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Middle Eastern · Main
Stuffed Pitas with Curried Chickpea Spread
A quick curried chickpea puree gets spread inside warm pita pockets with crunchy lettuce, cucumber, tomato and sprouts. It is also a good dip for raw vegetables.
- YieldServes 4 · 4 sandwiches
- Hands-on15 min
- Total17 min
- Difficulty
Ingredients
- 1 canchickpeas, 425 g, rinsed and drained
- 3 tbsplow-sodium vegetable broth, plus more if needed
- 2 tbspextra-virgin olive oil
- 1 tbsplemon juice, fresh, or more to taste
- 2 clovesgarlic, large, finely chopped
- ¼ tspmild curry powder
- ¼ tspground cumin
- ¼ tspsalt
- to tasteblack pepper, freshly ground
- ¼ cupfresh flat-leaf parsley, chopped
To serve
- 4pita breads, 15 cm (6 inch), whole wheat if you like, each cut across into two halves
- to tastelettuce
- to tastecucumber, sliced
- to tastetomatoes, sliced
- to tastesprouts
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