Chickpea Pita Pocket

Ingredients

The Pita

I used the Pita Recipe from Bengingi. You can also use store bought but this recipe is worth it!

*Here are the measurements I used since I don’t have a scale at home!

1 1/4 cup water

1/4 cup granulated sugar

1 packet + 1 teaspoon active dry yeast

4 cups all purpose flour

2 1/4 teaspoons salt

Filling Ingredients

2 cans chickpeas

2 cloves garlic, minced

4 tbsp. olive oil (2 tbsp for sweet potatoes, 2 tbsp for chickpeas)

1 tsp. ground coriander

2 tsp. Za’atar (I used Trader Joe’s brand)

1/2 tsp. red pepper flakes

1/4 tsp smoked paprika

1 large sweet potato, cut into small cubes

Cucumber, sliced thinly

Feta

Pickled red onion recipe

Hummus

Green Harissa Dip (I used Gotham Greens brand)

Kosher salt, to taste

Ground black pepper, to taste

Method of Preparation:

To Make Homemade Pita, visit this website.

To Roast the Sweet Potatoes:

1. Preheat the oven to 400 degrees.

2. Cut the sweet potato into small cubes and place on a parchment lined baking tray. Drizzle with about 2 tablespoons olive oil and salt to your preference (~0.5-1 tsp. kosher salt). Toss well.

3. Roast in the oven for about 20-30 minutes or until golden brown and can easily pierce with a fork.

4. Set aside.

To Make the Chickpeas:

1. Drain chickpeas.

2. Mince 2 cloves of garlic

3. In a medium large saute pan on medium high heat, add 2 tablespoons of olive oil.

4. Add the minced garlic to the warmed oil and stir for about 30 seconds.

5. Add the chickpeas, coriander, zaatar, red pepper flakes, smoked paprika, and season with salt to taste.

6. Once the chickpeas begin to brown and crisp up a little, remove from heat.

To Build the Pita

1. Cut the pita in half to make a pocket.

2. Lather a layer of hummus and green harissa dip on each side.

3. Put about 5 slices of cucumber along one side of the pita.

4. Put a few spoonfuls of the roasted sweet potato and chickpeas in the bottom

5. Top with pickled red onion and feta. Enjoy!