Chickpea Shawarma Couscous Bowl
- 30 min
- β β¬1.89
- 2 servings
- Easy
chickpeas, tomatoes, and cucumber: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash tomatoes, remove the hard stem core and finely dice.
Cook
Wash cucumber and trim off both ends
Wash cucumber and trim off both ends. Wash cucumber, peel or trim any tough ends.
And cut into 1 cm dice
And cut into 1 cm dice; Wash and halve lemon Remove seeds; squeeze the juice from citrus fruit.
Put couscous in a heatproof bowl
Put couscous in a heatproof bowl; Pour over an equal volume of boiling tap water, cover and leave off the heat for 5 minutes Fluff with a fork.
Mix unsweetened soy yogurt alternative
Mix unsweetened soy yogurt alternative, lemon juice thoroughly in a separate bowl.
Mix unsweetened soy yogurt alternative continue
Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add chickpeas and fry for 8 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned; Lower the heat Add ground cumin, smoked paprika and stir for just 30 seconds until fragrant.
Do not let it darken
Do not let it darken. Season with iodised salt, black pepper now and mix thoroughly before serving.
Divide the cooked base couscous between the servings
Divide the cooked base couscous between the servings. Arrange the already prepared chickpeas, tomatoes, cucumber alongside.
Finish
Mix unsweetened soy yogurt alternative (II)
Spoon over the sauce already made from unsweetened soy yogurt alternative, lemon juice; do not make an additional batch.
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