Add olive oil to a large skillet over medium heat. Add garam masala, chili powder, cumin seeds, cayenne pepper, salt, black pepper, cinnamon, and fresh minced ginger. Stir the spices into the oil using a wooden spoon. Cook, being careful not to burn, for 1 to 2 minutes.
Put a little spice in your afternoon with these packable chickpea pitas. We like to round out this bento box lunch with roasted edamame and Hy-Vee Short Cuts chopped pineapple.
Servings and Ingredients
|2 tbsp.||Gustare Vita olive oil|
|1 tbsp.||garam masala seasoning|
|1 ½ tsp.||hot chili powder|
|1 tsp.||cumin seeds|
|¼ tsp.||Hy-Vee cayenne pepper|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground black pepper|
|¼ tsp.||Hy-Vee ground cinnamon|
|2 tsp.||fresh ginger, peeled and minced|
|2 c.||Hy-Vee Short Cuts chopped white onions|
|2||(15-oz. each) cans Hy-Vee low sodium garbanzo beans, drained and rinsed|
|⅓ c.||fresh cilantro, roughly chopped|
|4||multigrain pita pockets, cut in half|
Things To Grab
- Large skillet
- Potato masher
Add onions to spice mixture. Cook and stir until softened, about 5 to 7 minutes. Add in garbanzo beans and cook 5 to 7 minutes or until heated through. Remove from stove top.
Using a potato masher, slightly mash chickpea and onion mixture; stir in chopped cilantro. Serve warm in pita pockets.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 440mg
- Total Carbohydrates: 36g
- Protein: 9g
Hy-Vee Test Kitchen