I love Pita’s – they are the perfect vantage point for creative, wholesome, seasonal and quick meals! This pita recipe I developed a couple of weeks back in the midst of winter, but all the vegetables I used are still in season, so let’s give it another go!
What you’ll need is storebought pita’s, hummus (you can make your own, I made parsnip hummus this time), red cabbage slaw and spicy chicken and chickpeas.
1 ½ Tins of chickpeas (drained, washed with water)
2 tablespoons Tahini
2 cloves of garlic (pressed)
1 teaspoon salt
6-8 tablespoons olive oil
4 tablespoons water
Possibly some lemon juice
Peel the parsnips, add a little salt and drizzle with oil. Cook in the oven at 180 degrees for 15-20 minutes (until soft). Put chickpeas, tahini, garlic, salt, olive oil, water and soft parsnips into a food processor or a tall container and puree. Taste and season with salt and lemon juice.
Red Cabbage Slaw:
½ Red cabbage (cut into fine slices)
1 spring onion (finely sliced)
2 tablespoons white wine vinegar
2 tablespoons olive oil
salt & pepper
Mix everything and leave to stand for at least 30 minutes.
Chicken & Chickpeas:
2 onions (peeled, cut into slices)
½ Tins of chickpeas (drained, washed with water)
½ Tablespoon turmeric
½ tablespoon paprika (hot)
½ tablespoon curry madras
Chilli spice to taste
100g Nature Yoghurt
1 tablespoon olive oil
1 tablespoon water
Cut the chicken breast into pieces, season with turmeric, paprika and curry, add the yoghurt, mix everything and leave to stand for 10-15 minutes. Heat olive oil in a frying pan, add onions and sauté. Add the chick peas and steam. Add the marinated chicken and fry over high heat. Add 1 tablespoon of water and simmer covered for 5 minutes until the chicken is cooked. Season with chilli and salt – and serve.
Place Chicken & Chickpeas, Hummus and Red Cabbage Slaw in bowls on the table. Briefly toast your pitas, cut off the upper part, fill as desired – and enjoy!