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Spicy carrot and chickpea pitta pocket

kept byamymoss

This is one of those recipes that transforms everyday fridge and cupboard staples into something surprisingly delicious. You could also serve this on bruschetta – or bread-free, as part of a vegetable meze-type feast. Serves four.


50g unsalted butter
1 tbsp rapeseed or olive oil
1 heaped tsp cumin seeds
4 large carrots (about 500g total), peeled and cut into 2-3mm slices
1 large clove of garlic, finely sliced
Finely grated zest of 1 orange, plus a good squeeze of juice
1 tsp hot smoked paprika
400g tin of chickpeas, drained and rinsed
4 pitta breads or fresh, soft flatbreads
4 heaped tablespoons plain yoghurt or soured cream
Sea salt and freshly ground pepper



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