Shawarma chickpea bulgur bowl with pickled onion and hummus

Method

1. Heat the oven to 220°C (200°C fan). Drain and rinse the chickpeas, dry them in a tea towel and toss on a baking tray with 1 tbsp of the olive oil, the cumin, smoked paprika, cinnamon and a pinch of salt. Roast for 20 minutes, shaking once, until crisp.
2. Peel the red onion and slice it into thin half-moons. Put them in a small bowl with the rice vinegar and a pinch of salt, squash with your fingers and leave to pickle.
3. Put the bulgur in a heatproof bowl with a pinch of salt and the remaining 1 tbsp olive oil, pour over 200 ml boiling water, cover with a plate and leave for 12 minutes.
4. Cut the cucumber into small cubes, halve the cherry tomatoes and roughly chop the parsley.
5. Fluff the bulgur with a fork and stir in half of the parsley.
6. Divide the bulgur between two bowls and add a big spoonful of hummus to each.
7. Top with the cucumber, tomatoes, crispy chickpeas and drained pickled onion and scatter with the remaining parsley.

Tip Pickle the onion first. Even a short time in the vinegar softens its bite, and it keeps for days in the fridge.

Photo made with AI.

From Nosha · nosha.app