Chickpea Pockets

Pita bread is good for making sandwiches because you can stuff it with all kinds of filling. It also makes for a great packed lunch.

Serves 2  Prep Time 20 minutes

2 tablespoons olive oil
2 cloves garlic, minced
1 400-gram can chickpeas, drained and rinsed
1 teaspoon cumin
salt and freshly cracked black pepper
2 tablespoons balsamic vinegar
2 pieces white onions, sliced into half moons
50 to 80 grams goat cheese, crumbled
6 to 8 leaves arugula
2 pieces pita bread

1  Heat 1 tablespoon olive oil in a skillet. When hot, sauté garlic for 1 to 2 minutes. Add chickpeas and cumin. Season with salt and pepper. Sauté chickpeas until they start "popping".  

2  Add balsamic vinegar to the pan to deglaze. Transfer chickpeas to a bowl and set aside.

3  In another pan, heat 1 tablespoon olive oil. Add onion slices and cook over low fire, stirring occasionally, until soft, golden, and caramelized. Set aside. (Click to see How to Caramelize Onions here)

4  Assemble sandwiches: Slice pita in half and toast lightly. Line each pita pocket with arugula. Pile chickpeas and caramelized onions in the pita. Top with goat cheese.

Photography by Louie Aguinaldo | Recipe by Johanna de Larrazabal-Blanco of 80breakfasts.blogspot.com | Styling by Angelo Comsti