Scrambled Chickpea and Spinach Pitas

August 11, 2022
 |  No Comments
Jump to Recipe Print Recipe

Great make ahead recipe that can be frozen and heated on the go in the morning!

Scrambled Chickpea & Spinach Pitas

Great make ahead recipe that can be frozen and heated on the go in the morning!
Print Recipe
Prep Time 30 mins
Course Breakfast
Cuisine American, Indian
Servings 12
Calories 164 kcal

Ingredients
  

  • 1 can garbanzo beans drained and rinsed
  • .25 cup coconut oil
  • 1 onion diced
  • 2 red bell peppers cored, seeded, and diced
  • 2.5 tsp cumin
  • 2 tsp ground turmeric
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 6 cups baby spinach coarsely chopped
  • 6 pita breads regular size, halved to form half moons

Instructions
 

  • 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.
    1 can garbanzo beans
  • 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.
    .25 cup coconut oil, 1 onion, 2 red bell peppers, 2.5 tsp cumin, 2 tsp ground turmeric, 1 tsp garlic powder, 1 tsp kosher salt
  • 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.
    6 cups baby spinach, 1 can garbanzo beans
  • To serve immediately, divide the chickpea mixture between the pitas, filling each half with 3/4 to 1 cup of the mixture. See notes below for freezing and reheating instructions.
    6 pita breads

Notes

If not serving immediately:
To reheat in oven or toaster oven: 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.
To reheat in microwave: Portion out the chickpea mixture into 12 single servings and freeze. When ready to reheat microwave on defrost/thaw setting or how heat for approx.  5 minutes stirring occasionally. Once reheated, fill the pita halves and enjoy.
Storage: The stuffed pitas wrapped in foil can be stored in resealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 164kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 463mgPotassium: 246mgFiber: 3gSugar: 1gVitamin A: 2039IUVitamin C: 30mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!