Slow Cooked Chickpea Gyro with Lemon Oregano

How to make it

1. Pat the chickpea dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a grill pan over medium-high and crisp the chickpea until deeply colored.
3. Add the aromatics with the cherry tomatoes and roma tomatoes; cook until fragrant and just tender.
4. Build the lemon oregano sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over warm pita.