Rockin' Moroccan Pita by: Sara

1 T ground cumin
1 tsp chili powder
1 bl chicken breast cut into 1 inch cubes
4 T olive oil
1/4 c lemon juice
2 cans Bush's Garbanzo Beans, rinsed and drained
3 green onions, thinly sliced
1 red bell pepper, diced
1/4 c chopped parsley
6 pita pockets
Plain Yogurt

Combine cumin and chili powder in a plastic bag. Add chicken and shake to coat. Heat 1 T oil in a large skillet over medium heat. Add chicken, cook 5 min. or until chicken is no longer pink. stirring frequently. Take off heat, set aside to cool.
Combine remaining ingredients except pita pockets, mixing well. Stir in chicken. cut top off pitas to open. fill pitas with mixture and top with yogurt.

Here is how I make them: I make mine without chicken and just add another can of garbanzo beans or Hominy. Because I don't like to cook meat every night and this meal is tasty and filling without the chicken. Faster to cook without the chicken as well.

Anyway, I put a little oil in the pan and get the red/yellow pepper and onion going so they get soft. Then I add the Garbanzo beans, the cumin and the chili powder. I get everything nice and warm.

Then in a separate bowl I put a little plain yogurt, I squeeze a slice or 2 of fresh lemon and sprinkle a little parsley. I don't follow the above amounts because I just make enough to top the pitas with the yogurt.

Warm the pitas, put in the filling, top with cheese, then yogurt and sometimes just a little extra lemon. They are the new taco! WAY TASTY!
Call if you still have questions.