Spicy Roasted chickpea Shawarma

Ingredients

• 1 1/2 cups (425g) canned chickpeas, drained
• 1 Tablespoon / 15ml canola or sunflower oil
• 1 teaspoon chilli powder / paprika / cayenne pepper (adjust amount to taste)
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cucumber chopped
• 1/2 cup / 125ml plain or Greek yogurt
• 1/2 clove garlic crushed
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon salt and black pepper (adjust amount to taste)

Instructions

1. 1

   --- To make the Spicy roasted chickpeas ---

2. 2

   Preheat oven to 180 °C / 350 F

3. 3

   In a bowl, toss rinsed and dried chickpeas together with the oil and spices and spread on baking sheet. Bake for 25 minutes or until slightly crispy and remove from the oven.

4. 4

   If you are roasting the chickpeas on the stovetop, then place rinsed and dried chickpeas together with the oil and spices in a pan and roast on medium heat for 20 minutes until crispy. Stir the chickpeas occasionally to prevent burning. Roast until it is slightly crispy and remove from the stove.

5. 5

   --- TO MAKE THE YOGHURT SAUCE ---

6. 6

   Combine all the ingredients in a blender and blend for about half a minute. Avoid blending for too long otherwise the mixture becomes too runny

7. 7

   --- ASSEMBLE THE FLATBREADS (SEE NOTE 1) ---

8. 8

   Warm the flatbreads in the microwave for a few seconds, top with about 3 tablespoons of roasted chickpeas and yoghurt sauce. The amounts of chickpeas you use will depend on the size of the flatbreads. Serve with sliced onion and tomato as well if you prefer.