Shawarma Spiced Chickpea Skillet

Name: Shawarma Spiced Chickpea Skillet
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tablespoons (45 ml) olive oil; 1 whole (220 g) yellow onion, large, diced into ½-inch pieces; 5 cloves (25 g) garlic cloves, minced; 2 teaspoons (4 g) ground cumin; 1½ teaspoons (3 g) ground coriander; 1 tablespoon (8 g) sweet paprika; ¼ teaspoon (0.6 g) ground cinnamon; ¼ teaspoon (½ g) cayenne pepper (optional); ½ teaspoon (1 g) freshly ground black pepper; 2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed, drained and rinsed thoroughly; 1 can (14.5 oz) (410 g) canned diced tomatoes with juices; ⅓ cup (90 g) tahini (sesame paste), at room temperature; 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed; ½ cup (120 ml) vegetable or chicken broth; to taste kosher salt; ¼ cup (15 g) fresh cilantro or parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender chickpeas infused with warm shawarma spices—cumin, coriander, cinnamon, and paprika—cooked in a savory-tangy tomato sauce and finished with creamy tahini. This one-pan vegetarian dish delivers the deep, layered flavors of Middle Eastern shawarma in 30 minutes, perfect for serving over rice, with pita bread, or alongside fresh vegetables.

Prep: 12 min
Cook: 22 min
Total: 34 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

3 tablespoons (45 ml) olive oil
1 whole (220 g) yellow onion, large, diced into ½-inch pieces
5 cloves (25 g) garlic cloves, minced
2 teaspoons (4 g) ground cumin
1½ teaspoons (3 g) ground coriander
1 tablespoon (8 g) sweet paprika
¼ teaspoon (0.6 g) ground cinnamon
¼ teaspoon (0.5 g) cayenne pepper (optional)
½ teaspoon (1 g) freshly ground black pepper
2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed, drained and rinsed thoroughly
1 can (14.5 oz) (410 g) canned diced tomatoes with juices
⅓ cup (90 g) tahini (sesame paste), at room temperature
3 tablespoons (45 ml) fresh lemon juice, freshly squeezed
½ cup (120 ml) vegetable or chicken broth
to taste kosher salt
¼ cup (15 g) fresh cilantro or parsley, roughly chopped (optional)

Equipment (4)

12-inch (30 cm) skillet or sauté pan with a lid
cutting board and knife
measuring spoons and cups
wooden spoon or silicone spatula

Steps

Before you start

Drain and rinse canned chickpeas thoroughly to remove excess sodium and starch
Mince the garlic and dice the onion before you start cooking
Have your tahini at room temperature for easy stirring
Read through the spice amounts—this recipe uses a moderate amount of cayenne, add less if you prefer mild heat

1
Toast the spices
- Heat the olive oil in a 12-inch (30 cm) skillet over medium heat for 30 seconds.
- Add the cumin, coriander, paprika, cinnamon, cayenne, and black pepper.
- Stir constantly for 1 to 2 minutes until fragrant but not smoking—you want to release the oils and deepen the flavors without burning them.
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Ready when: Spices are fragrant and slightly darkened, with visible aroma rising from the pan
Tip: Don't let the spices burn—if they smell acrid or turn very dark, discard and start over. Toasting blooms the spices and prevents a raw spice taste.
2
Cook onion and garlic
- Add the diced onion to the spiced oil, stirring to coat it evenly.
- Cook for 4 to 5 minutes, stirring occasionally, until the onion softens and the edges begin to turn golden.
- Add the minced garlic and stir well.
- Cook for another 1 minute until fragrant.
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Ready when: Onion is soft and edges are light golden; garlic is fragrant and light tan
Tip: Stir frequently to prevent the garlic from browning too fast or sticking to the bottom of the pan.
3
Add chickpeas and broth
- Add the drained chickpeas and vegetable broth to the skillet.
- Stir well to combine with the spiced onion-garlic base, making sure the chickpeas are coated with the spices.
- Increase the heat to medium-high and bring the mixture to a gentle simmer.
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Ready when: Small bubbles break at the surface; steam rises steadily from the pan
Tip: Stir the chickpeas to ensure they warm through and absorb the spice flavors from the bottom of the pan.
4
Add tomatoes and simmer
- Pour the canned tomatoes with their juices into the skillet.
- Stir to combine everything evenly.
- Reduce the heat to medium-low and simmer, uncovered, for 12 to 14 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
- The mixture should reduce by about one-quarter and the oil should begin to separate slightly at the edges.
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Ready when: Sauce is noticeably thicker; oil pools around the edges; flavors are well combined and aromatic
Tip: If the mixture is simmering too vigorously and splashing, lower the heat slightly. The goal is a gentle, steady simmer.
5
Finish with tahini and lemon
- Remove the skillet from the heat.
- In a small bowl, whisk together the tahini with 2 tablespoons (30 ml) of the cooking liquid from the skillet to create a smooth paste (this prevents lumps).
- Pour this mixture into the skillet and stir thoroughly until the sauce is creamy and evenly colored.
- Add the lemon juice and stir until well combined.
- Taste and add salt and more cayenne if desired.
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Ready when: Sauce is creamy and uniform in color; lemon juice is fully incorporated
Tip: Tempering the tahini with cooking liquid first prevents clumps. The lemon juice brightens the flavors and balances the richness of the tahini.
6
Garnish and serve
- Transfer the chickpea mixture to a serving bowl or serve directly from the skillet.
- Top with fresh chopped cilantro or parsley if desired.
- Serve warm with pita bread, over rice, alongside a fresh salad, or with hummus and pickled vegetables.
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Tip: If serving later, let the chickpea mixture cool to room temperature, then cover and refrigerate. Reheat gently on the stovetop with a splash of water if the sauce has thickened too much.

Good to know

Tips

Toast your spices every time: this one step transforms raw, flat spices into aromatic, layered flavors that define shawarma.
Don't skip rinsing the canned chickpeas—this removes excess sodium and the starchy liquid that would cloud your sauce.
If the tahini seems too thick to stir in, thin it with the cooking liquid as instructed rather than adding cold water, which will create lumps.
Serve this over fluffy rice (basmati or jasmine), with warm pita bread, cucumber-tomato salad, and a dollop of hummus for a complete Middle Eastern meal.

Make ahead

You can prepare all ingredients up to 4 hours ahead, keeping them covered in separate containers. The cooked chickpea mixture can be made up to 2 days in advance; store it covered in the refrigerator and reheat on the stovetop over medium heat, adding a splash of water or broth if the sauce has thickened too much.

Storage & reheating

Room temperature (2 hours): Cover the skillet or transfer to a covered container. Refrigerator (up to 3 days): Store in an airtight container. Reheat on the stovetop over medium heat with a splash of water, stirring occasionally, until warmed through (about 5 minutes). Freezer (up to 3 months): Cool completely, transfer to a freezer-safe container, and label with the date. Thaw overnight in the refrigerator and reheat on the stovetop as above.

Substitutions

canned diced tomatoes with juices → 2 cups (300 g) fresh diced tomatoes or 2 cups (480 ml) tomato sauce. Fresh tomatoes will yield a lighter sauce with less acidity; use good summer tomatoes for best flavor. Tomato sauce will create a smoother, more concentrated flavor.
tahini (sesame paste) → Greek yogurt or sour cream (same amount). Yogurt or sour cream will make the sauce tangier and lighter; stir in at the end without heating. The flavor will be more yogurt-forward than the nutty richness of tahini.
vegetable or chicken broth → water or low-sodium chicken broth. Water will work but adds less depth; chicken broth adds savory richness and is equally good in this vegetarian dish.
canned chickpeas, drained and rinsed → cooked white beans, cannellini beans, or pinto beans (same weight). Other beans will have slightly different textures; white beans remain tender, while pinto beans are earthier. Canned is convenient, or use home-cooked beans for less sodium.