• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipe Box
    • Breakfast
    • Mains
    • Sides + Apps
    • Salads
    • Sweets
  • Work With Me

Earth & Oven

Big Flavour. Wholesome Eats. Simple Recipes.

  • About
  • Recipe Box
    • Breakfast
    • Mains
    • Sides + Apps
    • Salads
    • Sweets
  • Work With Me
  • Facebook
  • Instagram
  • Pinterest

August 2, 2017 Chickpeas

Aubergine + Chickpea Sabich (Middle Eastern Stuffed Pitas)

Aubergine + Chickpea Sabich (Stuffed Middle Eastern Pitas)It takes a lot of effort for me not to put chickpeas in every recipe I make. 

But this time, I swear its warranted. 

Meet my friend sabich. If you’re new to the guy, it’s probably because it is often overshadowed by it’s relative, the falafel.

Devoured street-side as a popular fast food in Tel Aviv, sabich is essentially a warm pita stuffed to the gills with fried eggplant, hummus, tahini, and hard boiled eggs.

Whoa, I know, but more on that later.

Aubergine + Chickpea Sabich (Stuffed Middle Eastern Pitas)To veganify this bad boy I didn’t have to look to far before choosing chickpeas as a stand in. Not only are those little spheres protein + fibre powerhouses, but they already show their face a lot in Middle Eastern cuisine. (hello, hummus!)

Anyways, if the combination seems ‘unique’, trust me on this one.  One bite of seasoned chickpeas, garlicky tahini, spicy zhug (rustic herby green hot sauce) held together by a warm pita is enough to make you question falafels’ very existence.

FRIED EGGPLANT

Traditionally done in a generous amount of oil (yum), I paired down the grease for this recipe as much as I could. While the results are still delicious, it may just mean a little more time in the pan for these bad boys.

Don’t rush them- they’re worth it!

ZHUG

Zhug is another Middle Eastern treasure that muddles together fresh herbs, spicy chilis and some acidity. You’re going to want more zhug in your life. 

Alright friends, I hope this loving monologue is enough to get your warming your pitas. Send me a tag on instagram if you get around to making this deliciousness!

Aubergine + Chickpea Sabich (Stuffed Middle Eastern Pitas)

Print
Aubergine + Chickpea Sabich (Stuffed Middle Eastern Pitas)

Prep Time: 30 minutes

Serving Size: 2

Ingredients

    Spiced Eggplant and Chickpeas:
  • 1 Italian eggplant, cut into half moons
  • 1 heaping cup of chickpeas
  • 2 tbsp neutral oil
  • 1/2 tsp sumac
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • sea salt
  • Zhug:
  • 1 Serrano pepper, finely minced
  • 1/4 cup cilantro, finely minced
  • 1/4 cup parsley, finely minced
  • juice from 1/2 a lemon
  • 1 small shallot or clove of garlic, finely minced
  • 1 tbsp of olive oil
  • pinch of salt
  • Simple Tahini Sauce:
  • 2 tbsp tahini
  • water to thin
  • juice from 1/4 of a lemon
  • 1/4 tsp garlic powder
  • 1 tsp nutritional yeast (optional but delicious)
  • Sea salt
  • Rest of the sandwich:
  • 2 medium sized pitas
  • 1 baby cucumber, small diced
  • 1 tomato, sliced into wedges
  • Other toppings:, pickles, sprinkle of smoked paprika

Method

  1. Heat 2 tbsp of oil in a large pan over medium high heat. Add the eggplant and cook for 8-12 minutes, until it is golden on the outside and very soft on the inside (wont be completly cooked yet).
  2. Add the chickpeas and the spices. Season with salt and stir well to coat everything in the spices. Cook for another 4-6 minutes, tossing once in a while, until the eggplant is very soft and beginning to fall apart.
  3. While this is all happening, make the tahini sauce. Put the tahini in a medium bowl and add water, 1 tbsp at a time, until a dreamy creamy consistency is reached. I like to do this by running it under the tap and whisking furiously. Yum.
  4. Make the zhug by adding everything into a small bowl and mixing to combine. Add more olive oil if you like a really saucy sauce.
  5. When the eggplant and chickpea is ready, cover the pan with something to keep warm and warm up your pita breads in the meantime. You can use a pan, the broiler or the microwave.
  6. Enjoy!
3.1
https://earthandoven.com/2017/08/02/aubergine-chickpea-sabich-middle-eastern-stuffed-pitas/

Categories: Chickpeas

About Meredith | Earth & Oven

Trained as a nutritionist and recipe developer, I'm on a mission to make healthy eating tastier, simpler, and more fun...more about E & O

Previous Post: « Moroccan Lentil Salad w/ Golden Vinaigrette
Next Post: Tangled Thai Salad w/ Ginger Almond Sauce »

Reader Interactions

Comments

  1. Christina says

    August 31, 2017 at 6:36 pm

    I LOVE middle eastern food, this recipe looks amazing! Also, your photography is amazing too! I love your site ๐Ÿ™‚

    Reply
    • Meredith | Earth & Oven says

      October 28, 2017 at 7:14 pm

      You’re very sweet, Christina! Thanks. I have a recent obsession with Middle Eastern food as well, hope you give this tasty Sabich a go! -Mere

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest

BRING HEALTHY + DELICIOUS TO YOU

Subscribe to our weekly newsletter and never miss a recipe

Footer

Never Miss a Beet

Subscribe to get recipes and updates

All About Recipes – Follow Us

  • Privacy Policy
  • Terms & Condition

Copyright© 2023 ยท Earth and Oven | All Rights Reserved