Chana Masala Pita Pockets

Chickpea curry served in warm pita pockets, topped with chopped onions and cilantro.

Ingredients

• 1 cup dried Chickpeas (Chana)
• 4 Pita Pockets
• 2 cloves, minced Garlic
• 1 can (796mL) Tomatoes
• 1 tsp each Seasonings (Garam Masala, Turmeric)
• 1 medium, finely chopped Onion
• 1/2 tsp Amchoor (Dry Mango Powder)
• 2 tbsp, chopped Cilantro

Instructions

1. Soak chickpeas overnight. Cook until tender. In a pot, this can take about 1-1.5 hours, or about 20-25 minutes in a pressure cooker.
2. In a pan, sauté minced garlic until fragrant. Add finely chopped onion and sauté until golden brown.
3. Add diced tomatoes, garam masala, turmeric, amchoor (dry mango powder), and salt. Cook for about 10-15 minutes, until tomatoes are softened and the sauce has thickened.
4. Add cooked chickpeas to the tomato-onion masala and simmer for another 10 minutes. Stir occasionally to prevent sticking.
5. Warm pita pockets in a toaster or on a skillet.
6. Fill each pita pocket with chana masala. Garnish with chopped cilantro. Serve immediately.

Cuisine: Indian

Suitability: vegan,vegetarian

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 2

Meal Type: lunch