Grilled Chickpea & Veggie Stuffed Pita

🛒 Ingredients

• #For the Filling;
• 400 g cooked chickpeas (rinsed and drained)
• 100 g cooked brown lentils (optional — adds texture and richness)
• 1 medium onion — finely diced.. 2 cloves garlic — minced
• 1 medium red bell pepper — finely diced
• 1 medium tomato — seeded and finely chopped
• 1 tsp ground cumin.. 1 tsp ground coriander.. ½ tsp smoked paprika
• ¼ tsp turmeric powder.. Pinch of chilli powder (adjust to taste)
• 1 tbsp tomato paste.. 1 tbsp lemon juice
• 2 tbsp fresh parsley or coriander — chopped
• Salt and black pepper — to taste.. 1–2 tbsp olive oil — for cooking
• #For the Creamy Herb Sauce;
• 150 g unsweetened plain soy or coconut yogurt
• 1 clove garlic — grated or very finely minced.. 1 tbsp lemon juice
• 1 tbsp fresh parsley or coriander — finely chopped
• ½ tsp dried mint (optional).. Salt and white pepper — to taste
• #For Assembly;
• 4 wholemeal or regular pita breads.. 1 tsp olive oil — for brushing
• Extra fresh herbs — for garnish

👩‍🍳 Instructions

1. 1

   Prepare the sauce; In a small bowl, combine the plant-based yogurt, grated garlic, lemon juice, fresh herbs, dried mint, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning — it should be bright, tangy, and refreshing. Cover and place in the fridge to chill while you prepare the filling.

2. 2

   Sauté the aromatics; Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the diced onion and cook gently for 4–5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant — do not let it burn.

3. 3

   Cook the vegetables; Add the diced red bell pepper to the pan and sauté for 3 minutes until slightly softened. Stir in the chopped tomato and cook for another 2–3 minutes until it releases its juices and begins to soften.

4. 4

   Add chickpeas and spices; Add the chickpeas and cooked lentils to the pan. Stir in the cumin, coriander, smoked paprika, turmeric, chilli powder, and tomato paste. Mix everything thoroughly so the spices coat all the ingredients evenly. Cook together for 5–6 minutes over medium-low heat to let the flavours meld and the mixture thicken slightly.

5. 5

   Finish the filling; Stir in the lemon juice, fresh parsley or coriander, salt, and plenty of black pepper. Taste and adjust the seasoning — it should be savoury, warmly spiced, with a hint of brightness from the lemon. Remove from heat. If you prefer a firmer texture, you can mash about one-third of the chickpea mixture lightly with a fork to help it hold together better inside the pita.

6. 6

   Warm and grill the pita; Carefully cut or open each pita to form a pocket. Brush the outside of each pita very lightly with a little olive oil. Heat a clean griddle pan or skillet over medium heat. Place the pita pockets one at a time onto the hot surface and toast for about 1–2 minutes per side until golden brown with nice dark grill marks.

7. 7

   Assemble and serve; While the pita is still warm, spoon the chickpea and veggie filling generously inside each pocket. Drizzle generously with the chilled creamy herb sauce, or serve the sauce on the side for dipping. Garnish with extra fresh herbs and a sprinkle of black pepper. Enjoy warm — freshly grilled is best!