Warm Chickpea Spinach Pitas
Warm chickpeas and wilted spinach fill pita pockets for a lunch you can make in a skillet. The contrast is between the soft filling and the bread, rather than an elaborate sauce. Cook away the spinach's loose water before stuffing, and avoid overfilling the pockets: a little space makes them much easier to handle.
Mediterranean & Middle Eastern · Preparation time: 8 min · Cook time: 10 min · Total time: 18 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 140 g Wheat pita bread
- 240 g Cooked chickpeas
- 100 g Spinach
- 80 g Plain yogurt
- 15 ml Lemon juice
- 10 ml Olive oil
- 2 g Fine salt
Allergens listed for these ingredients · Wheat, Milk. Check package labels.
Step-by-Step Instructions
- Mix yogurt, lemon juice and half the salt in a small bowl. Warm the pitas according to their package directions.
- Heat oil in a skillet, add chickpeas and remaining salt, and stir until hot. Fold in washed spinach and cook until wilted with no pooled water.
- Split the pitas, spread yogurt sauce inside and spoon in the chickpea filling. Keep extra sauce on the side.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Do not replace plain yogurt with milk in the pita sauce. Milk makes a runny filling; choose a thick plain yogurt and check its label rather than assuming a drink is interchangeable.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.