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Shawarma-Spiced Beef Chickpea Bake
Andre Lewis

Shawarma-Spiced Beef Chickpea Bake

Cumin, coriander and allspice season beef and chickpeas in a tomato bake that belongs over rice or beside flatbread. Roasted cauliflower makes it a full vegetable-heavy dinner. The spices bloom in the beef fat before tomato enters, keeping their aroma clear after the oven.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 large cauliflower cut into small florets
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt divided
  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 2 cans chickpeas 15 ounces each, rinsed
  • 1 can crushed tomatoes 28 ounces
  • 1/2 teaspoon black pepper

Method
 

  1. Heat the oven to 425°F. Toss cauliflower with oil and 1/2 teaspoon salt and roast 18 minutes. Reduce oven to 375°F and grease a 9-by-13-inch dish.
  2. Brown beef and onion and drain. Add garlic, cumin, coriander, allspice and cinnamon for 45 seconds.
  3. Stir in chickpeas, tomatoes, remaining salt and pepper and simmer 6 minutes.
  4. Fold in roasted cauliflower and spread in the dish.
  5. Bake for 25 to 30 minutes until bubbling. Rest 10 minutes.