Confession: I had never had anything ‘shawarma’ until now.
The concept always seemed appealing to me because I LOVE middle eastern food but it was never anything I gravitated towards when choosing what to order/cook. I think because it’s all so foreign to me (haha) and it takes a leap of faith to try something new. I also don’t like paying money for meals out that I don’t end up liking so I’m more likely to attempt cooking a new dish myself first before giving it a chance at a restaurant.
That’s what happened with these chickpea shawarma stuffed sweet potatoes.
Really, it was born out of not knowing what on earth to make for meals this week and the fact that I had a few cans of chickpeas hanging out in my cupboard. They were there because I was at Costco and saw that they started carrying cases of chickpeas FINALLY and I was like, obviously I’m getting these even though they weren’t in the plan or budget for the week.
Things that were in the budget ended up not being purchased because I’m super anal about how much I spend every week and I just decided I was going to find a way to use the chickpeas instead.
It worked out since I originally was going to buy chicken which I find 13049234x less satisfying and also way more expensive.
Part of sticking to a tighter budget is keeping a well stocked pantry. That means things like canned beans (if you like them) and like, all of the spices you think you ever use, your favorite grains, cans of coconut milk, etc. I’m not always excellent at this since, once I run out of something, I always seem to forget to re-stock it, BUT in general, it always pays off to have all of those things on hand.
Case in point, chickpea shawarma stuffed sweet potatoes.
This is definitely one of my new favorite meals. I say ‘one of’ because I feel like every time I create a recipe to post or just to eat and not post, I’m like, THIS IS MY FAVORITE. But actually, I love so many things that I can’t really say this is THE MEAL. It’s just a REALLY EXCELLENT one amongst many.
I wasn’t really intending on making this at all let alone this week but I’m super glad I did. It’s so deeply flavorful in such a short period of time (literally like 10-15 minutes of cooking) that I can’t even believe it. It’s also incredibly filling for not a lot of $$ so that always makes my frugal self happy.
We’re having leftovers of this tonight and then tomorrow we’re going to my sister-in-law’s for a family dinner that I don’t have to make which is like, the greatest.
Happy Wednesday! See you back here on Friday for something sweet!
- 5 tsp coconut oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp salt
- 1 tsp turmeric powder
- ½ tsp ground allspice
- ½ tsp ground ginger
- ½ tsp black pepper
- 2 13.5oz cans of chickpeas, or 3-4 cups
- 4 sweet potatoes
- hummus, greek yogurt, feta, etc. to serve
- Pierce sweet potatoes all over with a fork or knife and bake at 400F for 30-45 minutes or until flesh is easily pierced with a fork.
- Heat oil in a medium/large skillet over medium-high heat.
- Add in all spices and toast, stirring constantly for 1-2 minutes.
- Add in chickpeas and ¼-1/3 cup water. You don't want it to be watery, just a little saucy. IT will still be relatively thick from the spices. Stir to coat.
- Continue cooking, stirring frequently for 10 minutes to develop flavor. Taste, add salt/pepper to taste. Keep warm until sweet potatoes are ready.
- Once sweet potatoes are cooked, slice each one down the middle, season with salt and fill with chickpea mixture. Serve with hummus, greek yogurt, feta, etc. Whatever speaks to you.
Leftovers store well for a week in the fridge.
You may want to double the recipe, it won't last long.
Adapted from Naturally Ella