Moroccan Chickpea Pockets
Vegan entree of chickpeas sauteed in garlic, spices, and tomato sauce that makes for a quick, healthy dinner.
Servings 4
Calories 297kcal
Ingredients
- 2 cups cooked chickpeas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon Hungarian sweet paprika
- ½ teaspoon ground coriander
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- 2 large garlic cloves minced
- ½ large orange juiced
- 1 tablespoons dried currants
- 1 cup crushed tomatoes this time of year I use canned Italian tomatoes
- 1 handful cilantro around ⅓ cup
- 4 whole wheat pita pockets
Instructions
- Combine the salt, paprika, coriander, cayenne, ginger, and cinnamon in a bowl for the spice mix. Set aside.
- Warm up the olive oil in a large sauté pan over medium heat and add the chickpeas, minced garlic, and 2 teaspoons of the spice mix. Sauté for 5 minutes until the garlic is very fragrant, but not browning.
- Add the orange juice and currants, and simmer for a couple of minutes.
- Add the tomatoes and cook for 5 - 7 minutes until the sauce thickens. Stir in the cilantro.
- Warm the pita bread in the microwave for 1 minute. Spoon the chickpeas into the pockets of the pita bread and serve with a side salad for a great, healthy meal.
Notes
Calories were calculated using the VeryWell Fit nutrition calculator for 4 servings.
Nutrition
Calories: 297kcal