Ingredients
- 1 green pepper
- 1 onion
- ¼ head savoy or green cabbage
- 1 can chickpeas, strained
- 3 garlic cloves
- 2 pieces of preserved lemon
- Canola oil & olive oil
- 1 lb venison steak
- Pita breads
- Lime and cilantro for garnish
Instructions
- Thinly slice the green pepper, cabbage, and onion, and cook in a medium-high heat frying pan with a big glug of olive oil for 4-5 minutes.
- Open and drain the can of chickpeas. Into the can, add the garlic cloves, the preserved lemon, a pinch of salt, and ¼ cup canola oil. Use an immersion blender to blend everything together until smooth. Add water or canola oil to thin out the hummus to your desired consistency.
- In a medium-high heat frying pan, add thinly sliced venison steak, a big pinch of salt, and a glug of olive oil and cook for 4-5 minutes, until browned.
- Place your pita breads under a hot oven broiler and toast for no more than 1 minute until hot and starting to crisp.
