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Air Fryer Moroccan-Spiced Eggplant & Chickpea Pockets
Discover the flavors of Morocco with these air fryer eggplant and chickpea pockets. A healthy, veggie-packed meal that's perfect for a quick dinner!
If you're on the hunt for a quick and nutritious meal that bursts with flavors, look no further than these Air Fryer Moroccan-Spiced Eggplant & Chickpea Pockets. This recipe takes the humble eggplant and transforms it into a savory delight, paired with protein-packed chickpeas. The air fryer ensures a crispy exterior while preserving the natural nutrients and flavors of the ingredients.
Eggplants are not only low in calories but are also rich in antioxidants, particularly nasunin, which is beneficial for brain health. Combined with chickpeas, which are an excellent source of plant-based protein and fiber, this dish offers a balanced meal that contributes to heart health and digestive wellness. The aromatic Moroccan spices used in this recipe not only add depth of flavor but also bring anti-inflammatory benefits, making this recipe a perfect choice for clean eating enthusiasts.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Discover the flavors of Morocco with these air fryer eggplant and chickpea pockets. A healthy, veggie-packed meal that's perfect for a quick dinner!
Ingredients
- • medium-sized eggplants: 2
- • canned chickpeas, drained and rinsed: 1 cup
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • cinnamon: 1/2 teaspoon
- • fresh lemon juice: 1 tablespoon
- • whole wheat pita bread: 4
- • fresh mint leaves, chopped: 1/4 cup
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • tahini: 1/4 cup
- • water: 2 tablespoons
- • garlic clove, minced: 1
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 Cut the eggplants into 1-inch cubes. In a large bowl, toss the eggplant cubes with olive oil, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper until evenly coated.
- 3 Transfer the seasoned eggplant cubes to the air fryer basket in a single layer. Air fry for 15 minutes, shaking the basket halfway through, until the eggplant is tender and slightly crispy.
- 4 In the meantime, in a small bowl, whisk together the tahini, water, minced garlic, and lemon juice to create a smooth sauce. Adjust the consistency with more water if needed.
- 5 Once the eggplant is cooked, combine it in a bowl with the chickpeas and fresh mint. Toss to mix all the ingredients well.
- 6 Warm the pita bread in the oven or microwave, then slice each in half to form pockets. Stuff each half with the eggplant and chickpea mixture.
- 7 Drizzle the tahini sauce over the stuffed pitas before serving.
Serving Suggestions
- • These Moroccan-Spiced Eggplant & Chickpea Pockets pair beautifully with a crisp cucumber and tomato salad dressed with lemon and olive oil. For a refreshing beverage, consider serving with a chilled glass of mint green tea or sparkling water infused with lemon. For a more substantial meal, accompany the pockets with a side of roasted sweet potato wedges seasoned with a hint of paprika and cumin, enhancing the Moroccan flavor profile.
Storage Tips
Store any leftover pockets in an airtight container in the refrigerator for up to 3 days. To maintain the crispiness of the eggplant, reheat them in the air fryer for a few minutes before serving. The tahini sauce can also be stored separately in the refrigerator and should be drizzled fresh before eating.
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