Cut pitta bread into wedges. Mix with olive oil, garlic, chilli (fresh or flakes) and salt (all amounts to taste). Bake, 200 C for 7-8 minutes
3 tbsp olive oil
2 stalks celery, chopped
1 onion, chopped
2 1/2 tsp toasted cumin seeds
pinch sugar
400g tin chickpeas
600mls stock
400g tin chopped tomatoes
lemon juice
chopped coriander
Heat oil, add celery and onion and cook low heat 10 minutes
Add cumin, then tomatoes, chickpeas and stock
Simmer 5 minutes
Add lemon juice and coriander
Serve with pittas
From Sarah Shelton
No comments:
Post a Comment