SHAWARMA CHICKPEA & POTATO BOWLS
Bowl food is my absolute favourite, especially when it tastes as good as this – shawarma-spiced crispy chickpeas and potatoes, a herby yoghurt and lovely warm flatbreads. It's one of my favourite things to make for lunch.
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
- salt & freshly ground black pepper
- to serve: toasted flatbread, extra fresh dill, lemon zest
HERBY YOGHURT
- 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
Instructions
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Preheat the oven to 200°c (fan assisted)/425°f/gas 7.
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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 in a mixing bowl. 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 30-40 minutes, stirring once halfway through, until golden and crispy.
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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. Mix well, then taste and adjust the seasoning, if needed.
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Spread the herby yoghurt between bowls. Top with the roasted potatoes and chickpeas and finish with a drizzle of olive oil, a few sprigs of extra fresh dill and a grating of lemon zest. Serve with toasted flatbread.
Love these Shawarma Chickpea & Potato Bowls and looking for more lunch recipes? Find them here.
I absolutely love this recipe, it has just the right amount of everything! It stays on my rotation of recipes and my husband and I always look forward to eating it every few weeks.
Thank you – that is very kind!
G x
Hello! Recipe looks amazing and am currently making it. Great way to use canned chickpeas I’ve had forever. When we put the potatoes and chickpeas in the oven do we cover them? I’m not sure whether they roast uncovered or covered. And if covered for how long does it stay covered from the 30-40 min duration? Thanks!
Hello,
Thank you for trying out this recipe!
Just roast uncovered for the whole time, they should crisp up nicely.
Hope you enjoyed!