Layered Tomato and Chickpea Stew

1 extra virgin olive oil

1 diced onion

5 finely chopped garlic

2 sliced red capsicums

1 tbsp tomato paste

1 tbsp dried mint

1 tsp ground cayenne pepper, (optional)

¼ tsp salt

2 cups cooked chickpeas (drained and rinsed if canned)

2 cups chopped tomatoes (fresh or canned)

roughly chopped fresh mint or parsley to garnish

8 Alamir Bakery Pita Bread

Preheat oven to 180C (350F).

Heat ½ cup olive oil in a large heavy bottomed pan. Fry onion and garlic until golden, then add sliced capsicum, tomato paste, dried mint, cayenne pepper and salt. Cook over medium heat, stirring, until flavours have combined – about 5 minutes. Add chickpeas, tomatoes and simmer for 15 minutes.

Carefully split 2 Alamir Bakery Pita Bread into 4 thin layers. Chop 3 layers into 8 even triangles.

In an oven dish, spread one third of the chickpea mixture evenly and layer with one third of the pita bread triangles. Repeat, then spread the remaining chickpea mixture over, and arrange the last third of the pita bread triangles on the surface. Brush with a little olive oil. Bake in the oven for 15-20 minutes before serving.

Garnish with fresh herbs and serve with Alamir Bakery Pita Bread to mop up the juices.

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Layered Tomato and Chickpea Stew