GARBANZOS - Chickpea and Lentil Curry with Toasted Pita

By Unblond1

Ingredients

• STEWED CHICKPEAS AND LENTILS:
• 3/4 tablespoon olive oil (divided)
• 1/2 yellow onion, small dice
• 2 cloves garlic, minced
• 1 tablespoon yellow curry powder
• 1/2 teaspoon ground cumin
• pinch crushed red pepper flakes
• 1/2 - 300 gram package of frozen spinach, thawed and squeezed of any excess moisture
• 14 ounces tomato puree or 1 can fire-roasted tomatoes, crushed or pureed
• 3/4 cup red lentils
• 1 cup chickpeas, rinsed and drained, thawed if frozen
• 1 cup chicken stock
• Kosher salt and freshly ground black pepper (to taste)
• TOASTED PITA:
• 1 whole wheat pita (I used Haddad High Protein Whole Wheat)
• 1/2 tablespoon olive oil
• 1 teaspoon za'atar OR (1 teaspoon fresh oregano, 1 teaspoon fresh thyme, 1 teaspoon sesame seeds)
• Kosher salt (to taste)
• SEASONED YOGURT:
• 1/2 cup Greek yogurt
• 1/2 clove garlic, grated
• 1/4 lemon, zested and juiced
• 2 tablespoons parsley, finely chopped, to garnish
• Kosher salt and freshly ground black pepper (to taste)

Details

Servings 3

Preparation

Step 1

For the Stewed Chickpeas and Lentils:

In a large satue pan over medium-high heat, warm the olive oil. Add the onion and cook until soft and translucent, about 2-3 minutes and season with salt.

Stir in the garlic, curry, cumin and crushed red pepper flakes and cook for 2 minutes. Add the spinach, tomato puree, vegetable stock, lentils and chickpeas, stirring to combine. Season with salt and pepper and bring to a boil. Reduce to simmer and allow to cook until lentils are tender and liquid has thickened, about 35-40 minutes.

For the Toasted Pita:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.

Brush the tops of the whole wheat pitas with olive oil, cut the pitas into 6 wedges, and place on baking sheet.

Sprinkle the za'atar or the herb mixture on top of the pitas and season with salt. Place on the center rack of the oven and bake until golden brown and crispy, about 5-6 minutes.

For the Seasoned Yogurt:

In a small bowl, stir together the Greek yogurt, garlic, lemon zest and juice and season with salt and pepper to taste.

TO SERVE:

Serve the stewed chickpeas and lentils in a bowl and dollop with seasoned yogurt. Stick desired amount of pita wedges into each bowl. Garnish with parsley and serve.

Tip: Puree any leftover stew for a zesty chickpea and lentil spread or dip!

STEW ONLY - 3 servings:

Calories 388.7
Total Fat 6.0 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.8 g
Cholesterol 0.0 mg
Sodium 822.7 mg
Potassium 1,271.5 mg
Total Carbohydrate 63.6 g
Dietary Fiber 23.0 g
Sugars 5.4 g
Protein 21.6 g

WITH YOGURT & PITA - 3 servings:

Calories 499.2
Total Fat 8.6 g
Saturated Fat 0.9 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.4 g
Cholesterol 0.0 mg
Sodium 930.6 mg
Potassium 1,278.4 mg
Total Carbohydrate 79.4 g
Dietary Fiber 25.4 g
Sugars 6.8 g
Protein 28.1 g