Chickpea & Bean Pesto Pita Wraps

• Vegetarian

• Produce

  • 1/2 cup Chickpea
  • 1/4 tsp Dill, dried
  • 2 Garlic cloves
  • 1 Green pepper, large
  • 1/2 cup Kidney beans
  • 1 Onion, small

• Condiments

  • 1/4 cup Pesto, homemade or store-bought

• Baking & Spices

  • 2 Black pepper
  • 1 Paprika, smoked
  • 1/4 tsp Red chili powder
  • 2 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin, powder

• Bread & Baked Goods

  • 4 Pita breads

• Dairy

  • 1/4 cup Yogurt

• Liquids

  • 1 Water

Found on cookwithmanali.com

Description

Ingredients

• 4 pita breads
• 1 tablespoon vegetable oil
• 1 small onion, sliced [I used yellow, you may use red]
• 1 large green pepper, sliced
• ½ cup chickpea, boiled
• ½ cup kidney beans, boiled
• 2-3 garlic cloves, chopped
• ¼ cup pesto [homemade or store bought]
• ½ teaspoon cumin powder
• ¼ teaspoon red chili powder
• salt, to taste
• black pepper, to taste
• ¼ cup yogurt
• ¼ teaspoon dried dill
• salt, to taste
• black pepper, to taste
• water, if required [around 1 tablespoon]
• smoked paprika, to sprinkle on top

Directions

• Heat oil in a pan on medium heat.
• Once the oil is hot, add chopped garlic and saute for 30 seconds.
• Add sliced onions and cook for 1 minute.
• Add pepper and cook for another minutes or so.
• Now add the boiled chickpeas and kidney beans and mix. While mixing, crush some of the chickpeas and beans with the back of your spatula.
• Add cumin powder, red chili powder, salt and black pepper to taste and mix till well combined.
• Finally add pesto and give a good mix. Remove pan from heat and set aside.
• Whisk yogurt in a small bowl. If its too thick, add little water.
• Add dried dill, salt and pepper and mix till well combined.
• Divide the filling equally among 4 pita breads.
• Top with the yogurt dill sauce and sprinkle smoked paprika on top.
• Serve immediately with some more yogurt dill sauce on the side.

Nutrition