Veggie Shawarma with Roasted Chickpeas
with eggplant & homemade garlic sauce- Gluten
- Tarwe
- Soja
- Gerst
- Ei
- Melk (inclusief lactose)
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
Met dit recept tover je 258 gram groenten per portie op je bord.
Ingredients
½ piece
Eggplant
½ piece
Romano pepper
½ pack
Chickpeas
½ sachet(s)
Peruvian-style spice mix
½ piece
Onion
40 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
½ sachet(s)
Middle Eastern spice mix
¼ head
Butter lettuce
80 g
Veggie shawarma
(Contains: Gluten, Tarwe, Soja, Gerst, Ei)
½ sachet(s)
Sicilian-style herb mix
½ piece
Garlic
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
2 tablespoon
Olive oil
½ teaspoon
Sambal
to taste
Salt and pepper
⅓ piece
Low sodium vegetable stock cube
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Cut the eggplant in half lengthways, then cut it into 1cm thick crescents.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the eggplant for 3 - 5 minutes.
- Cut the Romano pepper into thin strips.
- Rinse the chickpeas in a sieve and let the water drain off.
- Pat the chickpeas dry with kitchen paper.
- In a large bowl, mix the chickpeas with the Peruvian-style spices and a drizzle of olive oil.
Did you know... chickpeas are becoming more and more popular, and for good reason! They're full of fibre and protein, making them an excellent alternative to meat.
- Spread the chickpeas, Romano pepper and eggplant over a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
- Roast the chickpeas and vegetables for 10 - 15 minutes (see Tip).
- Boil the water with the stock cube and Middle-Eastern spicemix in a saucepan with a lid. Take the pan off the heat once the water is boiling, add the couscous and let it soak for 10 minutes with the lid on. Stir through the couscous with a fork.
Tip: leave the chickpeas in the oven for 5 more minutes if you'd like them to be crunchier.
- Slice the onion into half rings.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
- Add the veggie shawarma and Sicilian herbs and fry for 6 minutes.
- Finely chop the butter lettuce in the meantime.
- Press or mince the garlic.
- In a small bowl, mix the yogurt with the garlic and sambal.
- Season with salt and pepper to taste.
- Divide the couscous over deep plates.
- Top the bowl with the chickpeas, placing them in the centre so that you can arrange the pepper, eggplant, veggie shawarma and lettuce around them.
- Dollop the sambal yogurt over the lettuce to finish.
