Description

These grilled pitas feature a warm, whole-wheat pocket with distinct char marks from the grill. Inside, a hearty and savory filling of tender chickpeas, finely diced bell peppers, and other vegetables is seasoned with a blend of warm spices. The mixture is cooked down to create a cohesive and flavorful stuffing. This dish offers a pleasant contrast between the soft, substantial filling and the slightly crisp, toasted exterior of the pita bread. It is often served with a cooling, creamy herb sauce for dipping.

Ingredients

Scale

For the Chickpea Filling:
1 tbsp olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 (15-ounce) can chickpeas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
2 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
1/4 tsp chili powder (optional)
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/4 cup water or vegetable broth
4 whole-wheat pita breads with pockets
For the Creamy Herb Sauce:
1/2 cup plain Greek yogurt
1/4 cup fresh cilantro, chopped
1 tbsp lemon juice
1 small garlic clove, minced
Salt and pepper to taste
2–3 tbsp water, to thin

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Instructions

Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the diced red and green bell peppers to the skillet. Cook for 5-7 minutes, until they begin to soften.
Stir in the tomato paste, cumin, smoked paprika, coriander, and chili powder. Cook for 1 minute, stirring constantly, to toast the spices.
Add the rinsed chickpeas and black beans to the skillet, along with the salt, pepper, and water or broth. Bring to a simmer.
Reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld. Uncover and use a fork or potato masher to gently mash about a quarter of the chickpeas to help bind the mixture.
Prepare the sauce: While the filling simmers, combine all sauce ingredients (Greek yogurt, cilantro, lemon juice, garlic, salt, pepper) in a small bowl. Add water, one tablespoon at a time, until you reach your desired consistency. Set aside.
Assemble the pitas: Carefully cut each pita bread in half to open the pockets. Spoon the chickpea and veggie filling evenly into each pita half.
Grill the pitas: Preheat a grill pan or panini press over medium-high heat. Lightly brush the outside of the stuffed pitas with a little olive oil if desired. Place the pitas on the grill and cook for 2-3 minutes per side, or until heated through with visible grill marks.
Serve immediately with the creamy herb sauce for dipping.

Notes

For easier stuffing, warm the pita breads in a microwave for 15-20 seconds to make them more pliable.

Do not overfill the pita pockets, as they may tear during grilling.

The filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Feel free to add other vegetables like corn, zucchini, or mushrooms to the filling.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 480 kcal
Fat: 12 g
Carbohydrates: 75 g
Protein: 20 g