Chicken Shawarma with Chickpea Puree

This is delicious and healthy! Thanks Diana Henry for the inspiration.

4 cloves garlic
1 tsp ground ginger
1 tsp allspice
1/2 tsp turmeric
2 tsp cumin
3 TBSP olive oil
Juice of one lemon
Salt and pepper
1 1/2 lb chicken thighs

Combine everything but chicken in a ziplock bag. Add chicken until nicely coated. Marinate overnight. Grill ok high heat 2 – 3 min per side until cooked thru and nicely charred.

1 red onion sliced thin
Seeds from 1 pomegrante
1/2 tsp sumac

Soak onions in water for 15 minutes. Drain toss with seeds and sumac. Set aside.
1 onion, sliced thin
1 TBSP olive oil
4 cloves garlic, minced
1 TBSP cumin
1/2 tsp allspice
15 oz drained chicks peas
2/3 c water
2 TBSP tahini sauce
Juice of 1 lemon

In a medium pan heat oil and sauté onions until soft. Add garlic and spices and cook for 1 minute over medium heat. Add chickpeas and cover, reduce to low and cook for 10 min. Place in a processor add remaining ingredients and Puree till smooth. Return to pan and keep warm.

Iceburg, chopped
1/2 tsp red wine vinegar
1/2 tsp sherry wine vinegar
2 TBSP olive oil
Salt and pepper

Combine all ingredients except lettuce in a jar. This as with lettuce.

To serve: place Puree on plate, top with slices chicken and onions. Serve with salad.

Serves 4 – 6.