Scrambled Chickpea and Spinach Pitas

🥘 Ingredients

• bell peppers
  2 medium
• coconut oil
  4 tbsp
• cumin
  2 tsp
• garlic powder
  1 tsp
• pita
  6
• salt
  1 tsp
• spinach
  6 c
• turmeric
  2 tsp

🍳 Cookware

• food processor
• bowl
• fork
• 12-inch (or larger), high-sided skillet

1. 1

   Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork .) Set aside.
2. 2

   Heat the coconut oil in a 12-inch (or larger), high-sided skillet over medium heat until shimmering. Add the onions, stir to coat with the oil, and cook until soft, 4 to ⏱️ 5 minutes . Stir in the bell peppers , cumin , turmeric , garlic powder , and salt , and cook until the peppers are tender, about ⏱️ 4 minutes .

   coconut oil: 4 tbsp, bell peppers: 2 medium, cumin: 2 tsp, turmeric: 2 tsp, garlic powder: 1 tsp, salt: 1 tsp
3. 3

   Add the mashed and whole chickpeas, stir to combine, and cook until they begin to soften, about ⏱️ 5 minutes . Stir in the spinach , cooking just until wilted, about ⏱️ 3 minutes . Remove the pan from the heat.

   spinach: 6 c
4. 4

   To serve immediately, divide the chickpea mixture between the pitas, filling each half with 3/4 to 1 cup of the mixture.
5. 5

   If not serving immediately, let the chickpea mixture cool completely before filling, then wrap each pita half tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about ⏱️ 20 minutes if refrigerated or about ⏱️ 30 minutes if frozen.

   pita: 6