Shawarma chickpea wraps, fresh garden salad, drizzled in a smokey chipotle, lemon & garlic yoghurt dressing loaded into a wrap is a scrumptious no brainer for any day/night of the week.
Now my veggie friends this dish has taken the humble tinned chickpea to the next level. Chickpeas believe it or not are absolute legends at taking on different flavours. Try my chickpea popcorn recipe here. For those of you who don’t know ‘shawarma’ is a Middle Eastern technique of marinating meat in a combination of fragrant spices.
This dish is a delectable combination of spices, smokiness, heat and freshness.
As some of you may know I am studying part-time for the next three years Nutritional Medicine Advanced Diploma. I thought that I would share what i’m learning and try and include benefits to the foods i’m cooking with each time.
Tips* Chickpeas are beneficial in many different ways; they help prevent heart disease and lower cholesterol by providing large amounts of fibre, including the soluble type that is important in controlling blood cholesterol levels. If you are a bean-eater be sure to drink lots of fluid and regular exercise this will help an gastrointestinal symptoms. Helps manage diabetes; their balance of carbohydrates, protein and fibre provides a slow, steady release of glucose instead of the sudden surge that can occur from eating refined carbohydrates. Finally chickpeas are good for aiding weight-loss a serving of legumes will help you feel full more quickly. The rich fibre content will fill your stomach quicker which will then slower a rise in blood glucose and become a slow-release form of energy.
1 Tin Chickpeas, washed
1 Tsp Cumin
2 Heaped Tsp Paprika
1 Lg Garlic Clove, crushed
Sea Salt & Pepper
4 Tbsp Greek Yoghurt
1/2 Garlic Clove
2 Chipotles in Abodo Sauce (or two tbsp worth)
1/2 Lemon, squeezed
Optional to serve with:
2 Cups Green Garden Salad
2-4 Wraps (or you could make my flatbread recipe here)
- Pre-heat oven to 180c. In a large baking tray add the chickpeas, cumin, turmeric, paprika, garlic, olive oil, salt and pepper and mix well together your hand, ensuring that all chickpeas are covered in the delicious spices. Whack in the oven for 25 minutes until browned and partly crispy.
- In a bowl/blender add greek yoghurt, garlic, chipotle, lemon and blitz until all smooth (I used a whizz stick for this), season to taste with a bit more yoghurt, lemon. I generally liked mine quite spicy.
- Time to load up your plate, add wrap, then add salad, followed by warm chickpeas then drizzled in the chipotle yoghurt dressing.
* How cute is this “peace tea spoon” (above) by House of Bec, specialising in hand-stamped personalised cutlery, a perfect little stocking filler.
*Above: Scandi-inspired duckling jug by Mona-Lisa Pottery, handmade here in Sydney. Great little stocking fillers.
Wrap up and get stuck in
Or save for later by using my new favourite addition to my kitchen. A reusable beeswax wrap. These bad boys are available from Australian-based etsy shop “Gingham & Wax” an enviro-take on cling wrap, the best thing is that they are re-usable. The perfect stocking filler this Christmas.