Shwarma chicken with warm chickpea purée, sumac onions and pomegranates from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • e_ballad on April 19, 2017

    We enjoyed the chickpea purée, but didn't get too excited about the chicken. I think we may have been spoilt by having Nigella's version previously, which has a bit more going on. As always, Diana's recipe worked perfectly however.

  • jecca on August 21, 2016

    I haven't tried the sumac onions yet, but the chicken and chickpea purée are amazing. You could doctor some store-bought hummus (by heating and adding a little extra spice and oil) as a quick substitute for the purée though. The leftovers are great inside a wrap.

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