Spiced carrot and chickpea pita pockets
1 tbsp olive oil
1 tbsp cumin seeds
4 carrots, sliced in 2-3mm rounds
1 large garlic clove, sliced
zest and juice of one orange
1/2 tsp smoky paprika
DirectionsMelt butter into the olive oil over medium heat. Toss in the cumin seeds and stir for 1-2 minutes.
Add the carrots and fry, stirring frequently, for 8 to 10 minutes, until the carrots are tender.
Add the garlic, paprika, zest and chickpeas. Stir until the chickpeas are warmed through.
Take the pan off the heat and squeeze in juice from 1/2 to 1 orange (depending on amount of juice). Check for seasoning.
Open the pita pocket, add in the spiced carrot and chickpea mixture. Top with yoghurt.