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Dinner recipe

Harissa Chickpea Spinach Pittas with Cucumber

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Quick vegan pitta pockets filled with warm harissa chickpeas, baby spinach, cucumber, tomatoes, coriander, and lemon.

Start planningStart cookingIngredients
20 min540 kcal4 base servingsDinnerQuickFamily FriendlyVegan
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chickpeas, pitta breads, mild harissa paste, baby spinach

Dietary fit: Vegetarian, Vegan, Dairy-free, Lower Sugar

Serving tip: Serve the cucumber separately for younger eaters who prefer the warm chickpea filling plain.

Harissa Chickpea Spinach Pittas with Cucumber plated and ready to serve.

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Ingredients

What you need

  • 2 tins chickpeas
  • 8 pitta breads
  • 2 tbsp mild harissa paste
  • 160g baby spinach
  • 300g cherry tomatoes
  • 1 cucumber
  • 1 bunch fresh coriander
  • 1 lemon
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

You'll also need

wide frying pan, toaster, colander, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Harissa Chickpea Spinach Pittas with Cucumber cooking step 1: Prepare the filling.
    Step 1

    Prepare the filling

    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.

    6 min
  2. Harissa Chickpea Spinach Pittas with Cucumber cooking step 2: Sizzle the chickpeas.
    Step 2

    Sizzle the chickpeas

    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.

    4 min
  3. Harissa Chickpea Spinach Pittas with Cucumber cooking step 3: Add tomatoes.
    Step 3

    Add tomatoes

    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.

    4 min
  4. Harissa Chickpea Spinach Pittas with Cucumber cooking step 4: Wilt the spinach.
    Step 4

    Wilt the spinach

    Fold in the baby spinach for 1 to 2 minutes until just wilted, then squeeze in half the lemon juice and season to taste.

    2 min
  5. Harissa Chickpea Spinach Pittas with Cucumber cooking step 5: Warm the pittas.
    Step 5

    Warm the pittas

    Toast the pitta breads for 1 to 2 minutes until warm and flexible, then split them carefully without tearing the pockets.

    2 min
  6. Harissa Chickpea Spinach Pittas with Cucumber cooking step 6: Fill and serve.
    Step 6

    Fill and serve

    Spoon the harissa chickpeas into the pittas with cucumber, coriander, and the remaining lemon wedges on the side.

    2 min