The belly rules the mind … Check This Amazing Recipe: Chickpea traybake pittas

How to Make Chickpea traybake pittas

Preparation time:

less than 30 mins

Cooking time:

30 mins to 1 hour

Serves:

Serves 4

Dietary:

Vegetarian

Ingredients

For the traybake

• 2 tbsp olive oil
• 1 lemon, juice only
• 2 garlic
• 2 tsp ras-el-hanout
• 1 small cauliflower
• 1 red pepper
• 1 yellow pepper
• 1 red onion
• 400g tin chickpeas
• small bunch parsley
• 2 tsp toasted sesame seeds
• salt and freshly ground black pepper

For the yoghurt sauce

• 200g/7oz low-fat natural yoghurt
• 1 tbsp mint sauce

To serve

• 4 wholemeal pitta bread
• 1 Little Gem lettuce
• chilli sauce

Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.

2. Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.

3. Remove the vegetables from the oven and stir through the parsley and sesame seeds. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce.