Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Quick vegan pitta pockets filled with warm harissa chickpeas, baby spinach, cucumber, tomatoes, coriander, and lemon.
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Ingredients
wide frying pan, toaster, colander, knife, chopping board
Method
Drain and rinse the chickpeas, roughly chop the baby spinach, halve the cherry tomatoes, dice the cucumber, chop the coriander, and cut the lemon into wedges.
Heat 1 tablespoon olive oil in a wide frying pan over a medium heat and fry the chickpeas with the mild harissa paste and black pepper for 4 minutes until glossy.
Stir in the cherry tomatoes and 3 tablespoons water, then cook for 3 to 4 minutes until the tomatoes soften and the chickpeas are saucy.
Fold in the baby spinach for 1 to 2 minutes until just wilted, then squeeze in half the lemon juice and season to taste.
Toast the pitta breads for 1 to 2 minutes until warm and flexible, then split them carefully without tearing the pockets.
Spoon the harissa chickpeas into the pittas with cucumber, coriander, and the remaining lemon wedges on the side.
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