It would be hard to beat this recipe on all counts. It takes no time to prepare, is full of healthy ingredients, and tastes wonderful. And as a bonus, it uses ingredients that I usually have in my fridge and cupboards. I made it last week for the first time, and you can be sure there will be many more times for this amazing recipe!
Spicy Carrot and Chickpea Pita Pocket
(adapted from River Cottage Veg)
1 Tbsp unsalted butter
1 Tbsp olive oil
1 rounded tsp cumin seeds
4 carrots, peeled and sliced thin
1 large clove of garlic, minced
Finely grated zest of 1 orange, plus a good squeeze of juice
1 tsp smoked paprika
14 ounce tin of chickpeas, drained and rinsed
pita bread or fresh, soft flatbread
4 heaping Tbsp sour cream or plain yogurt
Heat the butter and oil in a frying pan over medium heat. Add the cumin seeds and let them fry for a minute or two. Add the carrots and fry for 8 – 10 minutes, stirring often, until tender and starting to brown, but still with some bite.
Add the garlic, orange zest, smoked paprika and chickpeas and cook until the chickpeas are hot. Remove from the heat and add a good squeeze of orange juice. Taste and add more orange juice if needed.
Spoon some of the chickpea mixture into the pocket of a warmed pita, top with sour cream or yogurt, and serve.