Hot Chickpea Shwarma

Shwarmas might have originated from Turkey but the 'bread pockets' have definitely infiltrated South Africa in a delicious way! Being vegan, you're always find yourself being very creative with pita fillings so this chickpea shwarma recipe is another kitchen improvisation that is ideal for lunch or dinner. Full of good protein and hearty spices, this vegan, chickpea shwarma is stuffed in a toasted pita bread smothered with tahini sauce.

For the chickpeas:

• 1 onion, sliced

• 2 tbs olive oil

• 1 cup celery leaves, chopped

• 1 tsp ground cumin

• 1 tsp coriander leaves

• 1 tsp turmeric powder

• 1 tbs nutritional yeast

• 2 tbs mild vegetable atchar (make sure it's vegan)

• 1 can chickpeas, drained and rinsed

• Salt & pepper

• 1 pita bread, halved

• 2 tbs tahini

Method:

• In a a hot pan, sauté onion, spices and celery leaves in olive oil until onions are tender. Stir in the chickpeas and vegetable atchar, tossing and coating well.

• If you need a liquid to loosen up the mixture, use water or my veggie broth that I feature in one of my posts here.

• Slice pita bread in half and toast until warm enough and pliable.

• Open the pocket and spread 1 tablespoon of tahini in each. Follow with spoonfuls of the chickpea mixture and enjoy with a side of olives.