2 Tbsp. olive oil or water
2 medium onions
2 cloves garlic, crushed
1 tsp. cumin powder
1 tsp. turmeric
1 green bell pepper, sliced
2 stalks celery, chopped
1/4 cup sliced fresh mushrooms
4 firm tomatoes, chopped
2 tsp. chopped fresh coriander (cilantro)
1 15-oz. can chickpeas, drained
4 pita pockets, halved
• In a frying pan, heat the olive oil or water and sauté the onion and garlic for about 2 minutes. Stir in the cumin and turmeric. Add the green pepper and sauté a few minutes longer, stirring constantly.
• Add the celery, mushrooms and tomatoes and stir well. Cook for another minute.
• Sprinkle the coriander on top. Stir the chickpeas into the mixture, reduce the heat and cook for 5 minutes.
• Spoon the chickpea mixture into each pita pocket and serve.
Makes 4 servings
