Pita flatbreads with curried chickpeas and arugula-date salad

• Peel and coarsely chop the yellow onion.
• Rinse the chickpeas.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.

In a medium sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until starting to soften and lightly brown, 3 to 5 minutes. Stir in the chickpeas, garlic, curry powder, and as much Marash chile as you like and cook until fragrant, about 1 minute.
Add the tomatoes and 1 cup water and season with salt and pepper. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until the tomatoes have broken down and the curry thickens, 3 to 5 minutes. Remove from the heat, season to taste with salt and pepper, and cover to keep warm.
While the curry simmers, prepare the rest of the meal.

• Coarsely chop the dill.
• Zest 1 lemon; set aside the zest for the salad.
• Juice 1½ lemons (the juice will be divided between the lemon-dill yogurt and the salad). Cut the remaining lemon half into wedges for garnish.

In a small bowl, stir together the yogurt, dill, and 1 tablespoon lemon juice. Season to taste with salt and pepper.

• Pull the dates away from their pits.
• Coarsely chop the dates.

In a medium bowl, stir together the dates, pumpkin seeds, lemon zest, remaining lemon juice, and 1 tablespoon oil. Season to taste with salt and pepper. Add the arugula and toss to coat.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster.

Transfer the pita breads to individual plates. Spread with the lemon-dill yogurt and top with the curried chickpeas and arugula-date salad. Serve with the lemon wedges.