Chickpea Curry Stuffed Pita with Dill Yogurt
I feel one of many hardest issues in day by day cooking is making and consuming a stable lunch. I’ve no downside with breakfast and really feel stable in my dinner recreation. And but, relating to the mid-day meal, I’m both actually on it or consuming out.
These chickpea curry stuffed pita are one of many meals I come again to again and again. They’re quick and will be made with a myriad of various spice blends. Better of all, these stuffed pita are a stable make-ahead choice for packing your lunch.
Sourcing Spice Blends
The important thing to those stuffed pita is within the spice mix. Whereas I really like them with the chickpea curry, you can simply swap the curry powder for a jerk, berbere, or harissa seasoning. I’ve discovered the dill-yogurt sauce works nicely with all completely different sorts of blends. Plus, this recipe provides you a base to check out a number of completely different choices. For this particular recipe, I used the overall curry mix from Frontier Co-op. It’s a stable mixture of flavors and spice stage.
If you happen to’re new to sourcing spice blends, you’ve got a fairly a number of choices. Considered one of my go-to is Frontier Co-op (which I can pick-up at my native co-ops/Complete Meals). There are additionally a number of spice corporations that I like if I’m in search of one thing particular. Oaktown spice store, Complete Spice, Penzey’s, and The Spice Home are only a few to get you began.
Chickpeas from Scratch
This step is totally non-compulsory however for those who spend any time with me, you realize I’m fairly enthusiastic about home-cooked beans. The flavour is SO a lot better than what you get in a can. Make an ideal pot of beans, freeze in freezer-safe containers (I really like the pint ball jars– it’s concerning the dimension a can could be), and thaw/use as wanted.
It’s all concerning the Yogurt Sauce
As for the sauce, this isn’t a one-recipe solely sort of sauce. It’s my go-to yogurt sauce for all issues dipping and topping. I really like making a batch of this sauce to be used with these brown rice desserts or these potato quinoa desserts.
Simply make sure you observe the instructions and let the sauce relaxation whilst you whip up the chickpeas. The flavour of the sauce actually develops because it rests. Additionally, one fast note- for those who’re not a uncooked garlic fan? Sauté minced garlic in a small little bit of olive oil till aromatic and golden then add it to the yogurt!
Stuffed Pita Make-Forward: Lunches and Weekly Prep
There are two choices for making this stuffed pita forward of time. If you happen to’re trying to take it for lunch, make it as is however wait till the chickpeas are cool earlier than including to the pita. Then, place in an hermetic container and head out.
If you happen to’re trying to prep this nicely prematurely, go away every thing separate and assemble day-of. Cook dinner the chickpeas, make the sauce, then retailer in containers.
Don’t let leftover Arugula go to waste!
Chickpea Curry Variations: Make it a bowl or take it vegan
Lastly, one in all my favourite, straightforward variations on this lunch is to swap the pita for a grain bowl. Add the arugula to a bowl alongside together with your favourite cooked grain corresponding to quinoa or brown rice. Prime with the chickpeas and end with a drizzle of the yogurt sauce.
What about for those who’re attempting to maintain this dairy free/vegan? No downside! Swap out the yogurt for a simple do-it-yourself cashew cream!
In search of a fast, 20 minute lunch that’s gentle on substances however stable on taste? This curry chickpea stuffed pita is simply best for you!
Dill Yogurt Sauce
three tablespoons minced recent dill
half 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 utilizing canned
2 teaspoons curry spice mix
Salt, to style
2 pita with pockets, warmed barely (see observe)
1 cup child arugula
- Finely mince the dill and place in a small bowl together with the yogurt. Add within the minced/grated garlic, lemon juice, and salt. Stir to mix, put aside, and let relaxation whereas making the chickpeas.
- Warmth a skillet over medium-low warmth. Add the olive oil adopted by the chickpeas, curry powder, and salt if wanted. Cook dinner till the chickpeas are sizzling, about 5 minutes.
- Heat the pita bread then slice in half. Stuff with ¼ of the arugula topped with ¼ of the chickpeas and a drizzle of about 2 tablespoons of the yogurt sauce.
Ideas & Tips: Search for pita that publicize a pocket. I’ve run into occasions after I purchase pita solely to understand they particularly made them with no pocket. You can too make your individual pita!
Additionally, earlier than stuffing, I wish to heat the pita barely. This may be performed simply on the stove-top! If you happen to personal a fuel stove-top, merely heat the pita over the fuel flame. If you happen to don’t have a fuel oven, warmth a skillet over medium-high warmth and heat that method. This additionally works rather well for those who retailer the pita within the freezer and must thaw them earlier than stuffing!
- Serving Measurement: 2 pita halves
- Energy: 488
- Sugar: 14
- Sodium: 673
- Fats: 11.7
- Saturated Fats: 2.5
- Carbohydrates: 83.1
- Fiber: 14.9
- Protein: 20.four
- Ldl cholesterol: eight
Key phrases: stuffed pita, chickpea curry, yogurt sauce