What to do with leftover brisket: Bloody Mary bowls with chickpeas and pita

Ingredients

• 2 tbsp olive oil
• 1 brown onion, peeled, diced
• 1 ½ cups cooked, shredded brisket meat
• ½ cup soft herbs, chopped, plus extra to scatter
• 4 large pitas, 2 chopped into bite-sized pieces
• 400g can chickpeas, rinsed and drained
• ½-¾ cup white wine
• ½ cup pickle juice from a jar of pickles
• 400g can finely diced tomatoes
• 4-5 cavolo nero leaves, roughly chopped
• ½ cup Persian feta, crumbled