You're probably shocked that it's not another tex-mex recipe going up today, aren't you?!
We do tend to gravitate towards meals with big tastes and a Mexican dish is guaranteed to do so.
this Chickpea Shwarma meal is also quite pleasing to the taste buds!
Or it is to mine at least.
It was a hard pass for Matthew who opted for shredded crockpot chicken on his pitas.
I typically like to eat this with some Tzatziki, but I just went with what I had on hand tonight.
That ended up being spicy hummus from Aldi which also a treat!
The original chef also had a homemade dressing that sounded tasty, but my dried dill got lost in the move so I didn't whip any up.
Something fun for next time!
If you aren't familiar with Chickpeas/Garbanzo beans, don't shy away from this meal!
They are just the bland little beans that you make hummus or some Greek salads with.
Truly, they just end up tasting like whatever spices you add to them.
My next chickpea venture will be homemade hummus! Check back in a couple weeks for that!
Want that homemade pita bread recipe? I've got it right here for you!
- 15oz can Garbanzo Beans/Chickpeas
- 1 tbsp EVOO
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Dried Parsley
- Drain and rinse your beans.
- IMPORTANT: Garbanzo beans have a thin "skin" on each bean that MUST come off! The first time I made these, I ignored this simple direction and the skin is so thin it almost burnt to a crisp! The beans cooked more evenly and had a much nicer taste this time around. It does take a little time, but once you get going it's actually therapeutic!
- Pat beans dry with a paper towel. They don't have to be completely dry, but you definitely want to get some moisture off them.
- Pour beans into medium sized bowl then mix in the rest of the ingredients.
- Line a baking sheet with foil and spread the beans out on top.
- Bake at 400 for 25 minutes or until crispy.
- Serve with warm pitas, lettuce, onion, hummus, tzatziki, tomato, or whatever other toppings your heart desires! It will make 2 servings at the most.