Chickpeas And Pita Casserole Recipes

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CHICKPEAS AND PITA CASSEROLE



Chickpeas and Pita Casserole image

There are a number of Middle Eastern preparations made with stale pita or flat bread, also known as fatta. They are comforting dishes, especially this layered casserole made with pita, chickpeas and broth, and garlicky thickened yogurt.

Provided by Martha Rose Shulman

Categories     dinner, casseroles

Time 2h45m

Yield Serves six

Number Of Ingredients 10

1 1/2 cups dried chickpeas, washed, picked over and soaked overnight or for six hours
Salt to taste
3 pita breads, white or whole wheat
4 garlic cloves, split in half, green shoots removed
1 teaspoon cumin seeds, lightly toasted and ground
5 tablespoons freshly squeezed lemon juice (more to taste)
2 tablespoons extra-virgin olive oil
1 1/2 cups drained yogurt
2 tablespoons sesame tahini
1 to 2 teaspoons dried mint, or 1 to 2 tablespoons chopped fresh mint

Steps:

  • Drain the beans, and combine in a large pot with 6 cups of water. Bring to a boil, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for another hour, until the beans are very tender. Drain through a colander set over a bowl. Add 2 tablespoons lemon juice to the broth, taste and adjust salt.
  • Preheat the oven to 350 degrees. Open the pita breads, and toast in the oven until crisp, about 10 minutes. Oil a 3-quart baking dish. Break the pitas into pieces, and line the dish with the bread.
  • Combine the garlic with 1/4 teaspoon of salt in a mortar and pestle, and mash to a paste.
  • Puree half the chickpeas with half the garlic and the cumin in a food processor fitted with the steel blade. With the machine running, add 3 tablespoons of the lemon juice, the olive oil and 3/4 cup of the cooking liquid from the beans. Add salt to taste.
  • Douse the pita bread with 1 cup of the chickpea broth. Scrape the pureed chickpeas over the pita bread in an even layer. Top with the remaining chickpeas. Stir the remaining garlic, the tahini and the remaining lemon juice into the yogurt. Add salt to taste. Spread in an even layer over the chickpeas.
  • Warm for 15 minutes in the preheated oven, sprinkle on the mint and serve.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 15 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 392 milligrams, Sugar 8 grams

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS



Spiced Chickpea Salad With Tahini and Pita Chips image

This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.

Provided by Julia Moskin

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish

Time 1h

Yield 4 main-course servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
3/4 to 1 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
1 teaspoon sweet paprika
Salt and pepper
1/3 cup tahini
Freshly squeezed juice of 1 lemon, plus more to taste
1 garlic clove, minced
Warm water, as needed
Olive oil, for cooking
About 10 ounces kale, chard or spinach, well washed and thick stems removed
3 cups store-bought or homemade pita chips (see Tip)
Handful of roughly chopped flat-leaf parsley
Handful of roughly chopped mint
1 large or 2 small cucumbers, peeled and thinly sliced
Lemon, cut into wedges

Steps:

  • Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
  • Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
  • Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
  • Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
  • When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

ROASTED SWEET POTATO & CHICKPEA PITAS



Roasted Sweet Potato & Chickpea Pitas image

Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 medium red onion, chopped
3 tablespoons canola oil, divided
2 teaspoons garam masala
1/2 teaspoon salt, divided
2 garlic cloves, minced
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon ground cumin
2 cups arugula or baby spinach
12 whole wheat pita pocket halves, warmed
1/4 cup minced fresh cilantro

Steps:

  • Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt., Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly., Place garlic and remaining oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining salt., Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.

Nutrition Facts : Calories 462 calories, Fat 15g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 662mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 12g fiber), Protein 14g protein.

CURRIED CHICKPEA SALAD PITAS



Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

Steps:

  • Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
  • Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
  • Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

CAULIFLOWER-AND-CHICKPEA PITAS WITH CREAMY YOGURT SAUCE



Cauliflower-and-Chickpea Pitas with Creamy Yogurt Sauce image

Eating more plant-based meals just got easier, and even healthier. This falafel-inspired pita sandwich gets its crunch from chickpeas that are roasted, not fried. A bright, zippy lime-jalapeño yogurt sauce is drizzled on right before digging in and compliments both the crunchy chickpeas and spiced roasted cauliflower.

Provided by Shira Bocar

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 50m

Number Of Ingredients 11

1 large head cauliflower, cut into 1 1/2" florets (8 cups)
1 can (15 ounces) chickpeas, drained and rinsed
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1/2 cup packed fresh cilantro leaves, plus more for serving
1 jalapeño, seeds removed, chopped
2 tablespoons fresh lime juice
3/4 cup 5 percent-fat Greek yogurt
4 pitas (each 6 inches)

Steps:

  • Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
  • Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.

CHICKPEA SALAD PITAS



Chickpea Salad Pitas image

I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.

Provided by Brooke the Cook in

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (16 ounce) can chickpeas
1/2 cucumber, diced (peeled if you like)
1/2 red pepper, diced
1/2 red onion, finely chopped
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon fresh ground pepper
sea salt, to taste
lemon juice, to taste
2 -3 whole wheat pita bread, cut in half
red leaf lettuce

Steps:

  • Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
  • Cut pita bread in half, line both side with a few lettuce leaves.
  • Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).

CHICKEN PITA AND YOGURT CASSEROLE



Chicken Pita and Yogurt Casserole image

A zesty chicken pita and yogurt casserole, that does not require baking in the oven. A refreshing main dish for warm days.

Provided by Allrecipes Member

Categories     Chicken Breasts

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 bone-in chicken breast halves, skinless
2 (8 ounce) containers plain yogurt
3 cloves garlic, minced
salt to taste
3 pita bread rounds
1 (15.5 ounce) can canned chickpeas, drained
½ cup pine nuts

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips.
  • In a small bowl, stir together the yogurt and garlic. Season with salt to taste. Tear pita breads into pieces, and place in a 9x13 inch baking dish. Place chicken strips in a layer over the bread. Cover with the yogurt mixture. Sprinkle chickpeas and pine nuts over the top. Let stand for about 10 minutes to blend flavors, then serve. No need to heat up.

Nutrition Facts : Calories 488.3 calories, Carbohydrate 61.1 g, Cholesterol 23.9 mg, Fat 16 g, Fiber 6.6 g, Protein 26.5 g, SaturatedFat 3.3 g, Sodium 669.9 mg, Sugar 9.1 g

CREAMY CHICKPEA AND TAHINI CASSEROLE



Creamy Chickpea and Tahini Casserole image

The ultimate in vegan comfort food. It's not a very specific recipe, and is open to much interpretation. It's a VERY modified version of what I found on the web. :)

Provided by Christine in Chicago

Categories     Brown Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 (15 -22 1/2 ounce) cans chickpeas, drained and rinsed
3 -4 cups cooked brown rice
1 (28 ounce) can diced tomatoes, undrained
1 medium white onion, chopped
1 teaspoon garlic powder (or equiv. fresh garlic)
1 teaspoon dried oregano (or equiv. fresh)
1 teaspoon dried basil (or equiv fresh)
1 -2 teaspoon dried parsley (or equiv. fresh)
3 tablespoons tahini
3 tablespoons water
1 tablespoon toasted sesame seeds (optional)

Steps:

  • Preheat oven to 375°F.
  • Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
  • Spray 9x13 pan with olive oil.
  • Dump all ingredients into pan.
  • Add salt and pepper to taste. Mix well.
  • Add tahini mixture, stir until well combined.
  • Bake at 375°F for approximately 40 minutes, until top begins to brown.
  • Sprinkle with sesame seeds, and bake 5 minutes more.
  • Serve hot!

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