Pita with Mushroom Shawarma and Turmeric Chickpeas
- Jess Brauer
- August 16, 2021
- 7:27 pm
- All Posts, Dinner, Fall, Food Recipes, Lunch, Spring, Summer, Winter
Pita with Mushroom Shawarma and Turmeric Chickpeas
- Total Time: 40 minutes
- Yield: 2 servings 1x
Ingredients
Units
Scale
- 1/2 red onion, thinly sliced
- 2 mini cucumbers, cut into 2-inch matchsticks
- 2 tsp fresh dill, roughly chopped
- 1 cup apple cider vinegar, divided (you can substitute red wine vinegar if you prefer)
- 2 tbsp maple syrup, divided
- 2 tsp salt, divided
- 3 tbsp olive oil
- 10oz shiitake mushrooms, thinly sliced
- 3 cloves garlic, minced
- 2 tsp shawarma spice blend (See below. Alternatively, you can purchase a Shawarma Spice Mix directly from the store)
- 1 15oz can chickpeas, drained and rinsed
- 1 tsp turmeric powder
- 1/4 cup tahini
- 1/4 cup water
- 3 tbsp lemon juice
- 1/4 cup flat-leaf parsley, finely chopped
- 2 whole wheat pita, sliced in half for stuffing
Spice Blend:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Place sliced onion in a small bowl and add enough apple cider vinegar to cover the onions. Stir in 1 tbsp maple syrup and ½ tsp salt. Set aside.
- Place cucumber matchsticks in another small bowl and cover with apple cider vinegar. Stir in the dill, 1 tbsp maple syrup, and ½ tsp salt. Set aside.
- In a large skillet or cast iron pan, heat 2 tbsp olive oil over medium-high. Once hot, add mushrooms, garlic, 2 tsp shawarma spice blend and ½ tsp salt. Sauté about 10 minutes until browned. Remove mushrooms from the pan (you will use the pan again), and set aside.
- Meanwhile, whisk together the tahini, water, lemon, parsley, and 1/4 tsp salt in a bowl. Set aside.
- To the same large pan or skillet, add another tbsp olive oil and heat over medium-high. Once hot, add chickpeas and 1 tsp turmeric, and sauté 5-7 minutes until the chickpeas just begin to caramelize. Turn off the heat and add 3 tbsp of the tahini lemon sauce. Stir to coat the chickpeas.
- Assemble your pita: Stuff each pita with equal parts mushroom mixture and chickpeas and top with a generous amount of pickled onions and cucumbers. Finally, drizzle additional tahini-lemon sauce into your pita and eat while warm!
I LOVE this recipe!! the bright flavors of the pickled cucumbers and onions paired with the umami of the mushrooms… to die for.
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