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Chickpea Shawarma

VIEWS 2220

Energy (kcal) - 250

Protein (g) - 9.5

Carbohydrate (g) - 39

Fat (g) - 2

Khyati's Health-O-Meter Says:

The healthier modification of our most favourite shawarma. Filling it with chickpeas which are good in protein content also has many minerals such as manganese which is important in energy production and antioxidants.

  • For Chickpea:
  • Chickpeas (boiled) - ½ cup 
  • Oil - 1 tsp 
  • Cumin and garlic powder - ¼ tsp 
  • Black pepper, and paprika - ¼ tsp 
  • Ground coriander and cinnamon - ¼ tsp 
  • For Garlic sauce (refer to the recipe given):
  • Homemade hummus  - 2 tsp 
  • Lemon juice - 1 tbsp 
  • Garlic (minced) - 2 cloves
  • Mint leaves - 3-4 no
  • Tomato - ½ small
  • Onion - ½ small
  • Wheat Pita Bread- 1 no
Step 1 Preheat oven to 400 degrees F(204 C).  Step 2 In a small mixing bowl add boiled chickpeas with little oil and spices and spread on a baking sheet. Bake for 25 minutes, or until slightly crispy and gulden brown.  Step 3 While the chickpeas are roasting, prepare the sauce by adding hummus, lemon juice and garlic to a mixing bowl and whisking to combine, pour in enough water to make it pourable.  Step 4 Taste and adjust seasonings as needed. Add more garlic for more zinc, salt for savoriness, lemon juice for freshness.  Step 5 To serve, warm the base in the microwave for 15 -30 seconds (or the still-warm oven for 1 minute) and top with the desired amount of chickpeas, sauce, and vegetables of choice. 

Chickpea Shawarma - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2220


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