Indian chickpea & vegetable soup
Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch
Beetroot, carrot & chickpea pittas with spicy yogurt
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 2 large wholemeal pitta breads
- 1 cooked beetrootgrated
- 1 small carrotgrated
- few mintleaves
- 200g can cooked chickpeadrained and rinsed
- 1 tsp harissa
- 2 tbsp 0% fat Greek yogurt
Nutrition: per serving
- kcal332
- fat3g
- saturates1g
- carbs55g
- sugars9g
- fibre9g
- protein17g
- salt1.5glow
Method
step 1
Split the pittas in half. In a bowl mix together the beetroot, carrot, mint and chickpeas, then season. Swirl the harissa into the yogurt and spread inside the pittas. Fill with the beetroot mixture and wrap up ready for lunch or eat straight away. Great served with a healthy shake.
