Chickpea and hummus pittas

Chickpea and hummus pittas

Ingredients

serves 2
  • •1 tbsp olive oil
  • •½ red onion, chopped
  • •1 pepper, chopped
  • •1 400g can chickpeas
  • •1 tsp smoked paprika
  • •Pinch sea salt, to taste
  • •Small handful coriander, chopped
  • •Juice of ½ lemon
  • •2 wholemeal pittas, warmed
  • •50g rocket

  • Any hummus:

  • •4 tbsp sun-dried tomato hummus (see recipe)
  • •4 tbsp lemon and coriander hummus (see recipe)
  • •4 tbsp roasted red pepper hummus (see recipe)
  • •4 tbsp hummus (see recipe)

Directions

Cooking mode
  1. 1. Heat the olive oil in a pan over a medium heat. Add the onion, and cook for 5 minutes, until softened. Add the pepper amnd cook for 5 more minutes.
  2. 2. Stir in chickpeas, paprika and salt. Cook for 10 minutes, stirring occasionally. Remove from the heat and stir in the coriander and lemon juice.
  3. 3. Spread the hummus in each pitta. Fill with rocket and the chickpea mixture.
Baker Beanie Author

■ every day is treat day ■