Directions
- 1Fry the chopped bell pepper, onion, and garlic for a few minutes.
- 2Add a can of cooked chickpeas.
- 3Season with paprika, salt, and dried herbs.
- 4Add ajvar or tomato paste.
- 5Smash down the chickpeas.
- 6Cut your pita pockets in half and generously fill with the mixture.
- 7Brush the pitas with a little oil and grill for a few minutes on each side.
- 8Serve with sriracha mayo.
Ingredients
- 1 bell pepper
- 1 onion
- 2 garlic cloves
- 220 g cooked chickpeas
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried herbs
- 1 heaped tbsp ajvar or tomato paste
- 0 oil
- 4 pita pockets
- 0 sriracha mayo
Equipment
frying panknife
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