Middle Eastern Chickpeas and Tahini Yogurt Sauce Pitta Breads
Perfect Pitta for lunch or dinner! Experience Middle Eastern cuisine with chickpeas and tahini yogurt sauce stuffed in Gluten-Free pitta breads.
Chickpea Filling
- 660 g chickpeas, drained and rinsed
- 2 teaspoons baharat spice mix
- 1 teaspoon paprika
- 1/2 cup onion, diced
- 1 red pepper, diced
- 1 large garlic clove, minced
- A small bunch of flat-leaf parsley, roughly chopped
- 2 tablespoons light oil
- Salt and black pepper, to taste
Tahini Yogurt Sauce
- 1/8 cup tahini
- 1/8 cup unsweetened plant-based yoghurt
- 1/2 garlic clove, minced
- Juice of 1/2 lemon
- 1/4 cup water
- 1 teaspoon extra virgin olive oil
- Salt and black pepper, to taste
To Serve
- 1–2 tablespoons za'atar
- 1 packet BFree Pitta Breads
- Salad leaves (optional)
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
15
minutes
Cooking
15
minutes
Method
Heat the oil in a frying pan over a medium heat. Add the onion and peppers, cooking until softened and lightly golden. Stir in the garlic and spices, then cook for a further 1–2 minutes until fragrant.
Add the chickpeas and stir gently to coat in the spice mixture. Season with salt and black pepper, then keep warm over a low heat.
Meanwhile, whisk together all the tahini yoghurt sauce ingredients, except the water. Gradually add the water, whisking until the sauce reaches a smooth, pourable consistency. Taste and adjust the seasoning if needed.
Lightly toast the BFree Pitta Breads according to the packet instructions, then fill with the warm chickpea mixture.
Drizzle with the tahini yoghurt sauce, sprinkle with za'atar and serve with salad leaves, if desired.
Nutritional & Dietary
Dairy Free
Gluten Free
Celery Free
Crustacean Free
Egg Free
Fish Free
Wheat Free
Lupin Free
Oat Free
Peanut Free
Stone Baked Pitta Breads
As used in this recipe
