Pocketful of Protein: Vegan Chickpea & Spinach Stuffed
Pita Pockets
50 mins
Cooking Time
Easy
Difficulty
18
Ingredients
Vegan
Diet
These chickpea & spinach pita pockets are a wholesome meal that you can prepare right in your kitchen. Soft pitas are filled with warm chickpeas, fragrant spices, and tender spinach, creating a nutritious, protein-rich delight. They’re light yet fulfilling, easy to prepare, and perfect as a side for a wholesome lunch, a light dinner or a convenient snack for any day of the week.
Ingredients
UNITSIngredients
For the filling:
1 CanChickpeas (400g)
2 CupsFresh spinach
1 MediumOnion, finely chopped
2 ClovesGarlic, minced
1 TbspOlive oil
1 TbspCumin powder
½ TspPaprika
¼ TspTurmeric
¼ TspBlack pepper
To TasteSalt
½ lemonLemon juice
2 TbspTahini sauce
For pita pockets:
2 TbspAll-purpose flour
1 TspInstant yeast
1 TspSugar
1 TspSalt
1 TbspOlive oil
Add as requiredWarm water
Follow
Directions
Description - Step 1
Make the pita dough
Mix warm water with instant yeast and sugar in a bowl. Let it sit for 5 minutes until it gets a bit foamy. Combine flour, salt, and olive oil with the yeast-water and mix. Knead the mixture into soft, pliable dough. Cover and let rest for about 40-45 minutes, until doubled in size.
Description - Step 2
Shape and cook the pitas
Divide into 6 balls and roll out on a surface dusted with flour into thin circles about 6 inches wide and ¼ inch thick. Cook each on a hot skillet or pan for 1 to 2 minutes per side until puffed and lightly golden. Keep warm under a clean kitchen towel until ready to fill.
Description - Step 3
Prep the filling
Start by draining and rinsing the can of chickpeas. Lightly mash about half of the chickpeas with a fork. Chop spinach, onion and mince the garlic.
Description - Step 4
Prepare chickpea-spinach filling
Heat olive oil in a pan over medium heat. Add the chopped onion and cook until translucent. Mix in the minced garlic and sauté for another 30 to 60 seconds until it’s fragrant. Stir in cumin, paprika, turmeric, salt, and pepper. Mix in the chickpeas and cook for about 5 minutes. Next, add the spinach and cook it until it’s wilted. Turn off the heat and stir in the lemon juice. Taste it and adjust the salt and pepper as needed.
Description - Step 5
Assemble
First, slice the pita in half and carefully open up the pockets. Then, fill them with the tasty chickpea-spinach mixture. To finish, add a drizzle of tahini sauce on top.
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Easy
Appetizer
