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Pocketful of Protein: Vegan Chickpea & Spinach Stuffed
Pita Pockets

Name: Pocketful of Protein: Vegan Chickpea & Spinach Stuffed ~Pita Pockets~
Total time: 50 min
Yield: 1
Ingredients: For the filling:; 1 Can Chickpeas (400g); 2 Cups Fresh spinach; 1 Medium Onion, finely chopped; 2 Cloves Garlic, minced; 1 Tbsp Olive oil; 1 Tbsp Cumin powder; ½ Tsp Paprika; ¼ Tsp Turmeric; ¼ Tsp Black pepper; To Taste Salt; ½ lemon Lemon juice; 2 Tbsp Tahini sauce; For pita pockets:; 2 Tbsp All-purpose flour; 1 Tsp Instant yeast; 1 Tsp Sugar; 1 Tsp Salt; 1 Tbsp Olive oil; Add as required Warm water

50 mins

Cooking Time

Easy

Difficulty

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 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.

Step 1

Make the pita dough

7 minutes

Step 2

Shape and cook the pitas

18 minutes

Step 3

Prep the filling

10 minutes

Step 4

Prepare chickpea-spinach filling

10 minutes

Plate it up!

Plating Instructions

Arrange the stuffed pita halves on a serving platter and place some lemon wedges on the side.

Pairing Instructions

Pair the pita pockets alongside a bowl of tabbouleh salad for a complete, protein-rich vegan meal.

Garnishing Instructions

Garnish the pita pockets with a light sprinkle of toasted sesame seeds or a dash of paprika for added flavour.

Pita Pockets

Pocketful of Protein: Vegan Chickpea & Spinach Stuffed
Pita Pockets

Ingredients

Follow
Directions

Description - Step 1

Make the pita dough

Description - Step 2

Shape and cook the pitas

Description - Step 3

Prep the filling

Description - Step 4

Prepare chickpea-spinach filling

Description - Step 5

Assemble

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Pita Pockets

Pocketful of Protein: Vegan Chickpea & Spinach Stuffed Pita Pockets

Ingredients

FollowDirections

Description - Step 1

Make the pita dough

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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top Stories

Pocketful of Protein: Vegan Chickpea & Spinach Stuffed
Pita Pockets

Follow
Directions

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