Moroccan Chickpea Pockets
- 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
- 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.
- Add the orange juice and raisins and simmer 2 minutes.
- Stir in the tomatoes and cook until sauce thickens, about 5 to 7 minutes.
- Remove from heat and stir in cilantro.
- Fill warmed pita pockets with the chickpea mixture and serve.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/src-moroccan-chickpea-pockets/
3.2.1311