Chickpea and roast pepper pitta pockets
Spiced, lightly crushed chickpeas and sweet roasted peppers stuffed into warm pitta with rocket. A pocket lunch that takes about 15 minutes.
- Time
- 15 min
- Serves
- 2
- Kind
- Snacks
- Also
- Ready in 15 minutes
Method
- Drain and rinse the chickpeas and pat them dry. Crush the garlic. Drain the roasted peppers and slice them into strips.
- Warm the olive oil in a frying pan over a medium-high heat. Fry the chickpeas for 5 minutes, shaking the pan, until they start to turn golden.
- Add the cumin and garlic and cook for 1 minute more. Crush about a third of the chickpeas with the back of a fork and season with salt.
- Warm the pittas in a toaster or dry pan for 30 seconds, then cut a slit along one long edge of each to open it.
- Stuff with rocket, the pepper strips and the spiced chickpeas, and squeeze the juice of the lemon half over.
- Eat straight away, while warm.
Tip Pat the jarred peppers dry before slicing, so the pitta does not go soggy.
Per portion
| Energy | 394 kcal |
| Protein | 16 g |
| Carbohydrate | 55 g |
| of which sugars | 6 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 9 g |
| Salt | 1.34 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chickpeas1 tin
- roasted peppers150 g
- pitta bread2
- garlic1 clove
- cumin1 tsp
- olive oil1 tbsp
- rocket40 g
- lemon½
