Shawarma Chickpea and Potato Bowls

Name: Shawarma Chickpea and Potato Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern, African
Ingredients: 400 g can chickpeas drained and rinsed; 2 medium potatoes cubed; 2 garlic cloves grated; 1/4 tsp ground cinnamon; pinch cloves; 1/2 tsp ground coriander; 1/2 tsp ground ginger; 1 tsp smoked paprika; 2 tsp ground cumin; pinch cayenne pepper; olive oil to taste; salt to taste; pepper to taste; toasted flatbread, to serve; extra fresh dill, to serve; lemon zest, to serve; 300 g thick vegan yoghurt; 1 tbsp extra virgin olive oil; 10 g fresh mint, leaves only & finely chopped; 5 g fresh dill finely chopped; 2 tbsp lemon juice; 1 garlic clove grated

4 steps

Prep:15minCook:30min

Updated at: Thu, 01 Feb 2024 09:35:18 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories565.3 kcal (28%)

Total Fat21.4 g (31%)

Carbs79 g (30%)

Sugars15.1 g (17%)

Protein17.7 g (35%)

Sodium737.5 mg (37%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 200°c (fan assisted)/425°f/gas 7.

Step 2

Combine the chickpeas, potato, garlic, cinnamon, cloves, ground coriander, ginger, smoked paprika, cumin, cayenne pepper, a nice pinch of salt and black pepper and a really good glug of olive oil. Use your hands to mix everything together and rub the spices into the chickpeas and potatoes, then pour out between two baking trays. Roast for 35-40 minutes, stirring once halfway through, until golden and crispy.

Step 3

Meanwhile, you can make the herby yoghurt. Combine the yoghurt, olive oil, mint, dill, lemon juice, garlic and a nice pinch of salt and black pepper in a bowl. Taste and adjust the seasoning, if needed.

Step 4

Spread the herby yoghurt between bowls. Top with the roasted potatoes and chickpeas and finish with a drizzling of olive oil, a few sprigs of extra fresh dill and a grating of lemon zest. Serve with a toasted flatbread.