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Spicy carrot and chickpea pitta pocket

kept byamymoss
recipe byguardian.co.uk
Notes: 

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.

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Ingredients: 

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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