Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 cauliflower, cut into florets
- 1/4 cup coriander
- 1tablespoons ground cumin
- 3teaspoons Moroccan seasoning
- 1teaspoons smoked paprika
- 420grams no added salt chickpeas, rinsed, drained
- 1/3 cup hummus
- 1/3 cup Greek-style yoghurt
- 1/2 bunch kale, stems discarded
- 2tablespoons olive oil
- 4 Lebanese pita pockets
Method
Step 1 of 4
Preheat oven to 180°C. Line a large baking tray with baking paper.
Step 2 of 4
Combine oil and spices in a large bowl. Pat chickpeas dry with paper towels. Add chickpeas and cauliflower to spiced oil mixture and toss to coat. Transfer to tray and season. Bake for 25 minutes or until golden.
Step 3 of 4
Meanwhile, place kale leaves into a bowl. Cover with boiling water and set aside for 1 minute or until softened. Drain well and chop. Stir coriander into yoghurt.
Step 4 of 4
Warm pita pockets as per packet instructions. To serve, spread with hummus, top with spiced vegetables and kale, and drizzle over yoghurt.
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