Ingredients

2 tablespoons olive oil or water
2 medium onions, sliced
2 cloves garlic, crushed
1 teaspoon cumin powder
1 teaspoon turmeric 1 green bell pepper, sliced
2 stalks celery, chopped
1/4 cup sliced fresh mushrooms
4 firm tomatoes, chopped
2 teaspoons chopped fresh coriander ( cilantro)
15-ounce can chickpeas, drained
4 pita pockets, halved

How to prepare

In a frying pan, heat the olive oil or water and saute the onion and garlic for about two minutes. Stir the cumin and turmeric. Add the green pepper and  saute a few minutes longer, stirring constantly. Add the celery, mushrooms and tomatoes and stir well. Cook for another minute, then sprinkle the coriander on top. Stir the chickpeas into the mixture, reduce the heat and cook for five minutes. Spoon the chickpea mixture into each pita pocket and serve.

Serves 4

Preparation Time: 25 minutes.