Collected Foods kitchen recipe.

Sticky Gochujang & Harissa Pitas: Weeknight Korean heat with clean, layered chili flavor. Collected Foods Harissa Spice Powder is the flavor driver.

Serves: 4

Why this spice: Harissa powder adds smoky chili depth that plays with gochujang sweetness on sticky pitas.

Ingredients

• 4 pita breads
• 1 can chickpeas, drained
• 2 Tbsp olive oil, divided
• 1 Tbsp gochujang
• 1 1/2 tsp Collected Foods Harissa Spice Powder
• 1 tsp honey
• Yogurt, herbs, cucumber

Directions

1. Roast chickpeas with 1 Tbsp oil and salt at 425°F for 20–25 minutes.
2. Warm remaining oil with gochujang, harissa, and honey into a sticky glaze.
3. Brush pitas; warm in oven 3 minutes. Top with chickpeas.
4. Add yogurt, cucumber, and herbs.
5. Taste and adjust salt or spice before serving.

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