Recipe of the Week Spicy Carrot and Chickpea Pitta Pocket

As the hungry gap really starts to kick in, and the range of veg available from the garden narrows, I’m on the hunt for recipes that use a single veg and some store cupboard ingredients to good effect.  This is a great example from River Cottage Veg Every Day, using up some of our remaining carrots for a lovely light supper or lunch.  I used a sourdough bread instead of the pitta bread, spreading a little yoghurt instead of butter and heaping the carrot mix on top.  You can also add a little crushed cumin seed to the yoghurt for an added kick.  Delicious.

 

Ingredients

 

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

 

Directions

 

Heat the butter and oil in a frying pan over a medium heat. Add the cumin seeds and let them fry for a minute or two. Add the carrots and fry for about 8–10 minutes, stirring often, until tender and starting to brown, but still with some bite.

 

Add the garlic, orange zest, paprika and chickpeas and cook until the chickpeas are hot. Remove from the heat, season with salt and pepper and add a good squeeze of orange juice. Taste and add more salt, pepper and/or orange juice as needed.

 

Spoon some of the chickpea mixture into the pocket of a warmed pitta (or into the middle of each flatbread) and top with a spoonful of yoghurt or cream. Fold flatbreads, if using. Serve straight away.

 

Michael Kelly is an author, broadcaster and founder of GIY.