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Shawarma Chickpea Bowls - Georgie Eats

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.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 bowls

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

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

  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 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.

  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. Mix well, then taste and adjust the seasoning, if needed.

  4. 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.