CookEat Recipe
Chickpea Pita Pockets with Reduced Sherry
Chickpeas and sweet red pepper are sautéed with paprika, then coated in a concentrated dry-sherry reduction. Tuck the warm filling into toasted pita pockets with tomato and natural yogurt.
Method
Steps
Step 1
Use dry drinking sherry without added salt, weighed as listed. Pour the 250 g into a small saucepan, bring to a boil and simmer uncovered for about 20–30 minutes until approximately 40 ml remains. Check the final volume and lower the heat as it reduces; do not let the pan boil dry.
Step 2
Use canned chickpeas, weighed drained and rinsed, and pat dry. Wash, seed and finely dice the sweet red pepper. Heat 1 tablespoon olive oil in a wide pan over medium-high heat and sear the chickpeas for 3–4 minutes, turning. Add the red pepper, lower the heat to medium and cook for another 6–8 minutes until tender. Stir in the paprika for 30 seconds.
Step 3
Add the measured sherry reduction to the chickpea mixture and toss for 1–2 minutes until it coats the ingredients. Wash and finely dice the tomato. Remove the pan from the heat and fold in the tomato.
Step 4
Warm the pita over medium heat in a dry pan for 1–2 minutes per side, then cut to make six open pockets. Stir the yogurt with the remaining tablespoon olive oil, spread inside each pocket and divide the chickpea filling among them. Serve immediately.
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