1 -15 oz. can of Cannellini beans- rinsed and drained
½ Cup of red onion- Peeled and thinly sliced
1 Small Chinese Eggplant- Cut into 1/2” pieces
1/2 Small Zucchini
1/4 C. Chicken stock
1/2 Tsp. Kosher salt
1 Large Garlic clove-peeled, trimmed and chopped finely
1 Tbsp. of Extra Virgin Olive Oil
2-3 grinds of cracked black pepper
Garnish
1/4 C.Fresh Parsley-Stems removed and chopped
1/4 C.Fresh Dill-Chopped
Smoked Paprika
1/2 C. Pine Nuts-Lightly toasted (see below instructions)
Fresh Harissa or Harissa oil-For drizzle/garnish
Extra Virgin Olive Oil for drizzle/garnish
Fresh pita or pita chips for dipping
Directions
Prepare your hummus and tahini and set aside or chill for later.
Shawarma
Heat 1-2 Tbsp. of olive oil in a large skillet over medium heat.
Add the meat mixture to the pan and break up the meat quickly and cook for 5-10 minutes, or until golden brown.
Add the shallot, salt, and garlic and continue to sauté for another 2-5 minutes.
When onions are soft and the meat is browned, remove from heat and let cool slightly while you prep your succotash -or you can start the succotash simultaneously.
Cannellini Succotash
In a medium pan, over medium heat, add 1 Tbsp. of Extra Virgin Olive Oil and red onions and sauté for about 3 minutes or until they begin to be translucent and slightly soft.
Add the chopped garlic and eggplant and cook for another 5 minutes, or until eggplant is slightly charred and soft.
Next add the Cannellini beans, and a pinch of kosher salt and pepper and toss to brown them slightly.
Then add the chicken stock, cover and simmer for another few minutes until the stock reduces down a bit.
Remove from heat and set aside for plating.
Toasted Pine Nuts
Spray a small skillet with olive oil spray and heat over medium high heat.
Add the pine nuts and toast for 1-2 minutes or until they are browned slightly.
Remove from heat and set aside.
Assembly
This dish is best served in low bowls or large plates.
Begin by spooning about 3/4-1 cup of hummus on each plate and smooth around plate leaving a well in the center.
Add a heaping spoonful of tahini to the center.
Then layer your Shawarma meat on top of tahini.
Place a large spoonful of your Cannelloni bean succotash on top.
Finish by drizzling with a bit of high-quality olive oil and Harissa oil or place a tiny dollop of fresh Harissa on top.
Layer on the pine nuts.
Then, sprinkle with chopped fresh Parsley, Dill, and serve with freshly toasted pita bread or pita chips.
Recipe Note
* You can also serve this with oven-roasted rainbow vegetable medley on the side or try subbing the ground shawarma with thinly sliced chicken or meat of choice.
-Just add 1/2 C. Greek Yogurt, meat, and shawarma seasoning to a zip-lock bag and marinate for 2-3 hours in the refrigerator, then grill or BBQ the meat before serving.
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Enjoy!
