WHAT YOU’LL NEED
4 TINS CHICKPEAS, DRAINED ¼ CUP HARISSA ½ CUP TAHINI ½ CUP OLIVE OIL JUICE OF 2 LEMONS 4 GARLIC CLOVES 2 TSP CUMIN 1 KG CHICKEN STRIPS, CUT INTO BITE-SIZED PIECES 1 KG CHERRY TOMATOES, IDEALLY MIXED COLOURS ¼ CUP VEGETABLE OIL 1 TSP GARLIC FLAKES 1 TSP SMOKED PAPRIKA 2 TBSP FRESH OREGANUM, DILL, OR PARSLEY, MINCED FOR GARNISH: 2 TBSP OLIVE OIL, LEMON WEDGES, ¼ CUP LIGHTLY TOASTED PINE NUTS, 1 CUP CRUMBLED FETA 20 WHOLEWHEAT PITAS, GRILLED 1. In a food processor, puree the chickpeas, harissa, tahini, ½ cup olive oil, lemon juice, garlic cloves, and 1 tsp of the cumin. Transfer to a serving bowl. Season to taste with salt.
2. Preheat a grill to medium-high. In a bowl, mix the chicken,…