Morrison Family Recipes

Chickpea traybake pittas

Name: Chickpea traybake pittas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 lemon, juice only; 2 garlic clove, crushed; 2 tsp ras-el-hanout; 1 small cauliflower, leaves included, broken into small florets; 1 red pepper, deseeded and cut into thick wedges; 1 yellow pepper, deseeded and cut into thick wedges; 1 red onion, cut into thick wedges; 400g tin chickpeas, drained; small bunch parsley, chopped; 2 tsp toasted sesame seeds; salt and freshly ground black pepper; 200g/7oz low-fat natural yoghurt; 1 tbsp mint sauce; 4 wholemeal pitta bread; 1 Little Gem lettuce, shredded; chilli sauce

4 servings

doses

30 minutes

tempo ativo

1 hour 30 minutes

tempo total

Começar a Cozinhar

Ingredientes

2 tbsp olive oil

1 lemon, juice only

2 garlic clove, crushed

2 tsp ras-el-hanout

1 small cauliflower, leaves included, broken into small florets

1 red pepper, deseeded and cut into thick wedges

1 yellow pepper, deseeded and cut into thick wedges

1 red onion, cut into thick wedges

400g tin chickpeas, drained

small bunch parsley, chopped

2 tsp toasted sesame seeds

salt and freshly ground black pepper

200g/7oz low-fat natural yoghurt

1 tbsp mint sauce

4 wholemeal pitta bread

1 Little Gem lettuce, shredded

chilli sauce

Instruções

Preheat the oven to 220C/200C Fan/Gas 7.

Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly.

Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.

Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.

Remove the vegetables from the oven and stir through the parsley and sesame seeds.

Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce.