Crunchy Chickpea Shawarma Pitas Dinner’s Just 20 Minutes Away!

Name: Crunchy Chickpea Shawarma Pitas Dinner’s Just 20 Minutes Away!
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 1 Chickpeas; 4 tbsp Hummus; 2 unit Whole Wheat Pitas; 6 tbsp Sour Cream; 1 Cucumber; 4 oz Tomato; 1 tbsp Shawarma Spice Blend; 1 tbsp All-Purpose Flour; 1/4 oz Dill; tsp Black Pepper, tsp; tsp Salt, tsp

By Recipe0 System

Pitas are the ultimate blank culinary canvas—their hollow pockets hold a world of stuffing possibilities! Luckily, our chefs are pita Picassos, and this week, they’ve created a total masterpiece. These pockets are bursting with crunchy, shawarma-spiced chickpeas, hummus, tangy sour cream, and a tomato and cucumber salad studded with fresh dill and feta cheese. The best part, though? They come together in just 20 minutes! Asking price for this pita painting WAS $30,000, but this week we’re offering it as part of your HelloFresh meal choice. How can you resist?

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Feta Cheese
1 Chickpeas
4 tbsp Hummus
2 unit Whole Wheat Pitas
6 tbsp Sour Cream
1 Cucumber
4 oz Tomato
1 tbsp Shawarma Spice Blend
1 tbsp All-Purpose Flour
1/4 oz Dill
tsp Black Pepper, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry all produce.

Halve tomatoes. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill. Drain and rinse chickpeas; pat very dry with paper towels.
2

Heat a ¼-inch layer of oil in a large pan over medium-high heat.

Sprinkle chickpeas with flour; toss to evenly coat.

Once oil is hot enough that a pinch of flour sizzles when added to the pan, add chickpeas and cover. Cook, uncovering to stir once or twice, until crispy, 4-7 minutes.

Transfer chickpeas to a paper-towel-lined plate; season with Shawarma Spice, salt, and pepper.

TIP: It’s natural for chickpeas to pop a bit.
3

While chickpeas cook, in a large bowl, toss together tomatoes, cucumber, dill, feta, and a drizzle of olive oil. Season with salt and pepper.

Toast pitas until warm and pliable. Halve each pita crosswise to create pockets.
4

Spread hummus and sour cream inside of each pita pocket. Fill with as many chickpeas as you like (you may have some left over) and a small amount of salad.

Divide stuffed pita pockets between plates. Serve with remaining salad on the side.

TIP: Sprinkle your salad with any remaining chickpeas for a crunchy, crouton-like topper!

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