Chickpea Stuffed Pittas
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 wholegrain pittas
- 240g canned chickpeas
- 1 small red onion
- 1 red peppers
- 2 teaspoons paprika
- 1 handful of spinach
- 1 lemon
- 2 tablespoons smooth tahini
- 4 tablespoons plant-based milk
- pinch of sea salt
- drizzle of olive oil
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Preparation
Step 1
Place a pan over a medium heat and add a drizzle of olive oil.
Step 2
Once warm, add the diced onion, drained chickpeas, diced red pepper, paprika and a pinch of salt. Mix well and cook for about 10 minutes until everything becomes soft and delicious.
Step 3
Once soft, mix through the tahini, lemon juice and almond milk. Cook for a few more minutes in order for everything to heat through.
Step 4
Finally, stir through a large handful of spinach and leave to wilt.
Step 5
Toast the pittas before stuffing each with half of the chickpea mixture.
Step 6
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