Last week I got a text from my friend with the above picture and the text “I wish you were here to not order the ginger curry pita with me.” We’ve been going to lunch at Java Joe’s for years, and we used to order the same thing every time – the ginger curry pita. In the past year they have redone their menu and no longer have the ginger curry pita. That’s a shame, as it is incredibly delicious.
So she got me thinking about that tasty lunch. I was lamenting that I would never eat it again, but then I remembered that 8 years ago we raved about it so much a staff member gave me the “recipe.”
I say “recipe”not recipe because when I dug out the slip of paper I found this: a list of ingredients and no directions.
I decided to use this as a starting point to recreate the pita for home. I wanted to make a smaller batch – we may buy chickpeas by the case at Costco, but a food service can is a bit much. There were no directions for how to prepare this, but it struck me as something that was cooked low and slow with minimal fuss, so I decided a crock pot would be good here.
I’m happy with how this turned out, and I will be making it again soon. It’s a great sandwich for lunch. Elliot and I are both big fans, and Audrey doesn’t outright hate it (that is a win when cooking for a 2 year old). It reheats well, and keeps for a few days in the fridge.
Ginger Curry Pita
2 cans chickpeas, drained and rinsed
3 T Teriyaki Sauce
1/4 red onion, chopped
1/2 green pepper, chopped
1/4 head cabbage, chopped
1 T ginger
1 T curry powder
1 T honey or 1 t agave
Put ingredients in crock pot and cook on low for 6-8 hours. The timing on this is not critical -you just want to cook down the vegetables and have the flavors meld together.
Serve on flat bread. Pita or naan would work well.
If you don’t have a crock pot you can still cook this. Cook the onion and peppers in a dutch oven until soft in a little bit of neutral oil. Once soft, add the spices and cooked until fragrant. Add the remaining ingredients and cook on low until slightly mushy.