Friday, 20 July 2012
Spiced Carrot and Chickpea Pitta Pockets
recipe on The Grauniad. This is SO 'under a fiver'. If you have any leftovers, blitz in a processor with a spoonful of tahini and some lemon juice to taste for a quick carrot hummus. We served these with Quick Tomato and Red Pepper Soup with fresh basil oil swirled in (recipe earlier this year) for a healthy vegan supper, cheap as chips. But without the chips. One note on chickpea brands. I favour the East End brand, as the chickpeas are always soft and creamy, not like the chalky bullets you get with lesser brands - not expensive, either. Do look out for them.