Just in time for summer – Christine Datian’s latest recipe from The Armenian Mirror-Spectator: Garbanzo Bean and Pepper Pies with Yogurt Cucumber Sauce

Christine’s timing is impeccable! Just as I was trying to
decide what recipe to post this week, she emailed me her latest recipe
submission for The Armenian Mirror-Spectator and asked if I’d be able to post it.

I am always delighted to share Christine’s recipes. In fact, I am happy to share favorite Armenian family recipes from any of my readers – hint, hint!

This recipe can be oven-baked or made on a grill. Either way, it’s one we hope you’ll enjoy!

Garbanzo Bean and Pepper Pies with Yogurt Cucumber Sauce

By Christine Vartanian Datian

Serves 4.


4 pocket-less pitas, any variety

1 (15-ounce) can low-sodium garbanzo beans (chickpeas),
drained and rinsed

1 small white onion, minced

1 medium tomato, seeded and chopped

1/2 each medium green and red bell pepper, seeded and

2 tablespoons tomato paste

2 cloves garlic, minced

1-2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon cumin

1/2 teaspoon each paprika, sea or Kosher salt, and black

1/4 teaspoon cayenne pepper or Aleppo pepper

1/4 cup fresh parsley, finely chopped

Olive oil

Serving Options: Crumbled
Feta cheese, sliced red onions, roasted red peppers, lemon wedges

Yogurt Cucumber Sauce Ingredients:

2 cups plain yogurt

3 medium Persian cucumbers, peeled and chopped

1 clove garlic, mashed

Juice of one large lemon and the zest

Salt, black pepper and dried dill to taste

2-3 tablespoons chopped fresh mint


Preheat oven to 375°F. (** Too hot to turn on your oven? See
grilling instructions below.)

Prepare the sauce: Combine
all ingredients for the Yogurt Cucumber Sauce in a medium glass bowl, cover,
and refrigerate until ready to serve.

Prepare Garbanzo-Pepper topping: In a
food processor or bowl, mash the garbanzo beans until soft; add the onion,
tomato, bell pepper, tomato paste, garlic, lemon juice, and olive oil, and mix
to combine.  Add the parsley, and season
to taste.

Place the pitas on a parchment-lined baking sheet. Spread
about 1/4 cup of the bean- pepper mixture to cover each pita; drizzle lightly
with olive oil.  Bake pitas for 10-12
minutes or until crisp and golden brown, and remove from oven.

Serve with Yogurt Cucumber Sauce.

To serve: Top pitas with crumbled Feta
cheese, sliced red onions, and roasted red peppers, if desired, and fresh lemon
wedges on the side.

** Grilling option:

Prepare bean-pepper topping and yogurt sauce ahead of time.

Lightly oil the grill grates. Turn grill on to medium-high.
Lightly brush olive oil on each pita; spread garbanzo-pepper topping on each,
covering the surface.

Place the pitas on grill grate; close grill cover and grill
for about 5 minutes. Check periodically to make sure pita crusts aren’t
burning. Serve immediately with yogurt sauce and optional toppings.

*Christine’s recipes have been published in the Fresno Bee
Newspaper, Sunset Magazine, Cooking Light Magazine, and at

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