil, 1 teaspoon salt, and pepper as desired. Add chickpeas and onion to bowl with spiced oil and toss to coat, then transfer to a baking sheet (reserve bowl for the next step). Arrange in a single layer and roast until chickpeas. Instructions Preheat your oven to 425 degrees F. To create your shawarma spice blend, combine the cinnamon, cardamom, turmeric, ginger, paprika, coriander, and cumin in Place your cauliflower florets onto a large baking sheet and drizzle with about 3.

In a large bowl combine ingredients from list above, lemon through red pepper flakes and whisk together. Add in chickpeas and cauliflower and toss to evenly. Lay out chickpeas and cauliflower on baking sheet in even layer and bake for 10 minutes in lower quarter of the oven. Instructions Make the Shawarma spiced Chickpeas: Heat a skillet over medium heat.

Add oil and move the skillet to coat. Add spices, To cook the Sweet potatoes in the skillet: Peel and slice the sweet potatoes to about 1/4 inch thick. Heat the skillet To roast the sweet potatoes in the ove.

How to make chicken and chickpea shawarma Most of us, of course, do not have a vertical spit in our homes so here we are switching to using the high heat of the oven. To start, make a marinade with lemon juice, olive oil, the shawarma spice mix, and salt and pepper. Marinate the chicken pieces with most of the marinade for 30 minutes or overnight. Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper.

Use generous pinches to.

List of related literature:

2 While the pita wedges are browning in the oven, place the garbanzo beans, water, garlic, tahini, lemon juice, and cumin in a blender or food processor and process until smooth and creamy.

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It also goes well with Homemade Toasted Pita Chips (see Syrian Chickpea Soup recipe on page 106).

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In a food processor, puree the chickpeas with a few tablespoons of olive oil, a couple of tablespoons of tahini (optional), a large clove of garlic (more or less), a few tablespoons of freshly squeezed lemon juice, and about a teaspoon of cumin, along with salt and pepper.

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Hummus, a chickpea paste dip of Middle Eastern heritage, is often served with pita bread or vegetables.

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Then I saw tahini in the fridge, and tahini always reminds me of hummus, which reminds me of chickpeas, which reminds me of falafel.

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Shawarma consists of thin slices of spiced lamb skewered on a vertical rotisserie and slowly roasted, and falafel is a dish of ground chickpeas and spices shaped into balls or flat disks and deep-fried.

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Ladled into the center of a bowl of hummus and accompanied by fresh pita, this is a complete and extremely satisfying meal.

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Middle Eastern cuisine pioneered the use of pita pockets by stuffing them with falafel, a spicy garbanzo bean mix.

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Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

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In Turkey and the Middle East, many of the sauces are tahini-based or made with thickened yogurt, and served with signature dishes like falafel, or simply with pita bread or vegetables.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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8 comments

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  • https://minimalistbaker.com/chickpea-shawarma-sandwich/?utm_source=facebook I can’t find this in a video Hun? Is there a step by step I can watch?

  • I would love to see you taste it �� so I can use my empath skills to taste it with you ����
    thank you so much for sharing this looks really delicious ����

  • Awesome guys! You made it! Brilliant! Brilliant! Brilliant! I’ve been eagerly awaiting your Vegan taking on this and it’s been well worth the wait! I’m salivating. Can’t wait to go down to the Whole Foods in the good ol ATX and get me some Porta’s thx a bunch! Yumm! You guys are so friggin creative!

  • Wow, this looks amazing. I am totally going to try it this week.
    Also I love how much fun you seem to be having while cooking, it makes it a joy to watch you guys. And I also like all the alternatives you recommend, basically encouraging everyone to experiment and discover the joy in cooking.
    Love it! Thanks for sharing.xx

  • Aren’t you supposed to wash the chicken with white vinegar before prepping it for cooking/eating to kill any bacteria it may contain??

  • i always ended up watching your video after midnight and now I am in trouble, no foods to eat in the kitchen. if you live in South East Asia and Southern Asia, you can get all recipes from this video and even more than that the spices are endless here. e.g Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes. Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.

  • This is so damn good, it’s like having a party in my mouth! Then harissa showed up and brought everything together. Things began to get fuzzy after that…

  • Just made this and it was absolutely delicious! Used tahini instead of the vegan tzatziki, used some shredded carrots, and spread hummus on the pita in place of the harissa but it was still delicious! Definitely gonna have to try the harrisa recipe. Keep up the great content!