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Beef and chickpea pockets

Recipe from: 5/1/2006
Pita bread

Ingredients 7
Servings 4
Time 15 mins


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


10 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

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