Spicy Carrot and Chickpea Pitta Pocket - River Cottage

Ingredients

• 2 tablespoon rapeseed or olive oil
• 1 heaped teaspoon cumin seeds
• 4 large carrots (about 500g), peeled and cut into 2–3mm thick slices
• 1 large garlic clove, finely sliced
• Finely grated zest of 1 orange, plus a good squeeze of juice
• 1 teaspoon hot smoked paprika
• 400g tin chickpeas, drained and rinsed
• 4 pitta breads or freshly cooked, soft flatbreads
• 4 heaped tablespoons plain yoghurt or vegan alternative such as almond creme fraiche
• Sea salt and freshly ground black pepper