Curried Chickpea Pita Pockets

This is a convenient, nutritious meal for people on the run. Since it’s low in fat and cholesterol-free, it will also help keep your heart running.

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