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Lay the chicken down at in the cooking tray and add half the onions, parsley and tomatoes. Sprinkle with lemon juice and olive oil.
Steam for 10 minutes with the starter and the dessert. Meanwhile, mix the tomato paste with the garlic and spread inside the breads.
Fill each pitta with the chicken. Crush the chickpeas into a purée, keeping a few whole for decoration. Place a round of puree on the plate, using a few whole chickpeas and a touch of parsley to make a face, or some other fun presentation.