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Pita flatbreads with curried chickpeas and arugula-date salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Pita flatbreads with curried chickpeas and arugula-date salad

Soy-Free, Vegetarian

2 Servings, 760 Calories/Serving

20 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Calories 760, Protein: 26 g, Fiber: 16 g, Total Fat: 34 g, Monounsaturated Fat: 19.5 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 6 g, Cholesterol: 5 mg, Sodium: 700 mg, Carbohydrates: 93 g, Added Sugar: 0 g.
Contains: Milk, Wheat

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the chickpea curry

  • Peel and coarsely chop the onion.
  • Rinse the chickpeas.
In a medium 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 caramelize, 3 to 5 minutes. Add the chickpeas, curry spice blend, and as much Marash chile as you like. Cook, stirring, until fragrant, about 1 minute.
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.

2

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.
In a small bowl, combine the yogurt, dill, and 2 teaspoons lemon juice; mix well. Season to taste with salt and pepper.

3

Make the arugula-date salad

  • Pull the dates away from their pits; coarsely chop the dates.
In a medium bowl, combine the dates, pumpkin seeds, lemon zest, and reserved lemon juice. Add 1 tablespoon oil, stir to combine, and season to taste with salt and pepper. Add the arugula and toss to coat.

4

Toast the pita

If you have a gas stove, on the stovetop directly over a flame, carefully warm the pita breads until lightly browned and warmed through, about 30 seconds per side. Alternatively, toast them in a toaster.

5

Serve

Transfer the pita to individual plates. Spread with the yogurt sauce, top with the chickpea curry and arugula salad, and serve.

Chef’s Tip To get dinner on the table even more quickly, in Step 1, start cooking the onion while you rinse the chickpeas.
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