Pitta Pockets

Toasted pitta breads stuffed with a sautéed and roasted mixture of tomatoes, chickpeas, garlic, spring onions, and fresh herbs.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

GrainsCereals

4
piece

Pitta Bread

LegumesPulses

200
g

Chickpeas

rinsed and drained

NutsSeeds

1
handful

Herbs

mixed such as parsley, coriander, or thyme; chopped

1
clove

Garlic

crushed

1
tbsp

Sesame Seeds

OilsFats

1
tbsp

Olive Oil

Vegetables

110
g

Cherry Tomatoes

chopped

3
piece

Spring Onions

sliced

0.5
piece

Chilli

chopped

Steps

Preheat the oven to 220°C.
Sauté the tomatoes, chickpeas, herbs, garlic, sesame seeds, spring onions, chilli, and olive oil in a frying pan for 3 minutes.
Transfer the pan to the oven and cook for 5 minutes.
Heat a griddle pan until smoking and grill the pittas for 2 minutes on each side.
Fill the toasted pitta breads with the cooked tomato and chickpea mixture.