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.

One-Pan Meal

Pita flatbreads with curried chickpeas and arugula-date salad

Vegetarian

2 Servings, 610 Calories/Serving

20–30 Minutes

Got 20 minutes, two bowls, and a pot? You have all you need for this vegetarian dish rich with bold, Indian-inspired flavor, which the kids can eat with their hands.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • 2 cups cooked chickpeas
  • 1 or 2 cloves peeled fresh garlic
  • 1 tablespoon curry powder
  • 1 teaspoon Marash chile flakes (optional)
  • 2 cups diced tomatoes
  • 2 or 3 sprigs fresh dill
  • 2 lemons
  • 1 cup Greek yogurt
  • 4 or 5 Medjool dates (with pits) (about 3½ ounces total)
  • ⅓ cup roasted pumpkin seeds
  • 5 ounces baby arugula
  • 4 whole wheat pita breads
Chef's Tip
To get dinner on the table even faster, in Step 1, start cooking the onion while you rinse the chickpeas and prep the garlic.

Nutrition per serving

Calories 610, Total Fat 20g (26% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 390mg (17% DV), Total Carb. 86g (31% DV), Fiber 14g (50% DV), Total Sugars 27g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Milk, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Cook the curried chickpeas

  • 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.

2

Make the lemon-dill yogurt

  • 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.

3

Make the arugula-date salad

  • 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.

4

Warm the pita breads

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.

Serve

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.
Kids Can!
  • Rinse the chickpeas.
  • Juice the lemons.
  • Stir the lemon-dill yogurt.
  • Pull the dates away from their pits.
  • Toss the salad.