Moroccan Chickpea Pockets Recipe

Name: Moroccan Chickpea Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 cups cooked chickpeas; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon Hungarian sweet paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cayenne pepper; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cinnamon; 2 large garlic cloves, minced; 1/2 large orange, juiced; 1 tablespoon dried currants; 1 cup crushed tomatoes (this time of year I use canned Italian tomatoes); 1 handful cilantro (around 1/3 cup); 4 whole wheat pita pockets

Servings: persons

2 cups cooked chickpeas
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
2 large garlic cloves, minced
1/2 large orange, juiced
1 tablespoon dried currants
1 cup crushed tomatoes (this time of year I use canned Italian tomatoes)
1 handful cilantro (around 1/3 cup)
4 whole wheat pita pockets

1
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.
2
Combine the salt, paprika, coriander, cayenne, ginger, and cinnamon in a bowl for the spice mix. Set aside.
3
Warm up the olive oil in a large saute pan over medium heat and add the chickpeas, minced garlic, and 2 teaspoons of the spice mix. Saute for 5 minutes until the garlic is very fragrant, but not browning.
4
Add the orange juice and currants, and simmer for a couple of minutes.
5
Add the tomatoes and cook for 5 to 7 minutes until the sauce thickens.
6
Stir in the cilantro. Warm the pita bread in the microwave for 1 minute.
7
Spoon the chickpea mixture into the pockets of the pita bread and serve with a side salad for a great, healthy meal.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups cooked chickpeas, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon Hungarian sweet paprika, and more.

Yes, Moroccan Chickpea Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chickpea Pockets

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