Chickpea Curry Stuffed Pita with Dill Yogurt


Close-up overhead shot of chickpea curry stuffed in pita with a dill yogurt sauce and arugula.

I feel one of many hardest issues in every day cooking is making and consuming a strong lunch. I’ve no downside with breakfast and really feel strong in my dinner sport. 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 repeatedly. They’re quick and will be made with a myriad of various spice blends. Better of all, these stuffed pita are a strong make-ahead possibility for packing your lunch.

Sourcing Spice Blends

The important thing to those stuffed pita is within the spice mix. Whereas I like them with the chickpea curry, you could possibly simply swap the curry powder for a jerk, berbere, or harissa seasoning. I’ve discovered the dill-yogurt sauce works nicely with all totally different sorts of blends. Plus, this recipe offers you a base to check out a couple of totally different choices. For this particular recipe, I used the overall curry mix from Frontier Co-op. It’s a strong mixture of flavors and spice stage.

For those who’re new to sourcing spice blends, you could have a fairly a couple of choices. Certainly 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 couple of spice corporations that I like if I’m searching for one thing particular. Oaktown spice shop, Whole Spice, Penzey’s, and The Spice House are just some to get you began.


Chickpeas from Scratch

This step is totally elective however if you happen to spend any time with me, you already know I’m fairly keen about home-cooked beans. The flavour is SO a lot better than what you get in a can. Make a perfect pot of beans, freeze in freezer-safe containers (I like the pint ball jars– it’s concerning the measurement 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 type of sauce. It’s my go-to yogurt sauce for all issues dipping and topping. I like making a batch of this sauce to be used with these brown rice cakes or these potato quinoa cakes.

Simply make sure to comply with the instructions and let the sauce relaxation when you whip up the chickpeas. The flavour of the sauce actually develops because it rests. Additionally, one fast note- if you happen to’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. For those who’re seeking 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.

For those who’re seeking to prep this nicely prematurely, depart every little thing separate and assemble day-of. Cook dinner the chickpeas, make the sauce, then retailer in containers.

Arugula - Explore an Ingredient - Naturally Ella

Don’t let leftover Arugula go to waste!


Chickpea Curry Variations: Make it a bowl or take it vegan

Lastly, one among my favourite, simple variations on this lunch is to swap the pita for a grain bowl. Add the arugula to a bowl alongside together with your favorite cooked grain equivalent to quinoa or brown rice. High with the chickpeas and end with a drizzle of the yogurt sauce.

What about if you happen to’re making an attempt to maintain this dairy free/vegan? No downside! Swap out the yogurt for a straightforward homemade cashew cream!



On the lookout for a fast, 20 minute lunch that’s gentle on elements however strong on taste? This curry chickpea stuffed pita is simply best for you!


Dill Yogurt Sauce

three tablespoons minced contemporary dill

1/2 cup plain, whole-milk yogurt

1 clove garlic, minced or grated

Juice from ½ a lemon

¼ teaspoon sea salt

Curry Chickpeas

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 word)

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 scorching, 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.


Suggestions & Methods: Search for pita that publicize a pocket. I’ve run into occasions once I purchase pita solely to appreciate they particularly made them with no pocket. You can also make your own pita!

Additionally, earlier than stuffing, I wish to heat the pita barely. This may be accomplished simply on the stove-top! For those who personal a fuel stove-top, merely heat the pita over the fuel flame. For those who don’t have a fuel oven, warmth a skillet over medium-high warmth and heat that means. This additionally works rather well if you happen to retailer the pita within the freezer and must thaw them earlier than stuffing!


  • Serving Dimension: 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

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