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Low Fat Chips vegan shawarma bowl
Whether you are taking the Veganuary challenge or looking for a healthier way to enjoy some tasty Low-Fat Chips, our vegan shawarma bowl with harissa chickpeas, roasted vegetables and Low-Fat Chips is the January recipe you have been looking for. Enjoy with an optional drizzle of tahini or spicy chilli sauce, this recipe is perfect for tasty midweek meals.
- 50 minutes
- 4 people
Ingredients
1 bag Green Isle Low-Fat chips
2 x 400 gram tins chickpeas, drained and rinsed
1 tablespoon olive oil, plus 3 tablespoons
2 tablespoons harissa paste
2 aubergines, cut into 1 cm pieces
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground coriander
1 red onion, finely sliced
Juice of 1 lemon
100 grams cherry tomatoes, quartered
½ cucumber, deseeded and diced
Chilli sauce or tahini dressing (optional)
Method:
- Preheat oven to 200 C / 180 C fan.
- Mix the chickpeas, 1 tablespoon olive oil, harissa and a pinch of salt and pepper together in a bowl and then place onto a baking tray.
- In the same bowl, no need to dirty another one, mix together the aubergine, 3 tablespoons olive oil, cumin, paprika and coriander and another pinch of salt and pepper and place onto a separate baking tray.
- Place both trays into the oven and cook for 20 minutes.
- After 20 minutes place the Green Isle Low-Fat Chips onto a baking tray and place into the oven for 20 minutes.
- Whilst the veg and chips are cooking, mix the red onion together in a bowl with the lemon juice and a pinch of salt. Set aside.
- Mix the tomatoes and cucumber together in a separate bowl with a pinch of salt and pepper. Set aside.
- When everything is cooked through, serve in bowls with the pickled red onion and tomato salad - you may want some spicy chilli sauce and/or tahini dressing on hand to serve.
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