One pot shwarma with chickpeas and rice

One pot shwarma with chickpeas and rice

Feed the whole family or fill your lunchbox with this high protein autumn warmer that's packed with vitamin B6 and plenty of spice. Judianne from has shared the perfect easy dish to cook up as the nights draw in. Why not serve up for a Sunday dinner with a twist, or prep ahead of time so you have five easy lunches batched up and ready to take to work? Just scoop your chicken into an Igluu container and stash away in the freezer.

One pot shwarma with chickpeas and rice

  • Feeds 5-6
  • 10 mins prep, 60 mins to cook


  • 1 chicken cut into portions (approx. 8 pieces of chicken)
  • 1 x 400g tin chickpeas (drained)
  • 1 lemon
  • 3 onions
  • 6 garlic cloves
  • Chicken stock powder
  • 300g rice
  • Pomegranate and coriander or parsley (optional)

For the shwarma mix

  • 3 tsp ground cumin
  • 3 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 tsp salt


  1. Pre-heat your oven to 180°C (fan)
  2. Stir the spices together in a bowl to make the shwarma mix
  3. Pour the mix over the chicken pieces and mix well
  4. Slice the onions and place over the rice
  5. Add minced garlic and the zest of a whole lemon
  6. Drain the chickpeas and pour over the rice mix
  7. Add the chicken pieces
  8. Pour over approx. 1 litre of chicken stock. This should half cover the chicken, depending on the size of your dish
  9. Cook uncovered for 45 mins, then under the grill - or uncovered for the final 15 mins to crisp up
  10. Sprinkle with the chopped herbs and pomegranate, and squeeze lemon on top too (optional)

Serve up for a delicious family dinner, or cook your chicken ahead time - without the rice - and pop in an Igluu container and into the fridge or freezer.

When you're ready to eat your shwarma, cook some rice and mix in for a quick and easy meal. Igluu meal prep containers can be purchased on our website or on Amazon.

Tilbage til blog