Harissa Chickpea Shawarma

Oh baby!

This was totally a spur of the moment, throw it all together kind of meal, but there was no way I wasn’t sharing this bad boy with you guys. This recipe is exactly what I made today for my lunch, and it’s just enough for one person!

I’m a big fan of foods from other cultures, and it’s been a long time since I’ve had shawarma… We made a trip to Bulk Barn last week (working on a post about this!) and found harissa spice – safe to say we were stoked!!! They have so many spices that you would never find at the grocery store, so yeah, I’m moving to Bulk Barn.

If you can’t find harissa locally, here’s a quick recipe to make your own:

  • 2 tsp cumin
  • 2 tsp caraway
  • 2 tsp garlic powder
  • 1/4 cup chili powder
  • 2 tsp coriander
  • 2 tsp fennel
  • 1/2 tsp cinnamon
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1.5 tsp ground peppercorn
  • 1 tsp sea salt

IMG_9223.jpg

You’ll need:

  • A nice, thick wrap or naan bread (I used Flatout Flatbread, but currently working on a homemade, healthier version!)
  • Vegan tzatziki
    • 2 tbsp tahini paste
    • 1/2 tbsp lemon juice
    • 1.5 tbsp cashew milk
    • 1 tbsp dill
    • 1 clove garlic, minced
    • salt & pepper to taste
  • 1/2 cup chickpeas (canned or rehydrated)
  • 1/5 tbsp olive oil
  • 1.5-2 tbsp harissa spice blend
  • 1/4 tomato, diced
  • 1/4 avocado, diced
  • 1/2 cup spinach
  • 2 slices pickled red onion or fresh red onion

Your easy-peasy steps are:

  1. Combine all tzatziki ingredients in a small bowl and whisk until smooth, adjusting flavours accordingly and set aside.
  2. In a pan (I use cast iron), sauté chickpeas with olive oil and harissa spice blend over medium-high heat until warmed through, about 5 minutes. Add more spice as you see fit – I use the better part of 2 tbsp.
  3. Prepare and/or cut up all of your toppings – tomato, red onion, spinach, and avocado
  4. ASSEMBLE! And ENJOY! You’ll need a napkin!

 

With peace, love, and plants,

KS ❤

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