Egyptian Spiced Chickpea and Egg Wraps

Heat olive oil in a medium skillet over medium heat.

Add drained and rinsed chickpeas, cumin, paprika, salt, and black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are lightly browned and fragrant.

While chickpeas cook, warm the pita bread. You can do this in a dry skillet over medium-low heat for 1-2 minutes per side, or in a microwave for 15-20 seconds per pita.

Slice the hard-boiled eggs into rounds.

To assemble, spread 1/2 tablespoon of tahini inside each warm pita. Fill each pita with a quarter of the spiced chickpeas, a quarter of the sliced hard-boiled eggs, and a sprinkle of fresh chopped parsley.

Serve immediately.