Beef and chickpea pockets

4 servings Prep: 15 mins, Cooking: 10 mins
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By Food24 February 27 2015
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Ingredients (7)

80.00 ml sweet chilli sauce — or chutney
1.00 chickpeas — tinned and drained
400.00 g beef mince
30.00 ml sunflower oil
4.00 pita breads
2.00 leeks — medium or onion, sliced
6.00 carrots — medium, peeled and diced
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Method:

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.



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