The Cook’s Grocer have taken this classic Middle Eastern dish and given it a healthy twist. When making it at home, be sure to choose a high quality free range chicken from your butcher and a gluten free shawarma spice. Organic tinned chickpeas are a low GI, high protein accompaniment, which we suggest pairing with a side of green beans (although zucchini or cucumber would also be a an ideal seasonal alternative.) A deliciously quick recipe for lunch, dinner or a post workout meal.
Shawarma chicken with chickpea puree & green bean salad by The Cook’s Grocer
20 Minutes. Gluten Free. Sugar Free. Dairy Free. Paleo.
You will need:
2 x 180g free range skinless chicken breasts
1.5 tablespoons Shawarma spice (gluten free)
1 small red onion
1 clove garlic
1 teaspoons ground cumin
1 tin organic chickpeas
150g green beans
8 cherry tomatoes
PREPARE ONIONS & COOK CHICKEN
Finely slice half the onion (wafer thin). Squeeze over half the lemon juice with a generous pinch of salt and set aside. In a bowl, combine olive oil, shawarma spice, chicken, salt and pepper. Mix to coat well. Heat a non-stick fry pan or grill pan to a medium-high heat. Cook chicken for 8-10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes.
2. MAKE PUREE
Fill kettle with water and boil. While the chicken is cooking, rinse and drain chickpeas. Heat a medium sized pot to medium heat with a drizzle of olive oil. Add crushed garlic and half of the red onion, finely diced. Cook for 2 – 3 minutes until soft. Next add the cumin, zest of half the lemon, chickpeas and toss well to heat through for 1 – 2 minutes. Lastly, add half a cup of boiled water from the kettle and reduce to a simmer until the water has almost absorbed. Season with salt and pepper and add a drizzle of olive oil. Blend or mash into a puree.
3. BLANCH BEANS
Trim the ends of the beans and halve the cherry tomatoes. Place beans in a heatproof bowl and cover with boiled water for 2-3 minutes. Drain and place in a bowl with the cherry tomatoes and the pickled red onion and a drizzle of olive oil. Season lightly and toss to combine.
4. TO SERVE
Plate puree, and top with thickly sliced chicken. Serve with the beans.
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ABOUT THE COOK’S GROCER
The Cook’s Grocer is about great cooking made simple. They produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
They partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping. They deliver these fantastic meals Sydney wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.