Air Fryer Shawarma Aubergine and Chickpea Bowl
37 Min
Easy
Air Fryers aren't just for chicken! Try our NEW Maggi Air Fryer Shawarma Seasoning on Aubergine and Chickpeas in this simple and comforting bowl of deliciousness!
Ingredients
4
ingredient_quantity
recipe ingredient
27
g
Maggi Air Fryer Shawarma Seasoning
2
large
Aubergine
1
tablespoon
Olive Oil
240
g
tinned chickpeas, (drained weight 240g)
2
Mediums
red pepper, diced
1
pinch
Sugar
4
tablespoons
yogurt or yogurt alternative
1
tablespoon
sun dried tomato puree
2
tablespoons
fresh parsley, chopped
400
g
bread (optional) to serve
.
Nutrition Value
Carbohydrate
78.4 g
Energy
470.6 kcal
Fat
9.1 g
Fibre
12.6 g
Protein
17.8 g
of which: saturates
0.8 g
Sodium
1037.8 mg
of which: sugars
16.2 g
Information per serving
Instructions
37 Minutes
-
Step1
1 MinHEAT: Preheat the air fryer to 190˚C. -
Step2
5 MinCOAT: Put the aubergine and drained chickpeas into a bowl, add the oil and mix. Add the seasoning and mix again until coated. -
Step3
15 MinCOOK: Air-fry the ingredients for 15-18 minutes, turning 2-3 times during cooking for an even, crispy finish. -
Step4
15 MinTo make the pepper stew, fry the onion and peppers in the oil until browned, add the chopped tomatoes, tomato paste, sugar, pepper and 150ml water and bring to the boil. Reduce the heat and simmer for 10 minutes. -
Step5
1 MinServe the stew in bowls, topped with the aubergine and chickpea mixture. Drizzle with the yogurt and add the bread for dunking in the sauce.
