Moroccan Garbanzo Pita
Steven Wadsworth
A Bush’s Best Recipe. One of our favorites if you like chickpeas!
ingredients
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt, divided (optional)
- 1 pound chicken breast cut in 1" cubes
- 1/4 cup olive oil, divided
- 4 cloves garlic, thinly sliced
- 1/4 cup lemon juice
- Lemon peel of two lemons, finely grated
- 1/4 teaspoon ground black pepper
- 2 cans (16 oz.) garbanzo beans rinsed and drained
- 3 scallions, thinly sliced
- 1 red pepper, diced
- 1/4 cup parsley
- 6 pita pockets
- Non-fat plain yogurt
directions
- 1
Combine cumin, coriander chili powder, and 1/2 teaspoon salt in a plastic bag. Add chicken and shake to coat.
- 2
Heat one tablespoon olive oil in a saute pan. Add garlic and saute until golden, about 2 minutes. Transfer garlic to small mixing bowl. Add chicken to the saute pan and saute until cooked through, about 5-6 minutes. Transfer chicken to a large mixing bowl.
- 3
In the small bowl with the garlic, add lemon peel, lemon juice, remaining salt, and black pepper. Drizzle in the remaining 3 tablespoons olive oil in a thin stream, whisking to combine.
- 4
Add beans, scallions and peppers to the chicken. Stir in dressing to combine. Mix in parsley.
- 5
Cut top off the pitas to open. Divide chicken mixture among the pitas and top each with a dollop of plain yogurt to garnish.
Source: Steven Wadsworth
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