Chickpea and Spinach Stuffed Pita Bread

This chickpea and spinach stuffed pita bread is a quick and easy weeknight meal that's packed with flavor. The chickpeas and spinach provide a good source of protein and fiber, while the onion, bell pepper, and cilantro add a nice crunch and brightness. The cumin and coriander give the filling a warm, earthy flavor. Serve the pita breads with your favorite dipping sauce or yogurt for a complete meal.

I first came up with this recipe when I was looking for a way to use up some leftover chickpeas and spinach. I had some pita bread on hand, and I thought it would be a great way to make a quick and easy meal. I started by sautéing the onion and bell pepper in a little olive oil. Then, I added the chickpeas, spinach, cumin, coriander, and salt. I cooked the filling until it was heated through, and then I stuffed the pita breads with the mixture. I baked the pita breads in the oven for 10-15 minutes, or until they were heated through. The pita breads were a hit with my family, and I've been making them ever since.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the chickpeas, spinach, onion, bell pepper, cilantro, cumin, coriander, and salt.
3. Split the pita breads open and fill with the chickpea mixture.
4. Place the pita breads on a baking sheet and bake for 10-15 minutes, or until heated through.
5. Serve immediately.

Why It Works

• The chickpeas and spinach provide a good source of protein and fiber.
• The onion, bell pepper, and cilantro add a nice crunch and brightness.
• The cumin and coriander give the filling a warm, earthy flavor.
• The pita bread is a great way to hold the filling.