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Bloody Mary brisket, chickpea and pita bowls


  • 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


  1. Step 1

    Place a frying pan over medium heat. Add the olive oil and once hot, add the onion, brisket and herbs and cook until the meat has softened, and the onion is fragrant and soft. Add the pita pieces (reserve the 2 remaining rounds for later) and cook for 1-2 minutes or until they are golden in parts.

  2. Step 2

    Stir in the chickpeas and then add the wine, pickle juice, canned tomatoes and chopped cavolo nero. Reduce the heat to a simmer and cook for 10 minutes then season generously.

  3. Step 3

    Dry-fry the remaining two pitas in a frying pan over medium heat until golden and toasted. Cut into bite-sized pieces. Turn the mixture into bowls and top with crumbled feta, season again then scatter over the crispy pita pieces. Serve immediately.