Shawarma Spiced Chickpeas & Garlic Potatoes Bowl ?

shawarma spiced chickpeas & garlic potatoes bowl display image  3d915806
shawarma spiced chickpeas & garlic potatoes bowl display image 3d915806

Shawarma spiced chickpeas & garlic potatoes bowl ?
This bowl took under 30 min I’m totally and came as a result of wanting to finish up odd and ends I had in the fridge. Paired it with some quick sautéed garlic asparagus, Palestinian salad and rice with vermicelli. The potatoes were inspired my favorite flavors growing up in Malaysia. Sambal literally works perfect with everything ?
• 1 can of chickpeas (1 ¼ cups)
• 2 tbsp olive oil
• Spices: black pepper, salt, cumin, paprika, cayenne, cinnamon, turmeric, garlic powder, all spice
Sambal potatoes:
• 3 large potatoes, diced
• 1 tbsp olive oil
• 1 tsp black pepper, salt and paprika
• 3 garlic cloves, minced
• 2 tbsp sambal or chilli paste of choice
• ¼ cup cilantro, chopped
• 2 persian cucumbers
• 1 large tomato
• 2 tbsp onion/ red onion
• ¼ cup pomegranate kernels
• 2 tbsp fresh mint, finely chopped
• 1 lemon, juiced
• 1 tbsp olive oil
• ½ tsp salt
• Optional: ½ tsp za’atar or sumac spice
1. Potatoes: coat the potatoes evenly in olive oil and spices. Fry/air fry/roast till golden brown. When they’re done, brown the garlic and sambal in some olive oil in a pan. Once the garlic lightly browns add the potatoes and stir to coat. Let cool for a few mins then stir in the cilantro. Set aside.
2. Chickpeas: heat up the olive oil in a pan over medium heat. Stir in the chickpeas and spices. Cook stirring often for 7-10 mins till they get golden. Set aside.
3. Salad: dice veggies very small and mix everything evenly in a bowl and set aside.
4. Serve everything with grains, veggies of choice and enjoy ?

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