Lebanese Spiced Chickpea Scramble with Pita

Ingredients

• 2 cans Chickpeas
• 1 medium Onion
• 3 cloves Garlic
• 1 large Tomato
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Smoked Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Fresh Parsley
• 4 pieces Pita Bread
• 4 wedges Lemon wedges

Instructions

1. 1Drain and rinse the 2 cans of chickpeas. Dice the 1 medium onion, 3 cloves of garlic, and 1 large tomato into small, roughly 1/4-inch pieces.
2. 2Heat the 2 tablespoons of olive oil in a large 10-inch skillet over medium heat, aiming for approximately 325°F (163°C). Add the diced 1 medium onion and 3 cloves of garlic to the hot skillet and sauté for 5 minutes, stirring often, until the onion is softened and translucent and the garlic is fragrant but not browned.
3. 3Add the diced 1 large tomato to the skillet and cook for 3 minutes, stirring occasionally, until it begins to soften. Stir in the 1 teaspoon of cumin, 1 teaspoon of coriander, 0.5 teaspoon of turmeric, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper; cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Add the drained and rinsed 2 cans of chickpeas to the skillet. Use a fork or potato masher to lightly mash about half of the chickpeas directly in the pan, then cook for 10-12 minutes, stirring occasionally, until the chickpeas are heated through and starting to lightly brown in spots.
5. 5Remove the skillet from the heat and stir in the 0.25 cup of fresh parsley. To warm the 4 pieces of pita bread, place them one at a time in a dry skillet over medium heat (approximately 325°F / 163°C) for 30-60 seconds per side, until soft and pliable. Serve the chickpea scramble immediately with the warm pita bread and the 4 wedges of lemon.

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