Spiced carrot and chickpea pita pockets

5 mins + 15 mins
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50g butter
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
400g chickpeas
pita pockets


Melt 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.


An easy mid-week meal - lovely, simple flavours


Hugh Fearnley-Whittingstall's River Cottage Veg Everyday