Jackfruit and White Bean Shawarma
Jackfruit and White Bean Shawarma
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!
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
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3 tablespoons Oaktown Spice Shop Shawarma Spice
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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.
