Past Recipes
Shawarma-Spiced Chickpeas

Shawarma-Spiced Chickpeas with Roasted Garlic Hummus and Herb-Marinated Feta

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You may think you know shawarma, but we're guessing you haven't seen it quite like this. Our completely vegetarian version of the Middle Eastern street food combines saucy chickpeas, mushrooms, and potatoes with Saudi Arabian spices, turmeric, and saffron. It’s served over creamy roasted garlic hummus and topped with salty feta marinated with mint and parsley. All the delicious flavors of shawarma, without the meat.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Grace

By Chef Grace

  • Calories 880
  • Protein 35g
  • Total Carb 72g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • mint
    • 1/8 ounce
    • mint
  • russet potato
    • 1
    • russet potato
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • chickpeas
    • 1 can
    • chickpeas
  • feta cheese
    • 7 ounces
    • feta cheese
  • garlic
    • 1 clove
    • garlic
  • Saudi Arabian spice mix
    • 1 teaspoon
    • Saudi Arabian spice mix
  • hummus
    • 2 containers
    • hummus
  • ground sumac
    • 1/4 teaspoon
    • ground sumac

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse remaining produce. Roughly chop mint and parsley leaves, discarding stems. Cut potato into ½-inch cubes. Peel onion, halve, and thinly slice. Drain and rinse chickpeas and pat dry with paper towel. Crumble half of feta into ½-inch pieces; place in a medium bowl (use remaining feta in a salad or fold into an omelet).

  2. Roast vegetables

    Roast vegetables

    Line a baking sheet with aluminum foil. On prepared sheet, toss whole garlic clove, mushrooms, and potato with half of Saudi Arabian spice mix, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until lightly browned and crisp, 22-25 minutes.

  3. Marinate feta

    Marinate feta

    While vegetables roast, add mint, parsley, and 1½ tablespoons olive oil to bowl with feta and toss to coat. Set aside to marinate until ready to serve.

  4. Caramelize onion

    Caramelize onion

    Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until light brown and softened, about 6 minutes. Add remaining Saudi Arabian spice mix and ¼ cup water and cook, stirring, until onion is golden and water has evaporated, 2-3 minutes more.

  5. Cook chickpeas

    Cook chickpeas

    To pan with caramelized onions, still over medium-high heat, add chickpeas and ½ cup water. Cook, stirring occasionally, until flavors have melded and liquid has reduced by half, 2-3 minutes. Once roasted, add mushrooms and potatoes to pan with chickpeas and stir to combine, reserving roasted garlic for the next step. Taste and add salt and pepper as desired.

  6. Make hummus and plate shawarma

    Make hummus and plate shawarma

    In a small bowl, combine hummus, roasted garlic, ¼ teaspoon salt, and pepper as desired. Using a fork, mash until fully combined. Spread roasted garlic hummus on serving plates, then top with shawarma-spiced chickpeas and vegetables. Garnish with herb-marinated feta and sprinkle with sumac. Enjoy!

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