Quick Weekend Recipe: Chickpea Spinach Pockets

The weekend is here and the weather is great. Don't want to spend too much time in the kitchen? Well we've got the perfect thing for you.

Bee and Jai of Jugalbandi have sent in a fantastic idea to share with all of us.


These veggie pita pockets are an easy after school snack or a lunchbox item that older kids can prepare themselves, with a little help. This can be made entirely in the microwave. Use tortillas to convert them into burritos.

Chickpea Spinach Pockets
(serves 6)

Ingredients

3 pita breads, sliced in half
1.5 cups canned chickpeas (rinsed and drained)
2 cups baby spinach leaves, washed
1 cup chopped tomatoes
2 tablespoons coriander leaves, finely chopped
3/4 cup grated cheese (any kind. we used gruyere)
¼ teaspoon cayenne powder
¼ teaspoon cumin powder
¼ teaspoon coriander powder
½ teaspoon chaat masala (or lemon pepper)
2 tsps lime juice
salt to taste

Method
Put wet spinach leaves in bowl, cover, and microwave on high (about three minutes). Let the leaves cool, squeeze the water out, and then chop up the spinach.

Combine garbanzo beans, spinach, spices, salt, and cheese. Microwave on high for one minute until the cheese starts to melt.

Add the tomato, limejuice, and coriander leaves. Mix gently.

Spoon into pita pockets and top with ketchup, salsa or dip of your choice.

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This Post was contributed by Bee and Jai from Jugalbandi