Chickpea stuffed pittas

Ingredients

serves 2

• 1 red onion, chopped
• 1 red pepper, chopped
• 1 400g tin chickpeas
• 1 tbsp olive oil
• Juice of ½ lemon
• 1 large handful of spinach
• 1 tsp smoked paprika
• 100ml of almond milk
• Pinch of sea salt, to taste
• 2 wholemeal pittas
• 2 tbsp tahini

Directions

1. Heat the olive oil in a pan over a medium heat. Add the onion, chickpeas, red pepper, paprika and salt. Mix well and cook for about 10 minutes until soft.
2. Add the tahini, lemon juice and almond milk. Stir for a few minutes until heated through.
3. Stir in the spinach until wilted.
4. Toast the pittas. Fill each with half of the chickpea mixture. Serve with hummus.