Chickpea Cauliflower Shawarma Pan

Servings: 4 · Prep: 20 min · Cook: 45 min · Total: 65 min

Ingredients

• 2 cans canned chickpeas
• 6 cups cauliflower florets
• 1 medium onion red onion
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• 1 1/4 teaspoons fine sea salt
• 4 each vegan whole wheat pita
• 1/2 cup tahini
• 1 large lemon large lemon
• 3 tablespoons cool water

Equipment

Oven; Whisk; Spatula; Cutting Board; Rimmed sheet pan; Chef's knife; Measuring cups and spoons; Small mixing bowl; oven; whisk; spatula; cutting board; rimmed sheet pan; chef's knife; measuring cups and spoons; small mixing bowl

Steps

1. Preheat and prep. Heat the oven to 425°F and prepare 18-by-13-inch rimmed pans. Drain, rinse and thoroughly dry chickpeas; cut cauliflower no larger than 1 1/2 inches, slice onion and juice lemon.
   • 2 cans chickpeas — drained and rinsed
   • 6 cups cauliflower — cut
   • 1 Count red onion — sliced
   • 1 Count lemon — juiced

   Keep the knife blade angled away from fingers while cutting cauliflower and slicing onion.

   Pat chickpeas very dry before roasting to reduce splattering.

2. Season on the sheet pan. Toss chickpeas, cauliflower and onion with oil, spices and four-fifths of the salt until evenly coated. Divide among pans.
   • 2 cans chickpeas — drained and rinsed
   • 6 cups cauliflower — cut
   • 1 Count red onion — sliced
   • 3 tablespoons olive oil
   • 2 teaspoons ground cumin
   • 1 1/2 teaspoons smoked paprika
   • 1 teaspoon garlic powder
   • 1/4 teaspoon ground cinnamon
   • 1 teaspoon salt
3. Roast until browning begins. Spread in uncrowded single layers and roast for 20 minutes until cauliflower begins to brown.

   Use oven mitts when handling the hot sheet pan.

4. Stir and finish roasting. Stir, swap rack positions and roast 10–15 minutes more until cauliflower is tender and browned and chickpeas lightly crisp. Continue as needed.

   Open the oven carefully to avoid hot steam and use oven mitts when moving the hot pan.

5. Warm the pita. Transfer the roast to a heatproof serving bowl, cover loosely and warm pita on the emptied pans for 2–3 minutes until soft and pliable. Set hot pans on heatproof surfaces and watch bread closely.
   • 4 Each pita

   Use oven mitts and keep hands clear of the hot sheet pan while adding the pita.

6. Make the lemon tahini sauce. Whisk tahini, lemon juice, remaining salt and measured cool water until smooth and pourable. Add a little more water a teaspoon at a time only if needed.
   • 1/2 cup tahini
   • 1/4 teaspoon salt
   • 3 tablespoons Water
7. Serve. Serve roasted vegetables and chickpeas with warm pita and divide the tahini sauce evenly. Spoon manageable portions into pita and serve extra filling alongside.
   • 4 Each pita

   Let the sheet pan rest on a heat-safe surface before serving from it.

https://plumtally.com/recipes/chickpea-cauliflower-shawarma-pan-r42du3q0tzaq