Chickpea and Spinach Stuffed Pitas

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 (15-ounce) can chickpeas, drained and rinsed
• 6 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese (optional)
• 4 whole wheat pitas
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until translucent, about 3 minutes.
3. 3 Stir in garlic, cumin, and smoked paprika, cooking for another minute.
4. 4 Add chickpeas and cook for 2 minutes, stirring occasionally.
5. 5 Add spinach to the skillet and cook until wilted.
6. 6 Stir in lemon juice, feta cheese (if using), salt, and pepper.
7. 7 Remove from heat and stir in parsley.
8. 8 Slice pitas in half and stuff generously with the chickpea and spinach mixture.
9. 9 Serve warm.

Equipment

• Large skillet
• Cutting board
• Knife

Variations

• Add diced tomatoes for extra freshness and tanginess.

Substitutions

• Substitute feta cheese with vegan feta for a dairy-free option.

Pairings

• Pairs well with a refreshing cucumber salad or a bowl of hummus.

Nutrition

Tips

• Warm the pitas in a dry skillet before stuffing for extra softness.
• For a vegan version, omit the feta cheese.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat in a preheated oven at 350°F.

Serving Suggestions

• Serve with a side of cucumber-yogurt sauce or a fresh green salad.

FAQ