Chickpea Pita Sandwich

Another one for the chickpea lovers, this vegetarian pita sandwich is easy to whip up and will definitely make it into your rotation. The chickpeas are cooked in aromatic spices and the toppings are infinite!

Ingredients - Chickpeas (makes 4 sandwiches)

15 oz or 1 can of chickpeas (reserve any canning liquid)

1 Tbsp turmeric

1 Tsp ginger

1 Tsp cumin

1 Tsp allspice

1 Tsp garlic powder

Olive Oil

Salt

Ingredients - Sandwich

4 pocket pita breads (thawed)

2 medium tomatoes - diced

1 medium onion - diced

1/2 cup romaine lettuce - finely chopped

1/2 large cucumber- peeled and diced

2 radishes - sliced

Dried Sumac

A handful of parsley - chopped

Optional: Yogurt, Tahini Dressing https://www.lemonpantry.com/post/lemon-tahini-sauce , Cilantro Chutney https://www.lemonpantry.com/post/cilantro-chutney-by-megha-dashang

Possible Additions: Cabbage, picked onions, carrots, hot sauce (shug)

Steps

• Prepare all the toppings and set aside for assembly. Sprinkle Sumac on the cucumbers and onions if desired. Salt can be added to the tomatoes and cucumbers as well.

• Set a sauté pan or non stick skillet to med-high heat, add a Tbsp of olive oil and the spices mentioned above. "Fry the spices" for 1 minute by stirring the spices and oil around until incorporated and bubbling (be careful not to burn)

• Add chickpeas and half of the canning liquid & spices and olive oil.

• Stir, and let reduce down until most of the liquid is absorbed.

• Prepare the pita breads by warming them in the oven at 275 for 2-5 minutes, depending on starting temperature. Be careful not to toast. The goal is that the inside of the pita is warm. Cut the pita bread open to create a pocket for the chickpeas and toppings (you can cut at the 3/4 mark or in half)

Assemble the sandwiches by spooning in chickpeas and toppings, starting with lettuce to create a base.