Pita with Mushroom Shawarma and Turmeric Chickpeas

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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

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, whisk together the tahini, water, lemon, parsley, and 1/4 tsp salt in a bowl. Set aside.
  5. 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. 
  6. 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!


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1 year ago

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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