Vegan Chickpea and Spinach Stuffed Pitas

Ingredients

• 4 pieces Pita breads
• 1 can Chickpeas
• 5 oz Fresh spinach
• 0.5 cup Red onion
• 2 cloves Garlic
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Place a 10-inch skillet over medium heat (325°F / 163°C). Add the 2 tablespoons of olive oil.
2. 2Add the 0.5 cup of red onion to the skillet and cook, stirring occasionally, until it looks soft, about 5 minutes.
3. 3Add the 2 cloves of minced garlic to the skillet and cook, stirring constantly, until you can smell it, about 1 minute.
4. 4Add the 1 can of chickpeas (drained and rinsed), the 5 oz of fresh spinach, 1 teaspoon of cumin, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the skillet.
5. 5Stir everything together and cook until the 5 oz of spinach wilts down and the chickpeas are heated through, about 5 minutes. The mixture should look well combined and steamy.
6. 6Remove the skillet from the heat and stir in the 2 tablespoons of lemon juice.
7. 7While the chickpea mixture is cooking, warm the 4 pieces of pita bread. You can do this by placing them in a toaster until they are warm and slightly puffed, or by heating them in a dry skillet over medium heat for about 1-2 minutes per side.
8. 8Carefully open each of the 4 warm pita breads and stuff them generously with the chickpea and spinach mixture. Serve immediately.

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