Beef and chickpea pockets

Recipe from: 5/1/2006
Pita bread

Ingredients 7
Servings 1
Minutes 15 mins


Serving Change
  • 2
    medium leeks or 1 onion sliced
  • 6
    medium carrots, peeled and diced
  • 80
    sweet-chilli sauce or chutney
  • 30
    sunflower oil
  • 1
    can chickpeas, drained
  • 4
    pita breads
  • 400
    beef mince


15 mins
1. Heat the oil in a large frying pan and fry the leeks for two minutes until soft.

2. Stir in the mince and cook for five minutes until browned. Add the carrots and 100ml water, and season to taste. Bring to boil, then reduce the heat and simmer for approximately 10 minutes. Stir in the chickpeas and the sweet-chilli sauce and cook for a further five minutes.

3. Spoon the filling into pita breads or serve on a bed of rice.


Read more on: beef  |  recipes publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.