Shawarma Spiced Chickpeas & Potatoes
Ingredients
- 1Russet Potato (large, cut into wedges)
- 1 1/2 tbspsExtra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 cupChickpeas (cooked)
- 1 1/2 cupsShallot (halved)
- 3/4 tspShawarma Spice Blend
- 1 cupCherry Tomatoes
- 3 tbspsTahini
- 3 tbspsWater
- 1Garlic (clove, small, finely grated)
Nutrition
| Amount per serving | |
| Calories | 542 |
| Fat | 25g |
| Saturated | 3g |
| Polyunsaturated | 7g |
| Monounsaturated | 12g |
| Carbs | 69g |
| Fiber | 15g |
| Sugar | 16g |
| Protein | 17g |
| Sodium | 153mg |
Directions
- Preheat the oven to 425°F (220°C) and line a baking sheet(s) with parchment paper.
- Place the potato wedges on the baking sheet and drizzle with 1/3 of the oil. Season with salt and pepper. Arrange evenly on the baking sheet, spacing the wedges out. Transfer to the oven for 10 minutes.
- In a bowl, toss the chickpeas and shallot with half of the remaining oil, shawarma spice, salt, and pepper. Transfer to the baking sheet and spread them out evenly. Bake for 20 minutes, flipping the wedges halfway through.
- In the same bowl, toss the tomatoes with the remaining oil, salt, and pepper. Transfer to the baking sheet and bake for 10 to 12 minutes, until the tomatoes have burst and the chickpeas and wedges are browned and crispy.
- Meanwhile, in a small bowl, combine the tahini, water, and garlic and whisk well until smooth and creamy.
- Divide the wedges, chickpeas, and veggies between plates and drizzle with the tahini sauce. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately two cups.
Additional Toppings: Chopped parsley, mint, and/or cilantro.
