Crunchy chickpeas with mild Indian style veggies in BFree Pitta Bread

A protein filled and aromatic filling, perfect for BFree Pitta Bread. Posted in partnership with BFree.

Ingredients

For the vegetables

1 peeled sweet potato.
1 red pepper
2 peeled red onions.
4 cauliflower florets
2 cloves of garlic
½ tsp of turmeric
1 tsp of korma curry paste.
1 tbsp of gluten free mango chutney

For the chickpeas

1 tin of chickpeas
½ tsp of smoked paprika
½ tsp of garlic salt
2 tbsp of olive oil

Method

Cut the vegetables into large chunks and mix them in a bowl with the spices, curry paste and chutney. Bake in a preheated oven for 20 minutes at 170◦c.
Meanwhile, drain the chickpeas and spread out on kitchen paper. When dry, mix in a bowl with the oil and spices. Pour out onto a lined baking sheet.
When vegetables are soft, increase oven temperature to 220◦c and cook the chickpeas on a separate tray until crunchy (7 to 10 mins).
Toast a pitta bread and split across the centre. Add some of the crunchy chickpeas followed by vegetables and repeat.

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.