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🥙 Scrambled Chickpea & Spinach Pitas

Scrambled Chickpea and 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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