Ingredients

5og butter

1tbsp rapeseed or olive oil

4 large carrots (approx 500g), peeled and sliced to 2cm ish slices

1 large garlic clove, finely sliced (I shoved in 2)

Finely grated zest of orange plus a good squeeze of juice.

1tsp smoked paprika (I used sweet, you could use hot if you felt daring)

400g tin chickpeas, drained and rinsed.

4 wholemeal pitta breads (I warmed these slightly just before serving

Plain full fat yoghurt (ideally live yoghurt  – more good bacteria…)

Salt and pepper to taste (within reason!!)

Method

If you want the pittas warm, pop the oven on ready.

Heat butter and oil in a frying pan over medium heat.

Add the cumin seeds and stir them in the oil for a minute or so.

Add the carrots and fry gently for 8-10 minutes until tender but still with some bite.

Throw in the garlic, orange zest and juice, paprika and chickpeas and cook until all is hot.

At the same time, pop the pittas in the oven to warm up if you fancy them warm.

Season to taste.

We spread some hummus in the warm pittas and then spooned the mixture in and topped with the yoghurt.

One of the best things about this recipe is we didn’t even need cutlery!!

Text © 2011 by Hugh Fearnley-Whittingsall

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