| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Serves | 5-6 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 303 |
| Fat | 9g |
| Saturates | 3g |
| Protein | 12g |
| Carbs | 46g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRoughly dice the red onion, red pepper and mushrooms. Roughly chop the spinach. Drain and rinse the chickpeas. Place the onion, capsicum, spinach and parsley in a food processor along with the spices and blitz until coarse.
Heat the olive oil in a large pan over a medium heat. Add the processed vegetables to the pan and sauté for 4–5 minutes until softened. Add the mushrooms and chickpeas and cook until golden and most of the liquid has evaporated. Cook for 2–3 minutes, lightly mashing some of the chickpeas with a fork or spoon to create a chunky texture. Remove from the heat and let cool slightly.
Cut the pita breads in half to form pockets. Spoon the vegetable mixture into each pita half, pressing gently to compact the filling. Brush both sides lightly with olive oil. Place in the air fryer at 180°C for 10 minutes, flipping halfway and cook until golden.
In a food processor, combine the yoghurt and feta and blitz until smooth. Swirl in the chilli crunch or chilli oil just before serving.
Slice the arayes into halves. Sprinkle over some za’atar and serve alongside the chilli crunch feta yoghurt.
