Ingredients
Equipment
Method
- In a large mixing bowl, combine the kidney beans, diced beets, and asparagus. Add the harissa paste, olive oil, cumin powder, and season with salt and black pepper to taste. Mix well to coat all ingredients.
- Heat a skillet over medium heat and add the bean mixture. Cook for about 10-15 minutes, stirring occasionally until the asparagus is tender and the mixture is heated through.
- While the mixture is cooking, warm the pitas in a dry skillet or in the oven for a few minutes until soft.
- Carefully cut each pita in half to create pockets.
- Once the filling is ready, spoon the harissa kidney bean mixture into each pita half.
- Serve the stuffed pitas cut in half, accompanied by a side of mixed salad greens. Optionally, garnish with fresh parsley and a sprinkle of cracked black pepper.
Nutrition
Notes
Feel free to swap out kidney beans for black beans or chickpeas if you prefer! You can also adjust the harissa to make it milder or spicier depending on your palate. Store any leftover filling in an airtight container in the fridge for up to 3 days, and reheat gently before stuffing into fresh pitas. This versatile recipe is all about creativity, so make it your own!