Heat a large skillet over fire.
Add olive oil and onions and sauté until caramelized. The more color the onions develop, the better the dish will turn out.
Add in chickpeas and the spices. Mix frequent for the next five to 10 minutes until heated through and fragrant. Drizzle with honey.
Serve in mini pita pockets or a layered rice bowl with Israeli salad and tahini.
Chickpea Shawarma
Ummm where have you been until now??!! Easiest thing to whip up whenever you need a filling pantry lunch quickly.
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The chickpea schwarma is heaven! Devoured by everyone! I omitted cinnamon and honey (caramelized onion is sweet enough)