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

4 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)
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
  • 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

Nutrition per serving

Calories: 610, Protein: 24g (48% DV), Fiber: 14g (56% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 4g, Saturated Fat: 3.5g (18% DV), Cholesterol: 5mg (2% DV), Sodium: 390mg (16% DV), Carbohydrates: 86g (29% DV), Total Sugars: 27g, Added Sugars: (Pitas contain trace amounts of sugar): 0g (0% DV).
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.