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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
About a year and half ago, I went mostly vegetarian. At home I rarely have meat or fish, with the exception of bacon—the ultimate perfect ingredient for beans and soups; and when I eat out, I generally eat fish. As a friend pointed out some time ago, I'm a wimpy vegetarian, and it's a balance that seems to be working pretty well for me. I keep a stash of cooked legumes and grains in both the fridge and the freezer, and am always experimenting with them. One thing I've found it that these dishes are not only tasty, but can also be really inexpensive to make. This is one of my most recent dishes I've fallen in love with that incorporates the flavors of Morocco. Not that I've actually BEEN there, but how I imagine it. The spice mix is a key ingredient to the dish, and is a nice one to keep around for sprinkling on other things too. —TheWimpyVegetarian
Test Kitchen Notes
This was great. I liked it a lot. Just needed to specify small pockets—it doesn't seem enough to fill four big ones. The spice level was quite nice and the timings worked nicely. —Stephanie Bourgeois
Ingredients
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2 cups
cooked chickpeas
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2 tablespoons
olive oil
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1 teaspoon
kosher salt
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1 teaspoon
Hungarian sweet paprika
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1/2 teaspoon
ground coriander
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1/4 teaspoon
ground cayenne pepper
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1/4 teaspoon
ground ginger
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1/8 teaspoon
ground cinnamon
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2
large garlic cloves, minced
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1/2
large orange, juiced
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1 tablespoon
dried currants
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1 cup
crushed tomatoes (this time of year I use canned Italian tomatoes)
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1 handful
cilantro (around 1/3 cup)
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4
whole wheat pita pockets
Directions
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I keep a stash of freshly cooked chickpeas in the refrigerator and freezer as I prefer the flavor of freshly cooked to the ones that are canned. To cook garbanzo beans (chickpeas), I rinse the beans, and soak them overnight in enough water to cover them by two inches. The following morning, I drain them, recover them with vegetable broth, and simmer for about one hour to an hour and a half. They can be stored in the refrigerator for four to five days or frozen for a few months.
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Combine the salt, paprika, coriander, cayenne, ginger, and cinnamon in a bowl for the spice mix. Set aside.
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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.
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Add the orange juice and currants, and simmer for a couple of minutes.
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Add the tomatoes and cook for 5 to 7 minutes until the sauce thickens.
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Stir in the cilantro. Warm the pita bread in the microwave for 1 minute.
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Spoon the chickpea mixture into the pockets of the pita bread and serve with a side salad for a great, healthy meal.
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