Have we talked about how awesome chickpeas are?
Cuz if not then I think we need to address that at this point in our friendship.
I mean, what’s not to love? They’re versatile and packed with protein. They make salads next level. You can puree them into hummus. Or fry them into falafel. Or, as I have now discovered, roast them to spicy perfection?!?!?
I’m a fan. Are you a fan? Is that the underlying reason why we get along?
Actually, I’m eating chickpeas while I write this, in their hummus form! But back to that whole ~spicy perfection~ thing.
I used about the same spice blend as in my shakshuka recipe to create a similarly satisfying flavor in a (pita) setting that’s a bit more summer-y. Pop the spiced chickpeas in the oven for less than half an hour, and all that’s left to do is assemble your sandwich!
It’s literally the easiest thing ever, and if chickpeas weren’t so delicious in falafel form I would be kicking myself for not having roasted them and stuffed them into pita before.
Instead I’m kicking myself for not having left the house at all today. Ugh, it’s really so unfortunate to be this lazy. I keep getting phone calls from unknown numbers, too. I haven’t answered for fear that they’ll lecture me about the beautiful weather I’m missing out on or something equally as bad like which candidate I should vote for.
Anywho, I’m going to end this here and get out in the open air! Promise.
PS you should make this for dinner. Promise?
Spicy Chickpea Pita Sandwich
(Adapted from Minimalist Baker)
1 15-ounce (425g) can chickpeas, rinsed, drained, and gently patted dry
1 tbsp. oil
1 tsp. each ground cumin and garlic powder
½ tsp. each sea salt, black pepper, and paprika
¼ tsp. ground red pepper/cayenne (optional)
Pita (or gf bread if needed)
Sliced red onion
Romaine lettuce, chopped,
1. Preheat oven to 400 degrees F/200 degrees C and line a large baking sheet with foil.
2. Mix the spices together in a small bowl. Place rinsed and dried chickpeas in a mixing bowl and toss with the oil to coat. Sprinkle the spice mixture over the chickpeas and stir until the chickpeas are evenly coated. Spread in a single, spacious layer on the baking sheet. Bake for 25 minutes, or until crispy and golden brown.
3. To serve, warm the pitas in a microwave for 15-30 seconds or in the still-warm oven. Spread a generous amount of hummus in the center of each pita and top with chickpeas, tomato, lettuce, onion, and tahini if desired. Fold and enjoy!