Ingredients
-
Gluten Free
-
Dairy Free
-
Vegan Friendly
- 660g jar of chickpeas or tinned drained and rinsed
- 2 tsp Baharat spice mix
- 1 tsp paprika
- ½ cup diced onions
- 1 red pepper diced
- 1 large garlic clove minced
- Salt and pepper
- Small bunch roughly chopped flat-leaf parsley
- 2 tbs light oil
Tahini Yogurt Sauce
- 1/8 cup tahini paste
- 1/8 cup plant-based unsweetened yogurt
- ½ garlic clove minced
- Juice ½ lemon
- ¼ cup of water
- 1 tsp extra virgin olive oil
- ½ tsp Salt and pepper to taste
To Serve
- 1-2 tbs Zaatar herb mix
- 1 packet BFree Pita Pockets
- Salad Leaves (optional)
Method
In a frying pan add the onions, peppers and light oil. Cook on a medium heat until the onions are soft and lightly golden and the peppers have softened. Avoid burning the onions (and crying).
Add the spices and garlic and stir to combine, cook for a further minute or two.
Finally add the chickpeas and stir gentle to coat in the onion and spice mix. Season with 1 tsp of salt and a good grind of freshly black pepper.
Keep the chickpeas on a low heat to warm through while you make the tahini sauce.
In a bowl add all the tahini yoghurt sauce ingredients except the water.
Whisk together, it will form a thick maybe stiff paste. Gradually add water, whisking in between until you reach the desired consistency. Something like double cream. Taste for seasoning, add more salt or lemon juice if required.
When you’re ready to serve, lightly toast the pita and stuff with the chickpeas. Drizzle with a little tahini sauce and sprinkle with Zaatar.
Salad leaves make a nice addition.
