Add olive oil to a large skillet over medium heat. Add garam masala, chili powder, cumin seeds, cayenne pepper, cumin seeds, 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