Rockin Moroccan Pita
Get ready to delight your taste buds with the vibrant and flavorful "Rockin Moroccan Pita," a quick and easy meal that captures the essence of Moroccan cuisine in every bite. This recipe combines perfectly spiced chickpeas, sautéed with earthy cumin, smoky paprika, and warming cinnamon, layered alongside crisp, refreshing cucumber, juicy cherry tomatoes, and tangy red onion. A creamy Greek yogurt sauce infused with fresh parsley and a splash of lemon juice adds rich contrast and depth, while an optional harissa twist offers a spicy kick for adventurous palates. Served in warm, pillowy pita bread, this dish is ready in just 25 minutes, making it a perfect choice for a fast yet satisfying lunch or dinner. Whether you're craving Mediterranean flavors or looking for a healthy vegetarian option, the Rockin Moroccan Pita promises a delicious escape to North African-inspired cuisine.
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Recipe Information
Ingredients
- 400 grams Canned chickpeas
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground cinnamon
- 2 cloves Fresh garlic
- 0.5 teaspoon Salt
- 150 grams Plain Greek yogurt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
- 1 medium Cucumber
- 10 pieces Cherry tomatoes
- 0.25 medium Red onion
- 4 pieces Pita bread
- 1 teaspoon Harissa paste (optional)
Instructions
Rinse and drain the canned chickpeas, then pat them dry using a clean kitchen towel or paper towels.
In a medium skillet, heat olive oil over medium heat. Add chopped garlic and sauté for 30 seconds until fragrant.
Add the chickpeas to the skillet along with ground cumin, paprika, cinnamon, and salt. Stir well to coat the chickpeas in spices and sauté for 5-7 minutes until golden and slightly crispy. Remove from heat and set aside.
In a small bowl, whisk together the Greek yogurt, lemon juice, and 1 tablespoon of finely chopped parsley. If desired, stir in harissa paste for a spicy kick. Set the sauce aside.
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Combine these vegetables in a bowl and toss gently.
Warm the pita bread briefly in a dry skillet or microwave for a few seconds until soft and pliable.
To assemble, spread a generous dollop of the yogurt sauce inside each pita. Add the spiced chickpeas, then top with the fresh vegetable mixture. Sprinkle the remaining parsley over the top for garnish.
Serve immediately and enjoy your Rockin Moroccan Pita!
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3452 mg | 150% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 32.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
