Description
This flavorful vegetable shawarma combines roasted chickpeas, mushrooms, eggplant, and onions with warm Middle Eastern spices. Served in warm pita with creamy yogurt, feta, and fresh herbs, it makes a hearty and satisfying meal.
Ingredients
- 1 can chickpeas (15 oz / 400 g, drained and rinsed, or 1½ cups (230 g) cooked chickpeas)
- ½ pound mushrooms, sliced
- 1 medium eggplant, cut into small cubes
- 1 red onion, thinly sliced
- ⅓ cup parsley, chopped
- ¼ cup crumbled feta
- 1 lemon
- Pita bread, for serving
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, grated
- 3 teaspoons paprika
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- 1 teaspoon salt
- Black pepper, to taste
- Greek yogurt or tzatziki, for serving (optional)
- Diced cucumber, optional
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the olive oil, grated garlic, paprika, coriander, cumin, cinnamon, salt, and black pepper.
- Add the chickpeas, mushrooms, eggplant, and red onion to a large baking sheet.
- Pour the spice mixture over the vegetables and toss well until evenly coated. Spread into a single layer.
- Roast for 30 minutes, or until the vegetables are tender and slightly browned.
- Place the pita bread directly on the baking tray during the last 3-5 minutes of cooking to warm through.
- Spread Greek yogurt or tzatziki onto the warm pita if desired.
- Top with the roasted vegetable mixture, parsley, crumbled feta, a drizzle of olive oil, and a squeeze of lemon juice.
- Add diced cucumber if desired and serve warm.
Notes
- Use smoked paprika for a deeper shawarma flavor.
- Tahini sauce can be used instead of yogurt or tzatziki.
- Add diced cucumber or tomatoes for extra freshness.
- Leftover roasted vegetables can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita shawarma
- Calories: 430 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 12 mg
