Roasted shawarma chickpea grain bowl
Chef
Joel Feich
Hospital
Advocate Aurora West Allis Hospital
Yield
40 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
1 cup red quinoa
6 cups jasmine rice
1/4 cup vegetable base
1 tablespoon turmeric
3 tablespoons garlic powder
2 tablespoons olive oil
1/2 gallon water
2 #10 cans chickpeas, canned, drained and rinsed
1 cup lemon juice
3/4 cup olive oil
1/3 cup garlic
1/4 cup salt
2 tablespoons black pepper
1/4 cup cumin
2 tablespoons paprika
2 teaspoons turmeric
1 teaspoon cinnamon
1 tablespoon crushed red pepper
3 red onions, thinly sliced
3 cups apple cider vinegar
1 cup water
1 1/2 teaspoons salt
3 tablespoons sugar
1 quart plain Greek yogurt
2 cups cucumber, deseeded, peeled, and grated
2 tablespoons fresh minced garlic
1/4 cup fresh chopped dill
1 teaspoon salt
1/2 teaspoon ground black pepper
1 #8 scoop garlic yellow rice with red quinoa, prepared
1 #12 scoop roasted chickpeas, prepared
1 #12 scoop cucumber, sliced 1/2 inch thick and cut in quarters
1 #12 scoop cherry tomatoes, cut in half
1 tablespoon feta cheese, crumbled
2 tablespoons pickled red onions
2 tablespoons tzatziki sauce
1 teaspoon fresh chopped parsley
6 cups jasmine rice
1/4 cup vegetable base
1 tablespoon turmeric
3 tablespoons garlic powder
2 tablespoons olive oil
1/2 gallon water
2 #10 cans chickpeas, canned, drained and rinsed
1 cup lemon juice
3/4 cup olive oil
1/3 cup garlic
1/4 cup salt
2 tablespoons black pepper
1/4 cup cumin
2 tablespoons paprika
2 teaspoons turmeric
1 teaspoon cinnamon
1 tablespoon crushed red pepper
3 red onions, thinly sliced
3 cups apple cider vinegar
1 cup water
1 1/2 teaspoons salt
3 tablespoons sugar
1 quart plain Greek yogurt
2 cups cucumber, deseeded, peeled, and grated
2 tablespoons fresh minced garlic
1/4 cup fresh chopped dill
1 teaspoon salt
1/2 teaspoon ground black pepper
1 #8 scoop garlic yellow rice with red quinoa, prepared
1 #12 scoop roasted chickpeas, prepared
1 #12 scoop cucumber, sliced 1/2 inch thick and cut in quarters
1 #12 scoop cherry tomatoes, cut in half
1 tablespoon feta cheese, crumbled
2 tablespoons pickled red onions
2 tablespoons tzatziki sauce
1 teaspoon fresh chopped parsley
preparation
Instructions
1. Mix red quinoa and rice together; add all other ingredients and place in a steamer for 25 minutes or until al dente. Set aside for service.
2. Place ingredients in a pan and mix well. Let marinate overnight.
3. Place marinated peas on an oiled sheet pan and roast at 375°F for 12 minutes. Set aside for service.
4. Place vinegar, water, salt, and sugar in a saucepan. Bring to a boil. Pour over sliced onions and let sit for 30 minutes. Cool down and set aside for service.
5. Mix all ingredients together and let flavors marry, overnight is best.
6. Place garlic yellow rice with red quinoa into a to-go bowl. Top with prepared chickpeas. Arrange tomatoes, cucumber, pickled onion, and feta in piles over the rice mixture. Place a dollop of tzatziki on top and garnish with fresh chopped parsley and a quarter of warm pita bread.
2. Place ingredients in a pan and mix well. Let marinate overnight.
3. Place marinated peas on an oiled sheet pan and roast at 375°F for 12 minutes. Set aside for service.
4. Place vinegar, water, salt, and sugar in a saucepan. Bring to a boil. Pour over sliced onions and let sit for 30 minutes. Cool down and set aside for service.
5. Mix all ingredients together and let flavors marry, overnight is best.
6. Place garlic yellow rice with red quinoa into a to-go bowl. Top with prepared chickpeas. Arrange tomatoes, cucumber, pickled onion, and feta in piles over the rice mixture. Place a dollop of tzatziki on top and garnish with fresh chopped parsley and a quarter of warm pita bread.
