Products Used

Low Fat Chips

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.

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:  

  1. Preheat oven to 200 C / 180 C fan.
  2. 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.
  3. 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.
  4. Place both trays into the oven and cook for 20 minutes.
  5. After 20 minutes place the Green Isle Low-Fat Chips onto a baking tray and place into the oven for 20 minutes.
  6. 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.
  7. Mix the tomatoes and cucumber together in a separate bowl with a pinch of salt and pepper. Set aside.
  8. 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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