Level
Easy
Time
30 Min
SErves
4
Ingredients
-
2 pita pockets or sandwich bread
-
1 3/4 cups cooked chickpeas
-
1 large cubed ripe plantain (uncooked)
-
1 medium cubed bell pepper
-
3/4 cup chopped scallion
-
1/2 cup chopped onion
-
5 cloves grated garlic
- 1/2 tbs grated fresh ginger
-
1/2 cup coconut cream (sub. coconut milk or vegan mayonnaise)
-
1 tbs curry powder
-
1 tbs coconut oil, optional
- Cilantro, as much as you like
- Toasted Sunflower Seeds, optional
-
Salt & pepper to taste
Instructions
Step 1
To a large mixing bowl, add the chickpeas with all the garlic and grated ginger, and half the amount of scallion and onion. Lightly mash and mix this together with a fork or masher, so some pieces are halved or whole for texture. Use a food processor if you have one.
Step 2
Add the remaining ingredients: plantain, bell pepper, scallion, onion, curry powder, cilantro, salt, pepper, sunflower seeds and coconut oil if you choose. Bit by bit, add the coconut cream or vegan mayo because you can better gauge the texture. Mix with a spoon to your preferred consistency.
Step 3
Wash and prepare a few lettuce leaves and any other fresh vegetables you have. Warming the pita adds that extra comfort!
Step 4
STORAGE: The mixture stores best in a covered container in the refrigerator for 2 days. Stuff-and-run lunch, done!
