Step by step
Method
5 steps- 01
Heat half the oil in a large skillet. Add torn pita and toast for 2 minutes until crisp; remove to a plate.
- 02
Add remaining oil, chickpeas, courgette and za'atar. Cook over medium-high heat for 5 minutes.
- 03
Add tomatoes and salt and cook for 2 minutes until the skins begin to split.
- 04
Return the pita, splash in lemon juice and toss once so some pieces stay crisp.
- 05
Spoon into bowls and add parsley and vegan yogurt.
Cook's notes
Make it excellent
- Toast the pita first and return it at the end; this creates a mix of crisp and sauce-soaked pieces.
Helpful cooking questions and genuine results are welcome.