SPICY CHICKPEA, HARISSA & CH ED DAR PITTAS

MAKES 10

1 teaspoon cumin seeds

1 teaspoon coriander seeds

olive oil

1 onion, finely chopped

3 fat garlic cloves, crushed

400g can chickpeas, drained

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

finely grated zest of 1 unwaxed lemon

juice of 1/2 lemon

1 small bunch (about 30g) of fresh

coriander, finely chopped

Maldon sea salt flakes and freshly ground black pepper

TO SERVE

1 heaped tablespoon rose harissa

10 mini pitta breads

150g mature Cheddar cheese, coarsely grated

Heat a large frying pan over a medium-high heat, add the cumin and coriander seeds and dry-toast for about 1 minute, shaking the pan until they release their aroma and begin to brown a little, taking care not to let them burn. Crush the toasted seeds with a pestle and mortar. Set aside.

Return the frying pan to the hob. Add a good drizzle of olive oil and the onion and fry for 6–8 minutes, or until translucent and the edges start to brown. Add the garlic, crushed cumin and coriander mixture, chickpeas, turmeric and cinnamon and mix well. As you stir, lightly mash some (but not all) of the chickpeas to create texture. Now add the lemon zest and juice and season generously with salt and pepper. Mix well, then remove the pan

from the heat. Stir in the coriander, reserving a little to garnish, and set aside.

Put the rose harissa into a bowl and stir in a drizzle of olive oil to loosen the consistency a little. Lightly toast the pittas, just to warm them through. Slice open each pitta and spoon the chickpeas inside. Top with a little of the harissa mixture, some grated cheese and a little of the reserved fresh coriander to finish. Serve immediately.

This recipe is from Feasts: The 3rd book from the bestselling author of Persiana, Sirocco, Bazaar and Simply by Sabrina Ghayour.

Liked this recipe? Why not try this Sriracha and Pomegranate Lamb with Beetroot Tabbouleh from A Flash in the Pan by John Whaite?