Moroccan Chickpea Pockets

1. 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. 2

   Combine the salt, paprika, coriander, cayenne, ginger, and cinnamon in a bowl for the spice mix. Set aside.

3. 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. 4

   Add the orange juice and currants, and simmer for a couple of minutes.

5. 5

   Add the tomatoes and cook for 5 to 7 minutes until the sauce thickens.

6. 6

   Stir in the cilantro. Warm the pita bread in the microwave for 1 minute.

7. 7

   Spoon the chickpea mixture into the pockets of the pita bread and serve with a side salad for a great, healthy meal.

* Per serving · 4 servings · Values may vary.