|Nutritional Guidelines (per serving)|
|Servings: 3 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 9g||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here's the thing about shawarma spice mix recipes. If you look up a dozen recipes you will, in fact, get a dozen different recipes. Some only differ in measurements while others introduce spices not commonly included. You can also buy pre-made shawarma mix from about half a dozen spice companies. They don't list their recipes but they probably all taste a little different. So, we're going to have to agree that it's one of those hometown, regional, tribal, family-specific kinds of things and nobody is really sure what's correct.
Most places consider shawarma a sandwich and the meat (beef, lamb, chicken) is roasted on a spit with the spice. So chickpea shawarma is not as common but they just don't know what they're missing.
- For the Shawarma Spice Mix:
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper (to taste)
- For the Shawarma:
- 1 (15-ounce) can chickpeas (rinsed and drained)
- 2 tablespoons olive oil
- 1 tablespoon chives (chopped)
Gather the ingredients.
Pre-heat the oven to 400 F.
To make the spice mix, combine all the spices in a small bowl. You'll have enough for this recipe, but I usually keep the same proportions but make a larger batch to have on hand.
Add the chickpeas to a large bowl, toss with the olive oil and spice mix.
Spread out on a baking sheet lined with parchment paper and roast for 30 minutes.
Toss with the chopped herbs.
Serve on a bed of greens, over rice or in a pita sandwich with Israeli salad.