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stuffed arabic bread
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Vegan Arabic Sandwich with spicy chickpeas & eggplants

Stuffed with spicy chickpeas and baked eggplants, this delicious vegan Arabic sandwich recipe is a must try for every foodie.
Course Main Course
Cuisine Arab, Middle East
Keyword chickpearecipe, middleeastern, sandwich, Vegan, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 sandwiches
Calories 259kcal

Ingredients

  • 3 pita bread/ any Arabic pocket bread the bread should be strong enough to carry the filling
  • 6 tbsp Muhammara You can also use any other spread/ sauce of your choice like hummus
  • 3.5 cups boiled/ canned chickpeas
  • 1 large eggplant
  • 1 red onion large
  • 1 tomato large
  • 5-6 garlic cloves
  • 1 teaspoon sumac powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • Salt as per taste
  • 1 tbsp + 1 tbsp olive oil
  • lettuce

Instructions

  • Make thin vertical slices of the eggplant, drizzle some oil and salt and bake them in a pre-heated oven at 200 degree Celsius for around 35-40 minutes or till eggplants are nicely cooked. Cut rough thin strips of the roasted eggplants with the help of a knife. Keep .aside
  • In a pan heat oil and add finely sliced onions and chopped garlic. Once the onion starts turning brown add in the tomatoes, salt, and spices. Cook till the tomatoes turn mushy and then add the chickpeas. Cook for 2-3 minutes and then switch off the gas.
  • Slightly toast the bread on a griddle and cut horizontally into two equal pieces. Now take one bread pocket and apply the sauce you are using, inside the bread. Fill it with some chopped lettuce, roasted eggplant strips, and chickpea stuffing.
  • Serve with your favorite Arabic dips like Hummus, Babganoush or Muhammara and enjoy!

Nutrition

Calories: 259kcal | Carbohydrates: 38g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 453mg | Potassium: 490mg | Fiber: 10g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg