Jackfruit and White Bean Shawarma
Jackfruit and White Bean Shawarma
Jackfruit and White Bean Shawarma
By Micah Siva (@noshwithmicah)
4
15 minutes
60 minutes
Adapted from Nosh: Plant Forward Recipes Celebrating Modern Jewish Cuisine
One of my favorite recipes in my cookbook, Nosh, is the Jackfruit and White Bean Shawarma - and now I can make it even easier with Oaktown’s Shawarma Spice! A delicious blend of warm spices like smoked paprika, cumin, and a touch of cinnamon, it adds a little heat and a ton of flavor to anything you add it to. In this recipe, jackfruit mimics chicken, with creamy white beans to soak up flavor. Serve on top of hummus, in a pita, on top of salad, or with a drizzle of tahini sauce. Try adding this spice blend to your french fries, roasted cauliflower, or sprinkle on grilled salmon!
One of my favorite recipes in my cookbook, Nosh, is the Jackfruit and White Bean Shawarma - and now I can make it even easier with Oaktown’s Shawarma Spice! A delicious blend of warm spices like smoked paprika, cumin, and a touch of cinnamon, it adds a little heat and a ton of flavor to anything you add it to. In this recipe, jackfruit mimics chicken, with creamy white beans to soak up flavor. Serve on top of hummus, in a pita, on top of salad, or with a drizzle of tahini sauce. Try adding this spice blend to your french fries, roasted cauliflower, or sprinkle on grilled salmon!
Ingredients
- 1 (20-oz) can young jackfruit in brine, drained
- 1 (14-oz) can white beans, drained and rinsed
- 1 medium red onion, halved and thinly sliced into half-moons
- 3 garlic cloves, roughly chopped
- ⅓ cup extra-virgin olive oil
- 3 tablespoons Oaktown Spice Shop Shawarma Spice
- Salt, to taste
Directions
- Preheat the oven to 375°F.
- In a medium bowl, shred the jackfruit using two forks. Add the beans, red onion, garlic, olive oil, Shawarma Spice, and stir to combine.
- Transfer to an 8-by-8-inch baking dish and bake, stirring halfway through, for 1 hour or until somewhat dried and golden. Season with salt to taste.
- Serve on top of hummus, in a pita, on top of salad, or with a drizzle of tahini sauce.
- Note: Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
