Scrambled Chickpea & Spinach Pitas
 Serves |  Total Time |
|---|---|
| 12 | 15 minutes |
Ingredients
2 medium bell peppers
0.25 cups coconut oil- 2 tsp cumin
1 tsp garlic powder
6 pita- 1 tsp salt
6 cups spinach- 2 tsp turmeric
Cookware
food processor
bowl
fork
12-inch (or larger), high-sided skillet
Instructions
Step 1
Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.
Step 2
Heat the coconut oil in a 12-inch (or larger), high-sided skillet over medium heat until shimmering. Add the onions, stir to coat with the oil, and cook until soft, 4 to 5 minutes. Stir in the bell peppers, cumin, turmeric, garlic powder, and salt, and cook until the peppers are tender, about 4 minutes.
Step 3
Add the mashed and whole chickpeas, stir to combine, and cook until they begin to soften, about 5 minutes. Stir in the spinach, cooking just until wilted, about 3 minutes. Remove the pan from the heat.
Step 4
To serve immediately, divide the chickpea mixture between the pitas, filling each half with 3/4 to 1 cup of the mixture.
Step 5
If not serving immediately, let the chickpea mixture cool completely before filling, then wrap each pita half tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated or about 30 minutes if frozen.
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