INGREDIENTS

• 4 Atoria's Family Bakery Whole Grain Pita
• 1 yellow onion
• 2 cups cooked chickpeas
• 1 or 2 cloves peeled fresh garlic
• 1 tablespoon curry powder
• 1 teaspoon Marash chili 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

DIRECTIONS

1. 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.
2. Stir in the chickpeas, garlic, curry powder, and as much Marash chili as you like and cook until fragrant, about 1 minute. Add the tomatoes and 1 cup water and season with salt and pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

NUTRITION

Serving Size: 2 Servings, 610 calories per serving.

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