In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pita flatbreads with curried chickpeas and arugula-date salad
2 Servings, 760 Calories/Serving
Curried dal, warm flatbreads, a cooling dose of yogurt, and a simple side together form a staple weeknight meal all across India. Here, Sunbasket 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.
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
Calories 26, Total Fat 34g (44% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 700mg (30% DV), Total Carb. 93g (34% DV), Fiber 16g (57% DV)
Contains: Milk, Wheat
Wash produce before use
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.