Chermoula Chickpea Pita Pockets

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and chickpeas, stirring, until tender, 4-5 minutes.
• Reduce pan to medium heat, add chermoula spice blend and tomato paste, then cook until fragrant, 1-2 minutes.
• Remove pan from heat, then add the water and stir to combine. Lightly mash chickpeas with a potato masher or fork (add a splash of water if the mixture looks too thick). Season to taste.

• Meanwhile, toast or grill pita bread to your liking.
• In a large bowl, combine cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.