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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
230 Calories per serving
1/2 sandwich
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 440mg
- Total Carbohydrates: 36g
- Protein: 9g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Test Kitchen