Chef’s Plate Review: Spiced Chickpea Shawarma

Chef’s Plate is a subscription service that delivers chef-designed recipes and fresh ingredients each week. There is no subscription or membership fee to join. Their recipes begin at $10.95 per plate for the 2-Person Plan and $9.75 per plate for the Family Plan. A Year of Boxes pays for this subscription.

We order 3 new Chef’s Plate recipes each week, and have been for almost a year now. Here’s a look at one of the recipes we received this week….

Spice Chickpea Shawarma

We’ve brought the striking flavours of shawarma to this plant-based bowl featuring spiced fried chickpeas with a creamy yogurt sauce. Warm millet makes a satisfying stand in for pita bread, garnished with bites of fresh cucumber and smoky roasted red pepper.

Ingredients:

Directions:

• Cook the Millet: in medium pot add the millet and 1 1/2 cups of warm water, season with salt, bring to boil over high heat, once boiling, cover with tight lid, reduce heat to medium low, cook for 15-18 minutes, until millet is soft but still firm to bite
• Prepare Ingredients: cut cucumber into half-moons, finely chop dill, quarter and deseed the lemon, halve, peel and thinly slice onion, mince garlic
• Fry Chickpea Shawarma: drain and rinse chickpeas, in large pan add 1 tbs oil over medium heat, add onion and cook for 5 minutes until softened, add chickpeas, spice mix, 1/2 of garlic and 1 tbs oil, season with salt and pepper, cook for 5 minutes, until browned, remove from heat
• Mix Greek Yogurt Sauce: in small bowl add greek yogurt, dill, remaining garlic, juice from 1/2 lemon, season with salt, mix to combine
• Plate & Serve: plate millet with chickpea shawarma over top, sprinkle with cucumber and roasted red pepper, dollop the yogurt and garnish with remaining lemon wedges
• Enjoy!

XOXO