Pita PocketsMUR (Iraqi Filled Pastries)

Drain the canned chickpeas and place them in a small bowl with the minced garlic clove.

Add the water and hot pepper sauce to the chickpeas, stirring well to combine and create a coarse mixture.

Toast the sesame seed in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly browned.

Transfer the toasted sesame seed to the chickpea mixture and stir to incorporate.

In a separate bowl, combine the chopped cucumber, julienned yellow squash, sliced radishes, and sliced green onions.

Warm the pita bread in a dry skillet or directly over a gas flame for 30-45 seconds per side until soft and pliable.

Carefully slice each warm pita bread in half horizontally to create a pocket opening.

Spoon approximately 2-3 tablespoons of the chickpea mixture into each pita pocket.

Distribute the vegetable mixture evenly among the pita pockets, layering it on top of the chickpea filling.

Serve immediately while the pita bread is still warm, allowing diners to add more hot pepper sauce or additional vegetables as desired.