Chickpea Shawarma Bowl: The Ultimate Chickpea Shawarma Bowl Recipe
Introduction to Chickpea Shawarma Bowl
This Chickpea Shawarma Bowl is a delightful dish that combines nutritious ingredients with a burst of flavor. It’s perfect for a hearty lunch or dinner and is sure to please everyone at the table. With its vibrant colors and enticing aromas, this bowl is not just a feast for the stomach but also for the eyes. Whether you’re a seasoned cook or a beginner, this recipe will guide you to create a meal that’s both healthy and satisfying.
A Personal Story Behind My Chickpea Shawarma Bowl Journey
I first discovered the joy of chickpea shawarma while traveling through the Middle East. The rich spices and warm, welcoming flavors left a lasting impression on me. I wanted to recreate that experience at home, and thus, this Chickpea Shawarma Bowl was born. It’s a recipe that not only brings back those fond memories but also allows my family to enjoy a taste of adventure right in our kitchen.
What Makes This Chickpea Shawarma Bowl Recipe Special?
What sets this recipe apart is its versatility and ease of preparation. The shawarma spice mix adds a depth of flavor that elevates the simple ingredients. Plus, it’s a plant-based dish that’s packed with protein, thanks to the chickpeas and quinoa. You can easily customize it by adding your favorite vegetables or adjusting the spices to suit your taste. It’s a meal that everyone can enjoy, regardless of dietary preferences.
The Full Chickpea Shawarma Bowl Recipe
Ingredients
- 1 can chickpeas (15 oz / 400 g), rinsed and drained
- 1 medium eggplant, diced
- 1 medium sweet potato, peeled and diced
- 1 onion, sliced
- ½ lemon
- ⅓ cup parsley, chopped
- 1½ cups cooked quinoa (or more to taste)
- ¼ cup crumbled feta cheese
- Greek yogurt or tzatziki for serving
Shawarma Spice Mix:
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, grated (optional)
- 3 teaspoons paprika (smoked or sweet)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). If you’re using pre-cooked quinoa, set it aside. If not, start cooking it according to the package instructions. Tip: Rinse the quinoa under cold water to remove any bitterness.
- In a small bowl, whisk together the olive oil, grated garlic (if using), paprika, coriander, cumin, cinnamon, salt, and black pepper to create the Shawarma spice mix.
- On a large baking sheet, combine the rinsed chickpeas, diced eggplant, diced sweet potato, and sliced onion. Drizzle the Shawarma spice mix over the vegetables and toss well to ensure everything is evenly coated.
- Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for about 30 minutes, or until the vegetables are soft and lightly browned. Tip: Toss the vegetables halfway through cooking for even roasting.
- Once the vegetables are roasted, add the cooked quinoa to the baking sheet. Squeeze the juice of the lemon over the mixture, then sprinkle with chopped parsley and crumbled feta. Gently toss everything together to combine.
- Serve the mixture in bowls, topped with a dollop of Greek yogurt or tzatziki. Enjoy it warm! Tip: This dish is great for meal prep and can be stored in the fridge for up to 3 days.
Serving Suggestions and Variations for Chickpea Shawarma Bowl
This Chickpea Shawarma Bowl is delightful on its own, but you can enhance it further! Consider adding roasted bell peppers or zucchini for extra flavor and nutrition. For a spicy kick, sprinkle some cayenne pepper into the spice mix. You could also serve it with pita bread or a fresh garden salad on the side for a complete meal.
Frequently Asked Questions About Chickpea Shawarma Bowl
Can I make this dish ahead of time? Yes! The roasted vegetables and quinoa can be made in advance and stored in the refrigerator. Just reheat before serving.
Is this recipe gluten-free? Yes, this Chickpea Shawarma Bowl is naturally gluten-free as it uses quinoa instead of traditional grains.
Can I use different vegetables? Absolutely! Feel free to use your favorite vegetables or whatever you have on hand. Carrots, zucchini, or even broccoli would work great.
Chickpea Shawarma Bowl
Ingredients
Main Ingredients
- 1 can chickpeas, rinsed and drained
- 1 medium eggplant, diced
- 1 medium sweet potato, peeled and diced
- 1 medium onion, sliced
- 0.333 cup parsley, chopped
- 1.5 cups cooked quinoa
- 0.25 cup feta cheese, crumbled
- 1 serving Greek yogurt or tzatziki for serving
Instructions
- Preheat your oven to 425°F (220°C). If you're using pre-cooked quinoa, set it aside. If not, start cooking it according to the package instructions. Tip: Rinse the quinoa under cold water to remove any bitterness.
- In a small bowl, whisk together the olive oil, grated garlic (if using), paprika, coriander, cumin, cinnamon, salt, and black pepper to create the Shawarma spice mix.
- On a large baking sheet, combine the rinsed chickpeas, diced eggplant, diced sweet potato, and sliced onion. Drizzle the Shawarma spice mix over the vegetables and toss well to ensure everything is evenly coated.
- Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for about 30 minutes, or until the vegetables are soft and lightly browned. Tip: Toss the vegetables halfway through cooking for even roasting.
- Once the vegetables are roasted, add the cooked quinoa to the baking sheet. Squeeze the juice of the lemon over the mixture, then sprinkle with chopped parsley and crumbled feta. Gently toss everything together to combine.
- Serve the mixture in bowls, topped with a dollop of Greek yogurt or tzatziki. Enjoy it warm! Tip: This dish is great for meal prep and can be stored in the fridge for up to 3 days.