Moroccan Chickpea Pockets

• 2 cups cooked chickpeas
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon Hungarian sweet paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 2 large garlic cloves, minced
• 1/2 large orange, juiced
• 1 tablespoon dried currants
• 1 cup crushed tomatoes (this time of year I use canned Italian tomatoes)
• 1 handful cilantro (around 1/3 cup)
• 4 whole wheat pita pockets

1. I keep a stash of freshly cooked chickpeas in the refrigerator and freezer as I prefer the flavor of freshly cooked to the ones that are canned. To cook garbanzo beans (chickpeas), I rinse the beans, and soak them overnight in enough water to cover them by two inches. The following morning, I drain them, recover them with vegetable broth, and simmer for about one hour to an hour and a half. They can be stored in the refrigerator for four to five days or frozen for a few months.
2. Combine the salt, paprika, coriander, cayenne, ginger, and cinnamon in a bowl for the spice mix. Set aside.
3. Warm up the olive oil in a large saute pan over medium heat and add the chickpeas, minced garlic, and 2 teaspoons of the spice mix. Saute for 5 minutes until the garlic is very fragrant, but not browning.
4. Add the orange juice and currants, and simmer for a couple of minutes.
5. Add the tomatoes and cook for 5 to 7 minutes until the sauce thickens.
6. Stir in the cilantro. Warm the pita bread in the microwave for 1 minute.
7. Spoon the chickpea mixture into the pockets of the pita bread and serve with a side salad for a great, healthy meal.

chickpeas, olive oil, kosher salt, sweet paprika, ground coriander, ground cayenne pepper, ground ginger, ground cinnamon, garlic, orange, currants, tomatoes, handful cilantro, whole wheat pita pockets

Taken from food52.com/recipes/21160-moroccan-chickpea-pockets (may not work)