Vegetarian Chickpea Shawarma

Vegetarian Chickpea Shawarma

Ingredients

• For the Shawarma
  • 400 g (14 oz) canned chickpeas, rinsed and drained
  • 1 large garlic clove, minced
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamom
  • 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  • 2 tsp smoked paprika
  • 1 tsp salt
  • Black pepper to taste
  • 2 tbsp lemon juice
  • 1 tbsp olive oil

For the Yogurt Sauce

• 1 cup Greek yogurt
• 1 clove garlic, crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper to taste

To Serve

• 4 - 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices
• Red onion, finely sliced
• Hot sauce of choice (optional)

Instructions

1. Prepare the Chickpeas: In a bowl, mash chickpeas slightly with a fork.
2. Make the Marinade: Mix garlic, coriander, cumin, cardamom, cayenne, paprika, salt, pepper, lemon juice, and olive oil in a bowl.
3. Marinate: Add the chickpeas to the marinade and mix well. Let it sit for at least 30 minutes.
4. Prepare the Yogurt Sauce: Mix yogurt, garlic, cumin, lemon juice, salt, and pepper in a bowl. Set aside.
5. Cook the Chickpeas: Heat a non-stick skillet over medium-high heat. Cook the marinated chickpeas for about 5-7 minutes until they are heated through and slightly crispy.
6. Serve: Serve the chickpeas with flatbreads, yogurt sauce, and fresh vegetables. Enjoy your healthier Shawarma!