--- comments: true tags: - mediterranean --- # :stuffed_flatbread: Scrambled Chickpea & Spinach Pitas ![Scrambled Chickpea and Spinach Pitas](../assets/images/scrambled-chickpea-and-spinach-pitas.png){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:------:|:----------:| | 12 | 15 minutes | ## :salt: Ingredients - :bell_pepper: 2 medium bell peppers - :coconut: 0.25 cups coconut oil - :salt: 2 tsp cumin - :garlic: 1 tsp garlic powder - :flatbread: 6 pita - :salt: 1 tsp salt - :leafy_green: 6 cups spinach - :salt: 2 tsp turmeric ## :cooking: Cookware - :tropical_drink: food processor - :bowl_with_spoon: bowl - :fork_and_knife: fork - :stew: 12-inch (or larger), high-sided skillet ## :pencil: Instructions ### Step 1 Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside. ### Step 2 Heat the coconut oil in a 12-inch (or larger), high-sided skillet over medium heat until shimmering. Add the onions, stir to coat with the oil, and cook until soft, 4 to 5 minutes. Stir in the bell peppers, cumin, turmeric, garlic powder, and salt, and cook until the peppers are tender, about 4 minutes. ### Step 3 Add the mashed and whole chickpeas, stir to combine, and cook until they begin to soften, about 5 minutes. Stir in the spinach, cooking just until wilted, about 3 minutes. Remove the pan from the heat. ### Step 4 To serve immediately, divide the chickpea mixture between the pitas, filling each half with 3/4 to 1 cup of the mixture. ### Step 5 If not serving immediately, let the chickpea mixture cool completely before filling, then wrap each pita half tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated or about 30 minutes if frozen. ## :link: Source -