CookEat Recipe
Chickpea and Lentil Pita Bites
Drained chickpeas and lentils are folded with pan-cooked lamb, saffron, cucumber, radish and mint. Spoon the mixture onto crisp pita triangles just before serving.
Method
Steps
Step 1
Use canned chickpeas and lentils, weighing each after draining and rinsing; do not substitute the same weights of dried pulses. Drain thoroughly. Crush the saffron threads in the measured 15 ml hot water and leave to infuse while preparing the lamb.
Step 2
Use raw boneless lamb leg or loin, cut into 2 cm cubes. Heat 1 tablespoon olive oil in a wide pan over medium-high heat. Cook the lamb for about 6–10 minutes, turning, until a clean thermometer reads 71°C in the thickest pieces. Rest 3 minutes on a clean plate and chop small.
Step 3
Wash and finely dice the cucumber and radish and finely chop the mint. Fold the pulses with the saffron infusion, lamb, cucumber, radish, mint and remaining 1/2 tablespoon olive oil.
Step 4
Heat the oven to 200°C. Split the pita and cut into small triangles. Bake for 4–6 minutes until crisp, then spoon on the topping just before serving. Divide into twelve small portions.
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