Looking for a quick, 20 minute lunch that is light on ingredients but solid on flavor? This curry chickpea stuffed pita is just right for you!
3 tablespoons minced fresh dill
1/2 cup plain, whole-milk yogurt
1 clove garlic, minced or grated
Juice from ½ a lemon
¼ teaspoon sea salt
2 teaspoons olive oil
1 ½ cups (1 can) cooked chickpeas, drained and rinsed if using canned
2 teaspoons curry spice blend
Salt, to taste
2 pita with pockets, warmed slightly (see note)
1 cup baby arugula
Tips & Tricks: Look for pita that advertise a pocket. I’ve run into times when I buy pita only to realize they specifically made them with no pocket. You can also make your own pita!
Also, before stuffing, I like to warm the pita slightly. This can be done easily on the stove-top! If you own a gas stove-top, simply warm the pita over the gas flame. If you don’t have a gas oven, heat a skillet over medium-high heat and warm that way. This also works really well if you store the pita in the freezer and need to thaw them before stuffing!
Keywords: stuffed pita, chickpea curry, yogurt sauce