Prep Time: 10 Minutes
Cook time:
15 Minutes
Total Time:
 25 Minutes
Serves: 6
 

We recently hosted a dinner party and set the theme as Moroccan inspired! I’ve never been to Morocco but I can’t wait to visit, as I love this cuisine. I love the spices and the rustic yet elegant cooking style.

These wraps make for the perfect hearty appetizer or you could even serve these for lunch. Chickpeas are my favorite legume and they are delicious baked and tossed through salads, used on top or through soups, curries, Buddha bowls and I’ve even seen them as a base for cookie dough! They are high in fibre, protein and carbohydrates.

These pita pockets are rich, hearty and satisfying.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

INGREDIENTS

  • 1 can of chickpeas
  • 1 tbsp. coconut oil
  • 2 brown onions
  • 4 cloves of Australian garlic
  • 1 tsp. Moroccan seasoning
  • 1 tbsp. smoked paprika
  • 1 tsp. allspice
  • ¼ tsp. cayenne pepper
  • ½ cup tomato paste
  • 1 cup water
  • 1 packet Lebanese pita pockets

RAITA

  • ½ red onion
  • 1 Lebanese cucumber (seeds removed)
  • ¼ cup fresh mint
  • 1 cup of cashews (soaked 8 hrs)
  • 4 cloves of Australian garlic
  • Juice 1 lemon
  • ½ cup of water
  • 1 tbsp. savoury yeast flakes
  • 1 tbsp. Salt
  • ½ tsp. black pepper

METHOD

  1. Pre heat a large fry pan with coconut oil on medium/high heat.
  2. Dice onion and garlic (5 sec, speed 5) and add to fry pan. Season with Moroccan seasoning, smoked paprika, all spice, cayenne pepper, salt and pepper and toss for 3mins until golden. Add chickpeas and cook for a further 5mins.
  3. Add tomato paste and water and simmer for a further 5mins until reduced. Remove from heat and allow to cool.
  4. Slice a lip off the pita pockets and open pocket.
  5. Spoon chickpea mix into pockets and press down to distribute mix evenly
  6. Place pita pockets in the fry pan and cook on medium heat until crisp. Slice in half to showcase the rich chickpea filling.
  7. Prepare Raita dressing by dicing cucumber, red onion and mint (5sec, speed 5) transfer to a separate bowl.
  8. In a high powered blender add cashews, garlic, water, lemon juice, savory yeast, salt and pepper and process on high until smooth (60sec, speed 10)
  9. Add cucumber, red onion and mint to cashew mix and mix on medium speed (15sec, speed 4)
  10. Serve raita on the side of pita pockets.

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