Vegan entrée of chickpeas sautéed with garlic, warm spices, and tomato sauce — a quick, healthy dinner option.
Some evenings I dash into the kitchen at the last minute because life intervenes — a delayed call, a late appointment, traffic, or just a hectic day. On nights like that I’m very grateful to have cooked legumes and grains stored in the fridge or freezer. They save time without sacrificing flavor or nutrition.
Once you start cooking dried beans yourself you’ll notice the difference in taste and texture, particularly with chickpeas. Canned beans are convenient, but homemade cooked beans often taste fresher and allow you to control salt and other additives.
This Moroccan-style chickpea pocket is one of my favorite quick dinners for when I have only about 15 minutes to prepare a meal. It comes together fast: sauté seasoned chickpeas with garlic, add a touch of orange and currants, simmer with tomatoes, and spoon into warmed pita pockets. Add a simple side salad and you have a balanced, comforting meal that feels like home.
More Moroccan Dishes
This Umbian lentil recipe tosses lentils with sautéed vegetables and tops them with balsamic-roasted tomatoes and a bright sprinkle of mint and parsley. The dish is seasoned with ras el hanout for a fragrant North African profile.
Moroccan Chickpea Pockets
Ingredients
- 2 cups cooked chickpeas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon Hungarian sweet paprika
- ½ teaspoon ground coriander
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- 2 large garlic cloves minced
- ½ large orange juiced
- 1 tablespoons dried currants
- 1 cup crushed tomatoes (canned Italian tomatoes work well)
- 1 handful cilantro about ⅓ cup, chopped
- 4 whole wheat pita pockets
Instructions
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In a small bowl combine the salt, paprika, coriander, cayenne, ginger, and cinnamon to make the spice mix. Set aside.
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Heat the olive oil in a large sauté pan over medium heat. Add the chickpeas, minced garlic, and about 2 teaspoons of the spice mix. Sauté for 5 minutes until the garlic is fragrant but not browned.
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Stir in the orange juice and currants and simmer for a couple of minutes to blend flavors.
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Add the crushed tomatoes and cook 5–7 minutes until the sauce thickens slightly. Stir in the chopped cilantro at the end.
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Warm the pita pockets for about 1 minute in the microwave. Spoon the chickpea mixture into the pockets and serve with a side salad for a satisfying, healthy meal.