I have so many emotions going on about this post this morning. First, I’m really sad that all of the leftovers from this meal are gone. I had it for dinner once and then lunch twice, and it was amazing.
Second, I’m really excited about this cilantro & cayenne tahini sauce, because it’s my new favorite thing. I’m also sad that it, too, is allllll gone.
And third, I’m super duper stoked about my new camera toy that lets me get in suuuuuper duper close to stuff! Like these chickpeas!
Ta-daaaa! The new camera toy thingy is really cool. It’s called an extension tube and it basically just adds some distance between the lens and the sensor, so I can get a much shorter focal distance using my same lens. And a shorter focal distance means I can get up realllll close to whatever I’m photographing, like the spiced garbanzos above.
Can’t you just taste them looking at that photo?!?
So yeah. It’s amazing. My parents actually got it for me for Christmas, which was really unexpected and really exciting. Thanks M&D!
Ok, so NOW we can talk about these roasted veggie pitas. There are three components to these:
- The roasted veggies
- The spiced chickpeas
- The cilantro & cayenne tahini sauce
- The toppings
Whoops, that was four. But the toppings don’t really count because they’re just chopped green onions and tomatoes. But they’re totally important and necessary, so I thought I’d throw them in there anyway.
So this is how it goes:
First, you chop the veggies and pop them in the oven. They’ll take about 35 minutes to cook. While the veggies are roasting you’ll whip the sauce up in your blender or food processor. And after that’s done, you’ll cook up the spicy garbanzos in a skillet and prep the toppings.
Then pile it all up on top of a pita and you’re ready to go!
This was the first time I made pita-type things and decided to NOT try to split open the pita and shove it all in there. Instead, we made these like little open-faced sandwiches, and then folded them in half like a taco. I’m telling you right now – this is the way to do it. No more holes in the side of your sandwich, no more hoping you’ll be able to separate it perfectly. Taco-style is the way to go!
And finally, let’s talk about the flavors. Flavas! The garbanzos and the sauce are where it’s at. The garbanzos have a magic combo of paprika, cumin, coriander, and cayenne. It’s just enough to be a bit spicy and a ton delicious. And I already told you guys about the sauce…. but yeah. It’s so good. Cilantro + cayenne + tahini + garlic = LOVE.
And when you pile it all together, I think it’s my favorite new dinner. Sorry spicy portobello mushroom sandwiches. You’re so last year.
Spicy Chickpea & Roasted Veggie Pitas
These pita sandwiches are stuffed with roasted veggies, spicy chickpeas, and a cilantro & cayenne tahini dressing. Perfect for lunch or dinner, and they make great leftovers!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 8 pitas
for the veggies:
- 1 red bell pepper
- 2 small zucchini
- 1/2 red onion
- 2 tsp olive oil
- 1 medium eggplant
- 10 oz sliced mushrooms
- 1/4 tsp salt
for the garbanzo beans:
- 1 can garbanzo beans
- 2 tsp olive oil
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp coriander
- ? tsp cayenne pepper
- 1 recipe cilantro & cayenne tahini sauce
- 1 cup halved cherry tomatoes
- 1/2 cup chopped green onions (dark green parts only)
- 8 whole-wheat pita breads
- Preheat oven to 400ºF and grease a 9×13″ baking dish.
- Slice the bell peppers, zucchini, and red onion into 1/4″ strips. Place in the baking dish and drizzle with the olive oil. Use your hands to evenly distribute the oil.
- Cut the eggplant into 1/4″ thick bite-sized pieces* and slice the mushrooms. Add to the baking dish along with the salt and toss with the other ingredients. Bake for 35-45 minutes until everything is soft, stirring once.
- While the veggies roast, prep the sauce.
- To cook the garbanzos, place a large skillet over medium-high heat. Add the oil and let warm, then stir in the garbanzos. Cook, stirring very often, until heated through and starting to brown on some parts. Add the spices and cook for another minute or so, until everything is really fragrant.
- Warm the pitas either on a dry skillet on the stove or in the microwave.
- Pile some veggies on top of a pita, then top with some garbanzos, cherry tomatoes, green onion, and the sauce. Eat immediately.
Spicy Chickpea & Roasted Veggie Pitas nutrition info: