Shawarma Roasted Aubergine
with Chickpeas, Mushrooms and Nutty Tomato Salsa
Black peppercorns, cinnamon, cardamom, cumin and coriander are just a few of the ingredients that go into our delicious shawarma spice mix. With that many strings to its bow, it’s hard to believe that this spicy blend doesn’t completely steal the show. But when the competition is as good as a spicy mushroom and chickpea stew, and a fresh walnut and tomato salsa, it’s hard to put a finger on the winner. We’ll let you decide!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Baking Potato
Shawarma Seasoning Mix
2
Medium Tomato
10
Flat Leaf Parsley
1
Shawarma Spice Mix
1
Onion
1
Aubergine
(May contain Celery)
1
Chickpeas
150
Chestnut Mushrooms
½
Lemon
12
White Wine Vinegar
½
Vegetable Stock Powder
25
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Potatoes
Not included in your delivery
1
Olive Oil
350
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the stalk top from the aubergine, cut it in half, then cut each half into four long strips. Halve, peel and thinly slice the onion into half moons. Slice each mushroom into about four slices. Drain and rinse the chickpeas in a colander. Peel and chop the potato into small 1cm chunks.
Heat a drizzle of oil in a frying pan on medium heat, add the mushrooms and a pinch of salt and pepper. Stir and cook until browned, 5-6 mins. While they are cooking, lay the aubergine slices on a lined baking tray and sprinkle over half the shawarma seasoning, a good glug of oil and a pinch of salt and pepper. Toss to coat (make sure they're in a single layer) and roast on the top shelf of your oven until golden and soft, 25-30 mins.
Once the mushrooms have browned, add the onion to the pan, stir and cook until the onion is soft, 5-6 mins. Add the remaining shawarma seasoning, stir well and cook for 1 minute more, then add the white wine vinegar. Stir and allow to evaporate.
Pour in the water (see ingredients for amount) and stir in the stock pot, then add the chickpeas and potato. Mix well and bring to a simmer, then cover the pan with a lid (or some foil). Turn the heat to medium-low and simmer until the potato is soft, 20-25 mins. Stir a couple of times. TIP: The potato is cooked when you can easily slip a knife through.
Meanwhile, chop the vine tomato into 2cm chunks. Finely chop the parsley (stalks and all). Roughly chop the walnuts. Squeeze the lemon juice into a bowl and add the olive oil (see ingredients for amount) and a pinch of salt and pepper. Add the tomato, parsley and walnuts, stir together and leave to the side.
When the potato is ready, spoon the mixture into bowls and top with the shawarma roasted aubergine. Spoon the nutty tomato salsa on top. Enjoy!
