Spiced Chick-pea Pita
The only thing you have to chop in this recipe is one onion.
- 1 onion peeled and chopped
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp cumin seeds
- 1-2 cans chick-peas, drained (depends on how hungry you are)
- wholemeal pita pocket bread
- lettuce leaves
- 4 tbsp plain yogurt
- 3 tbsp good mayonnaise
- salt and freshly ground black pepper
- paprika
Heat the oil and then fry the onion for 5 minutes.
Meanwhile, mix together in a separate bowl the yogurt and mayonnaise and season it with salt and pepper to taste.
Stir in the garlic and cumin seeds into the frying pan and cook for 2-3 more minutes until the onion is soft. Add the chick-peas and cook for 4-5 minutes until heated through and lightly browned.
Warm the pita breads in the oven or microwave. Place a few lettuce leaves inside each pita pocket, spoon in some of the chick-pea mixture and top with a generous helping of the yogurt/mayo combo. Top a dash of paprika on top to serve. Good with a green salad.