Pita bread pockets with chickpea & potato filling, served with Raita (Vegan Recipe)

Serves: 2 people Time to cook : 30 mins

Ingredients:

2 small size pita bread cut in half

1 can of chickpeas drained and washed

1 small potato cut into small pieces

2 tbsp. of lemon juice

1 tbsp. garlic paste

1 tbsp. ginger paste (optional)

1 tbsp. of sweet paprika and pinch of turmeric (optional)

Salt according to taste

Dry or fresh parsley

4 tbsp. Olive oil to cook

In a pan add 1 tbsp. olive oil, add garlic paste and cook for about 30 seconds, stir well to make sure it’s not burnt. Add rest of the ingredients except olive oil, cook until potatoes and chick peas are tender, put them aside

Mesh the mix and fill pita bread pockets, coat with olive oil using a brush. You can either pan fry breads or grill in a pre heated oven for 5 minutes, at 220 degrees temperature.

Serve warm breads with Raita (see recipe below)

Yogurt Raita Ingredients:

Greek yogurt 100grams

1 tsp. of cumin powder

Salt according to taste

Pinch of sweet paprika for seasoning

Mix all ingredients to make yogurt raita, add fresh parsley for more flavor (optional)

Hope you enjoy this vegan recipe, Enjoy!! Thank you for visiting our website! please follow us on https://www.instagram.com/foodieatcentralcoast/