Moroccan Chickpea Pockets
 
 
Serves: 2
Ingredients
  • 2 tbsp olive oil
  • 2 cups chickpeas, drained and rinsed
  • 1 tsp salt
  • 1 tsp Hungarian sweet paprika
  • ½ tsp ground coriander
  • ¼ tsp ground cayenne pepper
  • ¼ tsp ground ginger
  • ⅛ tsp ground cinnamon
  • 2 large garlic cloves, minced
  • ½ large orange, juiced
  • 1 tbsp dried currants or raisins
  • 1 cup crushed tomatoes
  • ⅓ cup fresh cilantro, roughly chopped
  • 4 whole wheat pita pockets
Instructions
  1. Heat the olive oil in a large saute pan over medium heat. Add the salt, spices and garlic and cook 5 minutes until garlic is fragrant.
  2. Add the orange juice and raisins and simmer 2 minutes.
  3. Stir in the tomatoes and cook until sauce thickens, about 5 to 7 minutes.
  4. Remove from heat and stir in cilantro.
  5. Fill warmed pita pockets with the chickpea mixture and serve.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2014/07/27/src-moroccan-chickpea-pockets/