Pita flatbreads with curried chickpeas and arugula-date salad
Curried dal, warm flatbreads, a cooling dose of yogurt, and a simple side together form a staple weeknight meal all across India. Here, Sun Basket R&D chef Alan Li piles the components on top of each other to create an ingenious vegetarian flatbread feast. Enjoy it with a knife and fork, or skip the silverware and fold the pitas to form a quick wrap you can eat with your hands.
- 1 yellow onion
- 1 cup cooked chickpeas
- Curry spice blend (curry powder - granulated garlic)
- ½ teaspoon Marash chile flakes (optional)
- 1 cup diced tomatoes
- 1 lemon
- Fresh dill
- 1/2 cup Greek yogurt
- 3 Medjool dates with pits
- ¼ cup roasted pumpkin seeds
- 2 ounces baby arugula
- 2 whole wheat pita breads
Make the chickpea curry
- Peel and coarsely chop the onion.
- Rinse the chickpeas.
Stir in the tomatoes and ½ cup water, season with salt and pepper, and bring to a boil. Reduce the heat to medium and cook at vigorous simmer until the tomatoes have broken down and the stew is thickened, 3 to 5 minutes. Remove from the heat, cover, and keep warm. While the chickpeas and tomatoes simmer, prepare the yogurt sauce.
Make the lemon-dill yogurt
- Zest and juice the lemon, keeping the zest and juice separate. Measure 2 teaspoons juice for the yogurt, 2 teaspoons for the salad.
- Coarsely chop the dill.
Make the arugula-date salad
- Pull the dates away from their pits; coarsely chop the dates.
Toast the pita
Chef’s Tip To get dinner on the table even more quickly, in Step 1, start cooking the onion while you rinse the chickpeas.
Nutrition per serving: Calories 760, Protein: 26 g, Total Fat: 34 g, Monounsaturated Fat: 19.5 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 6 g, Cholesterol: 5 mg, Carbohydrates: 93 g, Fiber: 16 g, Added Sugar: 0 g, Sodium: 700 mg
Contans: milk, wheat