Carrot, chickpeas and cumin filled pittas

Ingredients

 

  • 3 x Spring onions, chopped
  • 6 x Carrots (organic are sweeter)
  • 1 x Large Orange
  • 1 x Tin of chickpeas (400g net weight)
  • 1 x Tsp of star anise powder
  • 1 x Tsp of black onion seeds
  • 2 x Heaped tbsp of cumin seeds
  • 1 x Tsp of corn flour
  • 1 x Stock cube
  • 1 x Tbsp ginger powder
  • 1 x Tsp of sweetener or sugar
  • Salt
  • Pitta breads
  • Optional garnish – fresh chilli and coriander

 

Directions

 

1. Peel and chop the carrots (about the same width as a pound coin, this way they cook quicker).
2. Place the carrots in a pan and squeeze all the juice from the orange over the carrots.
3. Push the carrots to one side of the pan. Now place the corn flour into the juice and mix it in until the flour dissolves. This will help thicken the juice.
4. Add the rest of the ingredients excluding the pitta bread and garnish into the pan.
5. Place the lid on the pan and allow to cook on a medium heat until the carrots are soft or al dente.
6. Toast the pitta bread and fill it with the carrot and chickpea mixture.
7. I added coriander and fresh chopped chilli to look good…but also popped them in the pitta’s for an extra boost of heat and flavour.

 

 

This is healthy, cheap, quick and tasty…you couldn’t ask for much more from a meal. Again like with all of my recipes…they are not concrete and you could do some experimenting yourself… add a different spice you like…try it with cous cous instead of pitta bread, have fun with your food. It’s all about being creative. If you do try any of my recipes I would love to hear from you and how it went. Happy flocking cooking people.

Homemade Beans

Ingredients

  • 1 x Large diced onion
  • 2 x Large garlic cloves
  • 4 x Tbsp of tomato paste
  • 2 x Tins of butter beans
  • 1 x Tsp Cider vinegar
  • 2 x Heaped tbsp sumac
  • 1 x Heaped tsp of sugar or sweetener
  • 1 x Tbsp of paprika
  • The juice of half a lime
  • Salt
  • Half a chilli
  • Fry light

Directions

  1. In a large pan cook the diced onions in the Fry light spray, on a medium heat for around 5/10 minutes.
  2. Add the minced garlic and chilli to the onions and cook for a further 5 minutes.
  3. Now add the rest of the ingredients and cook for around 5 to 10 minutes.
  4. If the mixture starts to dry you can add a little water and mix.
  5. The beans can be served with a jacket potato on toast or with salad.

 

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A couple of months back Barry and I walked from St Bee’s to Robin hoods bay whilst doing the Coast to Coast. It was an incredible 2 week adventure, we climbed loads of mountains, met some interesting people and camped along the route. The only thing we had to worry about was where we were pitching our tent, getting lost and where our next meals was coming from. This is where the inspiration for this recipe came from…whilst on this amazing adventure I would often end up eating cold baked beans straight out of the tin for breakfast. So after eating Heinz for 2 weeks I decided to make my own version… homemade baked beans. Enjoy.

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