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legumes, vegetarian entree, vegan, moroccan chickpea in pita pockets recipe
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4.80 from 5 votes

Moroccan Chickpea Pockets

Vegan entree of chickpeas sauteed in garlic, spices, and tomato sauce that makes for a quick, healthy dinner.
Prep Time2 minutes
Cook Time22 minutes
Total Time24 minutes
Course: Main Dish
Cuisine: Vegetarian Dinner
Keyword: Chickpea Pockets, Vegetarian Sandwich
Servings: 4
Calories: 297kcal
Author: Susan Pridmore

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
  • 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