Curried Chickpea Pita Pockets

2.8 (2 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind