6 (15-ounce) cans garbanzo beans, drained and rinsed
1/4 cup coconut oil
1 medium onion, diced
2 medium red bell peppers, cored, seeded, and diced
2 1/2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon garlic powder (no salt)
1 teaspoon kosher salt
6 cups baby spinach, coarsely chopped
6 regular-sized pita breads, halved to form half moons
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.
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.
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.
To serve immediately, divide the chickpea mixture between the pitas, filling each half with 3/4 to 1 cup of the mixture.
Reheating: 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.
Recipe Notes
- Storage: The stuffed pitas wrapped in foil can be stored in resealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 3 months.