Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F).
- In a mixing bowl, combine the diced eggplant, bell peppers, 30 ml of olive oil, 1 tsp sumac, cumin, salt, and pepper. Toss everything to coat well.
- Spread the vegetable mixture on a baking tray and roast in the oven for 25 minutes or until the eggplant is tender and golden.
- While the vegetables are roasting, prepare the chickpeas. In a mixing bowl, combine the chickpeas, remaining 30 ml olive oil, 1 tsp sumac, and salt. Mix gently.
- Once the vegetables are done, add them to the chickpea mixture and toss everything together.
- In a small saucepan, whisk together tahini and water until smooth. Adjust with more water if necessary to reach your desired consistency.
- Cut each pita in half to form pockets. Fill each pocket generously with the chickpea and vegetable mixture.
- Drizzle the tahini sauce over the stuffed pitas and sprinkle with toasted sesame seeds.
- Serve warm with a side salad of sliced cucumbers and radishes, garnished with fresh parsley.
Nutrition
Notes
Feel free to swap out the chickpeas for other legumes like lentils or white beans if desired.
Add some spicy chili flakes for a kick or incorporate seasonal vegetables for variety.
These stuffed pitas are best enjoyed fresh but can be stored in an airtight container in the fridge for up to three days.
Reheat gently in the oven to crisp up the pita before serving.
Enjoy your culinary adventure!
Add some spicy chili flakes for a kick or incorporate seasonal vegetables for variety.
These stuffed pitas are best enjoyed fresh but can be stored in an airtight container in the fridge for up to three days.
Reheat gently in the oven to crisp up the pita before serving.
Enjoy your culinary adventure!